Western red soup
By VicentaLakin
The doctor said he'd eat something light and easy to digest. I was really black powder for tomatoes, and when I was a kid, my family was fried, but I didn't like it, and then I was cooking, and I was working on how it was easier to make sauce, and I wrote out the way I thought it was best。
Recipe Recommendations
- sweet and sour
- cook
- ten minutes
- simple
Steps for Western red soup
1
Take a small bowl, take half or three-quarters of your usual diet。
2
Half the amount of water on the side, a few drops of water, and then a little bit of it, so that you don't keep it up, or it'll turn into a big piece. Keep messing with the rest, and then the last bit of flour。3
If you want a sticky spastic soup, that's all. You want to eat something nice, get some water, then get some hot water。
4
Get the tomatoes two。
5
Slice, like four or five times a tomato, and take out the circle on both sides and cut again。
6
Half a spoon of oil, heat, tomatoes。
7
There's still a piece of it, it's got a lot of taste, it's okay to eat tomatoes. But I prefer to eat the pastry, so go ahead. Some salt at this stage would make it easier to sand。
8
Slice up so fast, you don't have to press it or anything, just flip it. If you don't want to eat skin, you can pick it out. I feel like I've got a bit of a skin. I added water, I added three bowls, and I'm afraid I can add more to the pan. Finally, the water will evaporate。
9
Open the pot, get the creeps, get the spoons together and break them. A sticky version of it is easy to make ends meet。
10
And finally, I put the sauce out, and I put salt and fragrance。Western red soup Make Tips
Sweet sour is delicious - two bowls, one lunch with the same weight. If you're too crowded, look at it