Sour chili
By VicentaLakin
SPICY MOLLUSCS, WITH NEARLY 90 PER CENT OF THEIR SEATS IN THE SPRING FESTIVAL COLDS OF KAWASU, SOUR SPICY, FRESH MOUTHS, FREE OF SEASONS, ALL THE YOUNG AND OLD... BLACK MOLLUSCS, KNOWN AS AN VASCULAR SCAVENGER, CAN BE USED TO CLEAN DIGESTIVE TRACTS, GASTRICS, AND OUR BEST HELP IN PREVENTING PM2.5, WITH MORE BLACK MOLLUSCS IN THIS MISTY WEATHER, TO REDUCE THE PHYSICAL DAMAGE CAUSED BY FOG. IT IS ALSO RICH IN PROTEINS AND HAS A VERY HIGH VITAMIN E CONTENT, WHICH IS A BEAUTY FOR BEAUTY, IN ADDITION TO WEIGHT LOSS AND THE PREVENTION OF VARIOUS CARDIOVASCULAR DISEASES. IT'S A YOUNG AGE, WE'RE GETTING CLOSER, WE'RE EATING TOGETHER, HAVING A HAPPY SPRING HOLIDAY
Recipe Recommendations
- hot and sour
- mix
- ten minutes
- simple
Steps for Sour chili
1
Preparation materials
2
Wood is pre-empted with cold water, which in turn is ripened in boiling water and is replaced by dry asphalt。
3
The wood is covered with rice and garlic。
4
Add half a spoon of vinegar
5
Add a half a spoon of smoke。
6
A small amount of oil is poured into the frying pan and it's hot and it goes straight to the face。
7
Spicy mouth, favorite meal, no one。