Crunching

By VicentaLakin

Crunching
It is known as "Rongshui" and is known as lycée Tianmen, a multi-year herbivivate that originates from the Eastern Mediterranean, the Lesser Acoa, and from areas of the former Soviet Caucasus, Volga and Tsis rivers, as well as wild varieties in Siberia and along the country's Heilong River. There are now large cultivation in Europe, the United States, Japan, the countries of South-East Asia and my own country, Taiwan. Since its introduction in 1976, more than 10 provinces (autonomous regions and municipalities directly under the Central Government) have been involved in the introduction, domestication and cultivation of beryllium。

Recipe Recommendations

  • asparagus 250g
  • onion 10g
  • Jiang 5g
  • pepper 5g
  • salt 15g
  • starch 10g
  • sesame oil 10g
  • wolfberry 5g

Steps for Crunching

  • Make Crunching step 0
    1
    Go root, wash。
  • Make Crunching step 1
    2
    Slash blades。
  • Make Crunching step 2
    3
    The boiler boils with fresh water, drops a few drops of peanut oil, and pours oak into the water。
  • Make Crunching step 3
    4
    Another pot, oil in the boiler, onions, ginger, pepper boiler, pellets, one minute in the fire, salt, salt。
  • Make Crunching step 4
    5
    Water starch, oil, pans。
  • Crunching Make Tips

    The gill blades one for the good looks and two for the taste. It's fast, or it's soft, and it's alive. When you blow the pot, you're going to have to go out fast。

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