Salt pepper, four season beans
By VicentaLakin
We've been to Chai-Fit and accidentally ordered a four-season soybeans, and they know that Cantonese people are going to be spicy, but not too spicy, not too spicy and spicy, and, as we Guangzhou people say, we're going to wear helmets again, we're going to suffer, we're going to order a second meal, Miyuki. So I bought four seasons of beans at the supermarket, and the hot peppers were not too hot, and I was worried that they were too tedious, and I had a little bit of salted meat, and I learned how to make it, and I had a pretty good time to eat, and the spicy meat, just right。
Recipe Recommendations
- green beans 约300 grams
- hot pepper art. 1
- bacon 约100 grams
- red onion 2 capsules
- garlic 3~4 petals
- ginger 1 teaspoon
- rapeseed oil 2 tablespoons
- refined salt 2/3 teaspoon
- slightly spicy
- fried
- half an hour
- senior
Steps for Salt pepper, four season beans
1
Four season beans and hot peppers
2
Wash the salt and dry the water. No skin, Chess
3
Cut the head of the red onion into four petals, scratch the garlic and chop the ginger chops
4
(b) A boiler with a fire and two spoons of oil for vegetable seeds, pouring into four season beans
5
(a) The fiery fiery springs out of life, and the bean silks are pulled aside and the bean silks are put on the floor
6
And roasted in salted meat, and made a pot
7
And the fire, and the oil and the ginger, red onions and garlic, and the incense
8
(b) Pour a couple of bean silks, peppers and meats, order two-thirds of the salt, one-quarter of the pepper powder, take a few strokes, then pour a tiny spoon at the pot, so that the scent can rise by the pot
9
Easy!Salt pepper, four season beans Make Tips
I. The spoons, spoons and cups used by pens in any food such as cooking, baking, etc. are based on international standards, not the spoons and cups that we usually use to fix drinks and load food at home or in restaurants, as indicated; II. The materials are not static, and the four season beans are used to eat bean bean beans or other. In lieu of the Lord's beans, peppers can be used with ordinary green peppers or chili peppers, which tastes a little light; third, with meat, which is delicious, such as salami, bacon and tobacco; and fourth or fourth season beans, which is why two spoons of oil are first used to curate the bean, of course, but the soybeans are lost。