Mango rice

By VicentaLakin

Mango rice
The rest of the rice is flavoured with butter, with vegetables and vegetables, ketchup salad, salt, and delicious mango rice. Micro acids, spicy, sweet, salty, sweet, smooth mangoes, sweet onions, mixed tastes, so simple delicious

Recipe Recommendations

  • rice appropriate amount
  • mango
  • red pepper half a
  • Cantonese cabbage tender stalk appropriate amount
  • onion half a
  • butter appropriate amount
  • ketchup 2 tablespoons
  • salad dressing 2 tablespoons

Steps for Mango rice

  • 1
    Rice is good。
  • 2
    One sweet chili, half of it used, and Guangdong's cabbage was suffocated to pick up the right amount, one mango。
  • 3
    Cream peppers, cyanide, mango cut-in。
  • 4
    Half an onion。
  • 5
    Onion cut Tin。
  • 6
    Fire, proper butter does not internalize。
  • 7
    Sweet peppers, cabbage, onion onions。
  • 8
    The rice is evenly burned。
  • 9
    Tomato sauce squeezed into about a spoon。
  • 10
    A spoon of salad sauce。
  • 11
    Fire for two or three minutes. (This is a spoonful of salad sauce and a picture of ketchup. It's a little light, and it's one more spoon. I'm not sure
  • 12
    It's in the container
  • 13
    Mango particles in。
  • 14
    The oven is 160 degrees preheated, rice is baked for three minutes, insulated gloves are removed and a layer of masulilla cheese is spilled. It can also be thick and thick, depending on what you like。
  • 15
    Put it in the oven 180 degrees for about 10 minutes. It's fine
  • 16
    The finished product. Smells so good
  • 17
    Masura's got a long silk, and it's making people want it. Son can't wait until I get a good picture. Zenium

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