The casserole

By VicentaLakin

The casserole
the white mushrooms full of crumbs, with a thick slice of pepper sauce, the potato boy who boils softly in a well-made flavoured mushroom sauce and pours into a delicious pelican oil

Recipe Recommendations

  • Binglang taro 300 grams
  • small flower mushroom 30 grams
  • carrots 30 grams
  • white mushrooms 50 grams
  • sugar 10 grams
  • soy sauce 15 grams
  • vegetarian oil 30 grams
  • pepper 3 grams

Steps for The casserole

  • 1
    Potato head to skin cut
  • 2
    Potato head to skin cut
  • 3
    White mushrooms, four bucks
  • 4
    Carrot Chetin
  • 5
    Carrot Chetin
  • 6
    Small mushroom bubbles are ready to be made up of 30 grams of mushrooms, 500 grams of water, 30 grams of neptunium oil, 15 grams of raw oil, 10 grams of sugar, and 2 grams of pepper powder, a half-hour succubus。
  • 7
    Put a little oil in the pot
  • 8
    Let's put it in white mushrooms and go to gold
  • 9
    Let's put it in white mushrooms and go to gold
  • 10
    Then put the carrot in
  • 11
    It's a little hot, and it's a little hot, and it's a little hot
  • 12
    It's a little hot, and it's a little hot, and it's a little hot
  • 13
    I'm going to put in the fungus sauce
  • 14
    Put on the lid and boil it
  • 15
    Put the casserole on the stove
  • 16
    A little oil
  • 17
    The heat will slowly sink the boiled potato mushrooms into the casserole
  • 18
    Take the platter and use it as a tray
  • 19
    Put the casserole on
  • 20
    The finished palette
  • 21
    The finished palette

    • The casserole Make Tips

    1. Potatoheads must be skinned with additional cuts and the white fibre-free parts are insulated. 2. The mushroom sauce has a better taste for an hour. 3. Beware of the fire when cooking the taro, which affects the face and taste if the taro is boiled。

    Recipe Categories

    Recipe recommendation