Burn the mussels
By VicentaLakin
Wood is iron-rich and its soft, fat tastes are even more attractive. For three days, a plate of wood, rich in dietary fibres, has the effect of oiling the colon. Wood is common when it's cold, but it's always boring to eat and taste, and it's more like a decent dish with a variety of ingredients. I've been using falafels, sweets and sweets, and I've put some red peppers on it, and I'll be fine if I can't eat it。
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Steps for Burn the mussels
1
Black-mule bubbles early to stretch; Buddha's handmeat, sweet pepper, onions washed clean。
2
The Buddha's hands cut thin, the peppers cut small, the onions cut two cm long, the garlic cut thin。
3
There's a little oil in the frying pan, two-thirds onions and all the garlic chips in the pan, and a proper amount of soy sauce, and onions and sauce。
4
Put wooden ears in the pot, pour half a bowl of water, turn the fire, and put a lid on it for five minutes。
5
There's less soup, and the rest of the onions are turned into tan。
6
Vegetable cucumbers and red peppers are in the pot, salted as appropriate, a minute softer, coloured and made pot。
7
Burn the woody handmelon, clear the mouth, good nutritionBurn the mussels Make Tips
1. The sweetness of the beaks and the availability of sweet peppers, which need not be cooked for long periods of time, can be replaced by softer colours, and can be further matured by the remaining temperature; 2. The onions are distributed twice, for the first time for the purpose of incentivizing onions for the first time, and for the second time for the colours and aroma floating on the surface; 3. The method of fast-breathing wood ears: wooden ears and a suitable amount of cool water are placed in a preservation box, with a steady flow of 1-2 minutes and 10 minutes to bubble to the desired state。