It's a wide-range salami

By VicentaLakin

It's a wide-range salami

Recipe Recommendations

  • rice
  • Cantonese sausage 2 pieces
  • small rapeseed 3 trees
  • eggs one
  • Very fresh. 1 scoop
  • soy sauce 1 scoop
  • oyster sauce 1 scoop
  • sugar 1/2 scoop
  • cold boiled water 2 tablespoons
  • sesame oil 1/2 teaspoon

Steps for It's a wide-range salami

  • 1
    Rice immersed for half an hour。
  • 2
    A spoon of vegetable oil mixed evenly。
  • 3
    A thin oil is painted inside the sandpaints, which pours into the rice, adding an appropriate amount of water to the fire and boils the small fire for about 10 minutes。
  • 4
    Wide wiener slices。
  • 5
    Oil-cleaning reserve。
  • 6
    Rice is made to beehives。
  • 7
    Weenie continues to boil for about five minutes。
  • 8
    The cooking process turns the casserole so that the four walls of the casserole are heated and produce the casserole。
  • 9
    A small amount of salt and a few drops of oil are added to the hot water, which is released into the oilseeds to extract the asphalt。
  • 10
    Five minutes later, the cap was opened, an egg was inserted in the middle, and a small kettle was boiled for about five minutes. Turn off the fire, don't open the cap, and continue for 10 minutes。
  • 11
    The bowl is filled with raw, very fresh, stork oil, sugar, cold water, and sugar mixed into a spare juice。
  • 12
    Unlock the lid. Just get in the sauce and put it in the tarp。
  • 13
    Done
  • 14
    Done
  • 15
    Done

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