Weenie mushrooms
By VicentaLakin
WHAT'S THAT SMELL, MOM? IT SMELLS GOOD! IT'S PILED UP IN THE WOOD. IT'S DRAWN TO THE SMELL OF THE SUN IN THE WORK. BABY, IT'S THE SMELL OF WOOD AND RICE IN MOM'S MEMORY! AFTER ALL THIS, THE LITTLE ONE CAN'T WAIT TO EAT. ONLY THE SOUND OF DRIPPING AND OPENING THE LIDS AND POURING OUT A BOWL, THE LITTLE ONE CAN'T WAIT TO OPEN THE BOWL! WHY IS THE RICE MADE OUT OF THE DRAUGHT? THAT IS BECAUSE OF THE THREE CORE TECHNOLOGIES OF THE IH RICE COOK IN KYOYANG, WHICH LAYS THE NET TASTE OF THE WOODY RICE. IH STOVE-HEATED TECHNOLOGY IMITATES TRADITIONAL WOOD-FIRED STOVES, SO THE HEAT SURROUNDS THE ENTIRE FABRIC OF IRON, COMPARED TO CONVENTIONAL MEALS. ONLY ALUMINUM WITH HEATING ON THE BOTTOM, AN INCREASE OF 50 PER CENT IN THE HEATING AREA, AN INCREASE IN THE HEAT OF THE IH MAGNETIC FIRE, A RE-EMERGENCE OF THE CLASSIC COOKING OF WOOD AND WOOD, AND A RETURN TO THE TABLE OF CHILDREN'S FIREWOOD
Recipe Recommendations
Steps for Weenie mushrooms
1
Dry mushrooms have a softer heart in advance, small grains have been cut, raisins have been slashed, oil has been put in the pot, fragrance has been fertilized, and when the smell of mushrooms has spread, they have been added to the sausages, and oil continues to spill into the sausages, and then they are drawn to the fragrances
2
Wash the rice, add the shampoo of the shampoo, cook with the shroom water, make the meal more fragrance, pour the dried mushrooms and sausages together into the slabs, put a lid on it, choose fresh rice, taste soft, rice choose long grains
3
Waiting quietly for a grain of rice to roll in the pot! Time is up, lids are open, fragrance of mushrooms and sausages are ready, and there's a yellow casserole on the bottom