Quit firing the Buddha

By VicentaLakin

Quit firing the Buddha
THE FLAVOUR IS FINE AND CONTAINS A MOISTURE CONTENT OF 90-92 G PER 100 GRAM OF GUAVA, PROTEIN OF 0.9-1.2 G, CARBOHYDRATES OF 2.6-7.7 G, VITAMIN C12-22 MG AND CARROT 20 UG. POTASSIUM LEVELS WERE HIGH, RANGING UP TO 190 MG, 0.1 MG NUCLYL, 500 MG CALCIUM, 320 MG PHOSPHORUS, 40 MG IRON, 10 MG SODIUM, 0.03 MG COPPER, 7 MG MAGNESIUM, 8.35 UG ZINC Z2.3 UG. IT ALSO CONTAINS FOLIC ACID, PYROCHLOR, SOOT ACID, ETC. VEGETABLE SEEDLINGS ARE ALSO NUTRIENT-RICH VEGETABLES, CONTAINING 1.8 G PROTEIN, 0.5 G FAT, 4.3 G CARBOHYDRATES, 20 MG CALCIUM, 10 MG PHOSPHORUS, 14 MG IRON, IN PARTICULAR SELENIUM, WITH A CONCENTRATION OF 30.58-53.01 UG PER 100 G, WHICH IS NOT COMPARABLE TO MANY VEGETABLES。

Recipe Recommendations

  • chayote appropriate amount
  • ham sausage appropriate amount
  • pepper appropriate amount
  • salt appropriate amount
  • chicken essence appropriate amount
  • white pepper appropriate amount

Steps for Quit firing the Buddha

  • Make Quit firing the Buddha step 0
    1
    Prepare the dishes. It's okay without ham, but it'll look better if you add color。
  • Make Quit firing the Buddha step 1
    2
    The mussels, ham sausages, pretzels。
  • Make Quit firing the Buddha step 2
    3
    Onion flowers, garlic fragrance。
  • Make Quit firing the Buddha step 3
    4
    Joined in the cut-off flavour for two minutes and added the right chicken。
  • Make Quit firing the Buddha step 4
    5
    We'll add white pepper in 30 seconds and proper salt before we go out

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