Boiled halogen

By VicentaLakin

Boiled halogen
To tell you the truth, the dehydrated roasted beryllium tastes better than the fresh roasted beak that used to be. It's only one night before the roasted beryllium can start. You can make a mushroom, a little peanut. They're all fried and halogenated, but they're not just roasted, and anything good, like a red roasted claw, is fried and halogenated. The roasted storks are quite oil-sucking, and I gave up the frying for the sake of health. The mushrooms suck full of halogen juice and bite a thick fragrance。

Recipe Recommendations

  • dehydrated roasted bran 1 bag
  • mushrooms appropriate amount
  • ginger appropriate amount
  • octagonal appropriate amount
  • cinnamon appropriate amount
  • soy sauce appropriate amount
  • soy sauce appropriate amount
  • sugar appropriate amount
  • salt appropriate amount
  • broth appropriate amount

Steps for Boiled halogen

  • 1
    The roasted storks were first cooked with a small amount of oil, making the surface slightly yellow。
  • 2
    a small amount of oil is poured in the hot pot, with a small amount of ginger, two cents, one cinnamon, and a full-haired mushroom, which will soon come out。
  • 3
    A roasted roasted roast, with two spoons, an old spoon, two spoons of sugar, a small amount of salt, a very high soup made of its own (water can also) and 30 minutes of a small fire. Look, the watch's cooked。
  • Make Boiled halogen step 0
    4
    Taste it, the real Shanghai Four-Shanghai is sweet, so more sugar is appropriate, and 30 minutes later you'll be able to turn on the fire and gather juice, bring down peanut rice and put on perfume before the pot。

    • Boiled halogen Make Tips

    Wheat gluten has a special flavor when eaten cold, so it tastes even better if you put it in the fridge and have it the next day.

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