The oily tarp
By VicentaLakin
The platinum is a self-absorbed food that the people of the world love. It has a soft taste, a sweet taste and a lovely look, and it has done a great job at the Midwest. The beryllium has a reputation as the king of vegetables, and its nutrition is higher than normal fruit and vegetables. Among the many food products, food fibres rich in gastrointestinal clean-up, but so tender, can be the first, with low fat and low-heat properties making it the best for the fat one。
Recipe Recommendations
Steps for The oily tarp
1
Food packs。
2
The platinum is cleaned, the root is cut, the leather is cut with a knife. Cutting off the roots is one of the delicate details of the platinum。
3
The frying pan is boiled with fresh water, with a small amount of salt and oil in the water, and the root is burned in the water for 40 seconds first by scratching on the head。
4
Then they're all in the pot for 30 seconds。
5
It's been dried cold. A little salt and oil in the water when cooking
6
Garlic chops off; onions remove the core in the middle, onion peels; peppers remove the band inside, cut the silk spare。
7
Prepare a bowl of juice: 1 spoon of steamed fish oil, 1 spoon of stork oil, a little of white sugar, 2 spoons of clean water, evenly mixed。
8
The frying pan pours into the bowl to heat it up and cooks the fire. It's two of the finer, fresher and more delicious。
9
And put the platinum in a plate with garlic and pepper onion on top of it, and pour it into the warmer juice。
10
Hot oil, smoke, on garlic paste and twirl. The kind of oil that needs to be hot enough to smoke better stimulates the smell of garlic, which is the third detail of the fresh and thin。
11
The finished chart。
12
The finished chart。
13
The finished chart。The oily tarp Make Tips
One, the roots of the aluminum are older, cutting the roots of the aluminum in comparison to the length of the plate, then slashing them patiently with a knife, which affects its tenderness. 2. Steamed fish oils and beryllium oils all smell salt, and this dish is no longer salted except for a small amount of salt used for salin. 3. A bowl of juice needs to be heated, and the oil is fresher and more fragrance, which better highlights the tenderness of the dish. 4- Americium is to pass cold before asphalt, for a short period of time, without fearing that the food will be cold, and it will be warm when taken. 5. The final oil-thumping chain requires that the oil be hot enough to smoke, so that the hot oil can give a better fragrance of garlic and onions. Six or three details are dealt with: one is decorated; the other is hotter; the other is hotter; the other is hotter and more delicious. At these three points, the food has become so high that the guests have a lot of respect。