Holty Porridge
By VicentaLakin
It's called "Hotty." It's "Hotty." Dry Yetty, multi-circle or diamond, approximately 6-7 cm. Heads of purple or green, micro-waxed powder, dents in the leaf veins, dispersed from the central irradiated form of radiation: yellow on the back, the central remnant of the leaf handles, and a spatter of the leaf veins. Easy and thin. Tasty. The ones who are thick, dry, green and non-fragile. The cooking of porridges has the effect of quenching the heart, stenching the stomach and dehumidizing. Scrollheads collide with garlic. It's full of protein. This breakfast is the Midwest Wall
Recipe Recommendations
Steps for Holty Porridge
1
Get some garlic-meat food。
2
Prepare the Horti congee。
3
Prepare the fragrance of fish。
4
Holty flushed it。
5
The electric cooker puts clean rice, Horti, and adds pure water, choosing porridge。
6
In the course of porridge, slices of buns are placed in the grill。
7
Butter, garlic, o'crumbs, with a little salt put in the garlic。
8
They were evenly painted on the buns and then painted with olive oil on their surfaces。
9
During the roasting of the buns, the gills clean up their internal organs, and are salted for 10 minutes with onions, ginger, salt and wine。
10
Smash the powder and fry it on two sides。
11
When the fish is cooked, the chords are baked, the porridge is made out, the breakfast is ready, the food is good
12
Hotty porridge with light-flavored leaves. It's better to eat than porridge。
13
Garlic head is a mixture of garlic, acne, butter and olive oil