Garlic barley
By VicentaLakin
Every time you eat a hot pot, there's a lot left to eat. Especially green vegetables. Say less. Then let's go. It can't be a hot pot every time.
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Steps for Garlic barley
1
Presented by the lead actor: The cut-off gravy... the uneatable "Sweet." I don't know what it's called. Unless you ate chili alone.
2
Wheat cut, garlic and pepper pie. Or not. As long as your mouth is able to plug down this process with a knife, if you're the god who can slap the garlic in the mud. With all due respect...
3
There's a round of oil in the pot. Don't get too much fried green. It's a little hot, and then it's put in a garlic dry pepper. The fire pours into the barley fire, which goes up and down to a softer fire and adds to the spices. A little salt - raw - stork oil. You can put the chicken on. But all the sauce isn't much. Tile it out。
4
It's over. I forgot to take pictures of my cooking today... and I have punished myself... for eating a chili in my soul. But it doesn't taste hot。Garlic barley Make Tips
One, the oil-salt sorbents have a proper amount of stork, which is a little salty in itself. I've been drinking water all the time after a fresh meal. It doesn't really matter if the peppers are in place. It's mainly that I want to have a class in chili. Three. The gravy was washed and controlled. A little bit more when you're cooking... so you can flip. It tastes better with some soup. A little water control plus. I don't have any water control advice... or it could turn into boiled wheat。