Western food
VicentaLakin
Materials: 1 kg (cleaning), 35 grams of butter, 30 grams of dry onions (crumbs), 30 grams of garlic (crumbs), 250 ml of dry white wine, 20 ml (crumb), 600 g of rough salt, 100 g of garlic herb oil, 100 g of salt and fresh peppers of garlic vanilla oil, 120 g of saltless soft cow oil, 1 g of centrifugal leaves (crumb), 4 g of ketch (crumb), 2 petals of garlic (crumbing), less of salt and polished peppers: 1. Creamels are put into deep pots, and dry onions and garlic go soft. 2. The wine and the sorghum are put in and cooked in slow fire. 3. Put it in the cyanide, evaporate it for 6-7 minutes to the cyanide, remove the unopened cyanide, and then tear the half of the cyanide that is available. 4. Placing blue mouths on crude salt in dishes. Placing garlic herb butter on every green mouth for two to three minutes。
