Pelican
By VicentaLakin
The platinum is a classic apricot, and as the diets of the North and South combine, there is no geographical division. The platinum is fresh and fresh. It is soft and salty, even though it is vegan, which is more popular than meat than meat, and is not tired of eating. It is not seasonal, it is dry in the early summer, and it is cheap, so it's good to eat more, and it's good to eat, and it's good to eat。
Recipe Recommendations
- lettuce globular 1
- garlic 1 head
- cold water appropriate amount
- oil a little
- oyster sauce 30 grams
- salt 0.5 grams
Steps for Pelican
1
Sphere and garlic ready。
2
Cut the roots, strip the raw leaves off and wash them with cold water。
3
Garlic pulls garlic into garlic, or a knife flattens it and chops it up。
4
A pot of water is boiled, when the water starts, the raw vegetables are in the pot, the tan is made, the jar is enlarged, and it is cool。
5
Take a deep disk and put the raw leaves in the code。
6
A little oil in the boiler, a little hot oil, and a little greasy。
7
If you add a drop of salt to the beryllium juice earlier, then you open it with half a bowl of cold water, then you pour it into the pot and boil it down。
8
Pour platinum juice and garlic on the lettuce。
9
Pelicans, soft tastes, fragrancePelican Make Tips
One, spherical lettuce, which looks similar to cabbage, does not have the same taste, and which is so soft and sour that the juice is more abundant than that of a large green leaf; two, silhouettes, which are made to prevent overheating and turn black and soft; three, silhouettes, which are thicker and open early with cold water to make the dish, with salt adjusted to its human taste; and four, garlic, which tastes sour, is not spicy and is greasy。