# White burning platinum with stinging mountain salad juice #
By VicentaLakin
Every year this season is the day of the German platinum harvest, and there are plenty of platinum greens in supermarkets for people to choose. The impact of the epidemic is bound to be different this year, as European countries have closed their borders and a large number of seasonal workers from Eastern Europe have been unable to enter the country, and not only beryllium, but all kinds of vegetables have decreased considerably compared to previous years. It's hard to get a bag of white beryllium of high quality before Easter, and it's important to make sure that the original taste is assured by the simplest way of cooking, and to introduce this white beryllow salad. (This will teach you the best trick to cook white tarts.)。
Recipe Recommendations
- white asparagus 500G
- lemon a
- Capparis Spinosa appropriate amount
- salt appropriate amount
- sugar appropriate amount
- honey appropriate amount
- black pepper appropriate amount
- sweet and sour
- cook
- half an hour
- simple
Steps for # White burning platinum with stinging mountain salad juice #
1
The stinging mountains are very popular in Cyprus, Malta and Italy. The fruits of the stingy mountains are usually used as appetizer snacks after they have been pickled, and the stingy mountains are unique ingredients of Italian foods, usually in Sicily and southern Italy, for salad, pasta, meat and sauce. The stingy mountains are usually kept in cans in Italy, either with salted water or with vinegar, which I use here, so they don't add special vinegar to the salad juice。
2
Get a little bigger pot. It's deep enough, but don't be too broad. You'll see why. Put in half a pot of water, add lemonade, salt, sugar, boil。
3
The platinum, which is washed and skinned, is distributed into the pot for about eight minutes
4
The roots are almost softer, turn over, put the head in the water, boil it for about five minutes, and get out。
5
Salad juice: a boiler with a little oil in it, two to three large spoons of calcium, salt, black pepper, burn. When you're out of the pot, you're going to be able to get a sliced sting and honey
6
Then I cut the boiled stork into a little bit of a stabbing mountain. Salad juice, sour cream, give you the feeling of spring