Pepper peanut burner
By VicentaLakin
“The nutritional value of the platinum is high, one of the world's top 10 dishes, and the beauty of the “King of Vegetables” on the international market is that there are a wide range of anti-cancer drugs, health care products that use the platinum as the main raw material at home and abroad. The platinum is produced on the eastern coast of the Mediterranean and in sub-Saharan Africa, and to date wild species still exist in Europe, the Asian continent and the North African steppes and valleys. More than 2000 years of cultivation have passed into China at the beginning of the twentieth century. All countries of the world are growing, with the largest number in the United States. China has been growing beryllium since the beginning of Qing Dynasty for just over 100 years, sporadically on the outskirts of various major cities along the coast, where it is not available for sale. The king of the cyanide, which is rich in anti-cancer elements, is the king of the cyanide, which prevents the division and growth of cancer cells, inhibits the vitality of the carcinogen and accelerates the detoxification, even reverses cancer cells, stimulates the immune function of the organism, promotes the formation of antibodies and increases resistance to cancer; and, together with the reinforcements of folic acid and nucleic acid, can effectively control the growth of cancer cells. Neptunium has special effects on bladder, lung, skin, etc., and has some effect on almost all cancers。
Recipe Recommendations
- asparagus 320 grams
- pickled pepper 50 grams
- peanuts 40 grams
- rapeseed oil appropriate amount
- garlic cloves 3 petals
- salt 2 tsp
- garlic
- quick-boiled
- ten minutes
- ordinary
Steps for Pepper peanut burner

1
Get your food ready
2
Take off your beaks and wash and slice
3
The frying pan pours into the water and adds two little spoons of salt
4
Dripping a littleseed oil with fire
5
When the water boils, it's thrown into the tan
6
Quick enough to get it in the cool water
7
And then pick out and put peanuts in the plate
8
And with pepper and garlic
9
Another boiler, hot oil, and then it's on the stork
10
The pepper peanut burner is finished
11
Completed ChartPepper peanut burner Make Tips
1. Make sure the water is thoroughly heated to a boil before adding the asparagus to be blanched.
2. Adding a few drops of cooking oil and quickly placing it in cold water helps keep the blanched asparagus bright green.
3. Add salt, so that the salty flavor penetrates slightly into the vegetables during the heating process, giving them a subtle base flavor that tastes better.