The tarp
By VicentaLakin
"The King of Vegetables" has been dubbed, but in recent years, the "highness" of the platinum. It's that, whenever you see it in the garden, it's always bound to a little bundle, and it's set in a plumb market. It's the same thing that tastes like raw juice
Recipe Recommendations
- asparagus a small handful
- garlic 3 petals
- millet spicy 2-3 a
- steamed fish oyster sauce appropriate amount
- oyster sauce appropriate amount
- sugar appropriate amount
- salty and fresh
- quick-boiled
- ten minutes
- simple
Steps for The tarp
1
Prepare raw materials, and buy coarse and even。
2
When you're dealing with the platinum, you cut it with a small knife, and it's white. Garlic goes to wash the skin, slice the thins, and the rice is washed in small circles。
3
Burn a pot of water with a little oil and salt。
4
Put the soup in about a minute。
5
Pull out the beryllium, get cold water, put it in the plate。
6
Sliced garlic and chili。
7
Prepare a small bowl of oil, steamed fish and water at 1:2:2 and a bowl of juice with a little white sugar, evenly mixed。
8
It's a small fire, and it's pouring on the americium。
9
Pick up the pot, burn the hot oil, pour it on the platinum
10
A nice plate of oil is ready for dinnerThe tarp Make Tips
One, when you look at the root, the white part of the root is smaller, because it's older, you need to peel off the skin in order to eat it, you need to look sharp, you need to look sharp, you need to look sharp, you need to look hard, you need to look rough, you need to look evenly, you have a diameter of 1 to 1.5 centimetres. 2. The colour of its green will be preserved by floating in cold water after the water is dipped。