Garlic pastries

By VicentaLakin

Garlic pastries
the role and efficacy of hollow cabbage is also known as cabbage, which is a more common vegetable in the south and has the effect of heating, leaching and detoxification, because of the abundance of cellulose, which promotes intestinal creeping, as well as insecticide, acceleration of intestinal wrinkles, vitaminsc and carrots, which not only enhance immunity, but also clean teeth, prevent tooth decay, and have some insulin composition to assist in the treatment of diabetes. however, attention needs to be paid to the risk of abdominal swelling after eating too much, so it is recommended that food be appropriate。

Recipe Recommendations

  • water spinach 1 handful
  • garlic of 2
  • red pepper appropriate amount
  • edible oil 2 tablespoons
  • salt 1 scoop

Steps for Garlic pastries

  • Make Garlic pastries step 0
    1
    Carnival cut-off to clean the garlic and shredded the peppers。
  • Make Garlic pastries step 1
    2
    It's hot, it's hot。
  • Make Garlic pastries step 2
    3
    Add carbs and peppers, a proper amount of salt。
  • Make Garlic pastries step 3
    4
    You can get out of the pot if you flip it。
  • Make Garlic pastries step 4
    5
    Two bucks for a green-coloured home dish so you can come to the table
  • Garlic pastries Make Tips

    ⚠️: It's not good to put a little more on the secret one and a lot of cuisine oil. It's only possible to get out of the pot when you're in the middle of an empty cabbage. The cabbage is too long, it's easy to change color and it's not so soft. Cyclops 3 and Paprika 3 can be used because they are dotted, and the green cabbage with the red cabbage appears to be particularly edible. All right! Today's food operation is shared here. It's a personal food practice. It's not good, it's bad, it's bad, it's bad, it's bad, it's warm for three winters. All right! Today's food operation is shared here. It's a personal food practice. It's not good, it's bad, it's bad, it's bad, it's bad, it's warm for three winters. I'm a 97-year-old chef from the tide, who likes to cook and take pictures and make friends. Thank you for your support. Thank you