The ground is fresh

As the representative of the Northeast food, I, Yunnan Da Li, naturally do not dare to say the tunnel, but it tastes so good that at least my friends who have come to eat at home have said yes, and I've been forced to cook the recipes, so I have to share it with you. {\cHFFFFFF}{\cH00FFFF}{\cH00FFFF} I'm gonna have to blow up the potato peppers and then go back to the ketchup, so it's a {\cHFFFFFF}{\cH00FFFF} {\cHFFFFFF}{\cH00FFFF}{\cH00FF00} so it's a {\cHFFFFFF}{\cH00FF00} {\cHFFFFFF}{\cH00FF00} {\cHFFFFFF}{\cH00FF00} It's a {\cHFFFFFF}{\cH00FF00} {\cH00FF00} so it's a {\cHFFFFFF}{\cH00} {\cHFFFFFF} It's a good intake of oil, but that's why it's good to eat sometimes。

Recipe Recommendations

long eggplant one
pepper of 2
potatoes one
garlic 3 petals
soy sauce appropriate amount
soy sauce appropriate amount
oyster sauce appropriate amount
cooking oil
salt a little

salty and fresh
fried
ten minutes
simple

Steps for The ground is fresh

The material is illustrated。

Cheese wash, roll blade。

Potatoes wash their skins, cut roller blades, peppers wash their seeds, cut the diamonds half-cut, and garlic is taken to pieces。

The boiler is on fire, the oil is on the right order, the eggplant is on the floor。

Blows up the eggplant, squeezing out the eggplant oil and extracting the eggplant oil。

Blow potatoes with eggplant and turn them into gold。

The fried potatoes come out with the eggplant。

There's a little bottom oil in the pot, and it smells like garlic。

Down into the peppers, fire to death。

Down with potatoes and eggplants。

I'm going to put in a good amount of old color, and I'm going to put in a little bit of taste。

Add an appropriate amount of pelican oil, add a little fragrance, evenly folded。

Scratch a little salt and spread it out。