Due to the abolition of military service and grade 13, the University of Bonn opened this semester with 30% more students than before.
The cafeteria was crowded when it was time for class to end. It takes 15 to 20 minutes to queue up to pick up the food; after the noisy meal is over, there will be a long line to return the plates. No matter how good the cafeteria is, I have no interest in going.
But there was almost no time to cook at noon. The meal time is too long, and it is too sloppy and I am sorry for Big T and myself.
So recently, I have been looking for this kind of staple meal that can be made in "two stages". If you get up early that day or get up early that day, you will have your preparations ready, and you will be able to have a comfortable lunch soon when you come back at noon.
It can be clearly seen from the light of the step chart that the celery dried was fried at around 7 o'clock in the morning before the sun had fully risen.
I came back at noon and cooked the noodles, stuffed them with roasted celery, roasted for a while, and then served.
The celery dried with spicy radishes was already too good for rice. It was stuffed into the large shell flour, sprinkled with Parma cheese and then grilled. I can't squeeze one in one bite, T can. What you eat in big gulps is the happiness of lunch at home.
small boat surface
By JosueTrantow
Recipe Recommendations
- celery 2 big roots
- fragrant dried appropriate amount
- garlic 1 clove
- onion half a
- chili appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- mustard appropriate amount
Steps for small boat surface
1
Cut celery and fragrant dried into small pieces, chop garlic, and onion.
2
Add less oil to the pan and saute the onions, garlic and peppers until fragrant.
3
Then add celery and fragrant dried meat, add a little salt, and stir-fry until soft. Add the light soy sauce to taste and color the dark soy sauce.
4
Dried celery is to give pickled mustard or spicy radish, which will taste delicious immediately. Chop it up and pour it into the pan.
5
Season with salt and pepper, serve and set aside.
6
Boil the large shell dough in salted water according to the packaging instructions. Pour over cold water and drain.
7
Fill the shell surface with dried celery and stuff it as much as you can. It will only feel special when you eat it in big gulps.
8
Sprinkle with a layer of Parma cheese on the surface, place it in a preheated oven, and roast to the desired extent, such as the cheese starts to melt; the cheese melts... just fine.