Napoli
By VicentaLakin
THE PASTA OF NAPOLI IS FINALLY WEEDED. THE MATERIAL OF PERRI IS HAM AND ONIONS, A STYLISH SHOP WITH MUSHROOMS, AND THEN THE PEPPERS, WHICH ARE JAPANESE. TODAY IT IS USED FOR THE ITALIAN IMPORTED OLYMPIC PASTA, WHICH IS MADE FROM THE ITALIAN-ORIGIN DURAN WHEAT, WITH HIGH DENSITY, PROTEINS, AND A LOT OF HARD-TO-DECOMPRESSABLE CARBOHYDRATES, BOILED Q-SLIDING, ESPECIALLY DELICIOUS
Recipe Recommendations
- salty and fresh
- mix
- ten minutes
- simple
Steps for Napoli
1
Prepare the food you need。
2
Washing mushrooms and green peppers to clean dry water, cutting mushrooms and sausages, peppers and onions with knives。
3
The tomatoes go to the skin and chop。
4
The boiler is oiled and hot, with tomato shredding, tomato sauce, sugar and 2 grams of salt, and small and medium-sized fire is made to melt the tomato to the point where the soup is thick and available。
5
The proper amount of fresh water poured into the pot was burned and put into Oliveland pasta with 2 grams of salt。
6
It's about 10 minutes to make a spare。
7
Olive oil is pouring into the pot, burning to a mild temperature, adding mushroom chips, onions, peppers and black peppers, and soft and medium fire。
8
Then join the sausage chip for a minute。
9
Just put the pasta and the ketchup on the table。
10
The finished chart。
11
The finished chart。
12
The finished chart。Napoli Make Tips
A little salt is used to make the water faster and the face easier to boil。