Soo-choo
By VicentaLakin
THE APRICOT TASTES COLD, HOT, URIN-FRIENDLY AND SUITABLE FOR PEOPLE TO EAT IN THE SUMMER. IN ADDITION, THE TIP OF THE GREEN BERYLLIUM CONTAINS A RICH VITAMIN A; MODERN STUDIES SHOW THAT IT CONTAINS A WEALTH OF ACETONE-LIKE SUBSTANCES THAT ARE RESISTANT TO OXIDATION, AND THAT FREQUENT CONSUMPTION IS MORE EFFECTIVE AGAINST AGEING, AS WELL AS ANTI-TUMOURS. THERE'S A VARIETY OF EATING METHODS, THE MOST CLASSIC ESTIMATES OF THE TASTE OF THE PRECIPICE; YOU CAN EAT TOO MUCH AND FIND THAT IT'S NOT EASY TO TASTE TOO LIGHT; YOU CAN THINK OF SOMETHING ELSE; HAHA: I'M GOING TO FIRE THEM WITH MY FAMILY'S CUISINE AND GARLIC; HEY: THE TASTE IS REALLY DIFFERENT, IT'S POPULAR, AND I'M GOING TO DO IT NEXT TIME
Recipe Recommendations
- asparagus 450 grams
- carrots 65 grams
- canola oil appropriate amount
- garlic 3 petals
- chicken essence a little
- salt 1 teaspoon
- Pi County bean paste 2 tablespoons
Steps for Soo-choo
1
Get your food ready
2
I'll take the gills and wash them
3
Carrot cut flowers
4
Scratch it with garlic
5
Water, salt and a little mustard oil in the pot. Down
6
And when you pick it up, you wash it down quickly
7
Another boiler, a little bit of garlic, and put it in the soy sauce
8
It's the smell, the oil
9
Pumping into the platinum, carrots
10
It's a big fire, a little chicken's a little hot
11
Put the rest of the garlic in before you go out
12
Let's go to the tableSoo-choo Make Tips
One, pre-eating salt, edible oil, i.e. fresh, fresh, fast, cold water, which keeps the color of the beryllium green, three, salty soybean, salty before joining, salty, four, garlic before coming out of the pot