The pasta sauce
By VicentaLakin
This is how it is presented: a traditional fried paste, yellow and yellow, smooth surfaces, fragrance, fresh tastes and high vitamins and proteins. The most well known tin-free pasta, which began during the dry years, is now more than 260 years old. No Tin, my place of origin. Although they had not grown up there since childhood, they also felt the smell of homemade foods made by grandparents. I can still remember the smell of my mouth. The other day, suddenly, I wanted to eat the pasta. Maybe it's because I miss my grandfather who died for years and my grandmother who died recently. So I bought some water-free pasta on the Internet, so I could see what I was thinking. Let's start with the real ones. The pasta mix with the vegan makes it feel like meat. This dish is very comfortable when it combines the crumbs of cabbage with the soft fragrance of oily pasta. You can try
Recipe Recommendations
- oil gluten of 10
- cabbage appropriate amount
- Jiang
- edible oil appropriate amount
- salt appropriate amount
- water appropriate amount
- sesame oil small amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for The pasta sauce
1
It is cut in half, placed in hot water, and immediately recovered with chopsticks, which control the excess water and provide backup。
2
A proper amount of cabbage with slices。
3
Two to three ginger slices. All the food is ready。
4
The hot pots are cold, and the fragrances are fried in ginger-sniffed。
5
Put the cabbage in the fire。
6
When you're out of your life, you can have a little water and a half a minute
7
With a proper amount of salt, a flat amount of fried oil, two drops of fragrance before coming out。
8
On the tableThe pasta sauce Make Tips
It can be softened with hot water and can remove extra oil。