We'll make radish
By VicentaLakin
The radish gravy is a fragrance of the Han family, belonging to the pickle department. The beautiful radish is colourful, smouldered, thick meat, fragrance, salty, fragrance, fragrance and tasteful, which is commonly referred to as “colour, incense, sweet, soft, fresh” and has the natural sweet taste of fresh radish, and a sense of return。
Recipe Recommendations
- dried radish 100 grams
- bacon 200 grams
- Chop pepper and tribute vegetables 100 grams
- Jiang three pieces
- garlic half a
- soy sauce three scoops
- onion three sections
- salty and fresh
- fried
- half an hour
- simple
Steps for We'll make radish
1
When the oil goes up, we'll put garlic in the pot2
I'll put on the pepper chop and the gravy and make it smell3
Then the radish dry, which requires 30 minutes of hot water, and the soy sauce, can be used for a little grunting and five minutes to get out。