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abercrombie uk store two2 peanuts wash with coldchillychillycool water dipsubmergesubmergeimmerse net to the redru

two peanuts wash with chilly water immerse net to the red pouch the size of the section of garlic slit peanut

3 two tablespoons sugar an tablespoon vinegar two tablespoons tomato paste one tablespoon soy sauce two tablespoons of water transferred into the drink stand

four Pot to linger fewer base oil the fuel must be chilly the pepper and peanuts into the pan slowly fry the same time the blaze to the blaze so as not to deep-fried peanut paste,ugg メンズ ブーツ, stir fry to stop until golden put into the boiler a few fried tofu, stir into the sauce a good-looking tune, color, put garlic, salt Zaichao can blaze off a few pan

this dish is maximal kung pao chicken kung pao fowl with the color, smell, taste




four

tofu poultry planing a chip of tofu, green onions two Garlic two cloves, salt, sugar, starch, pepper

an tofu does not tore with a knife virtually smooth trample trampled minced garlic,abercrombie uk store, shredded green onions oblique knife stand

2 wok chilly fuel 2 tablespoons minced garlic until fragrant,connect crushed tofu, stir fry over medium heat, fry side to side with Chao Shao squeezed into a crumbly, sugar, salt, pepper, fry until golden brown with , put all of the onion and continue to fry until onions some soft converge thicken soup off the heat,ugg ムートン, transfer to a nickel

This salver golden, Su Xiang, a fried eggs color, smell and taste!




V.

tofu pocket a chip of tofu, scallions an salt, sugar, starch, garlic sauce

one tofu cut one cm thick slices five cm long, mince shallot,cheap north face backpack,one tablespoon salt,ugg cardy boots, half a teaspoon of sugar, a micro garlic sauce,one tablespoon juice stand transferred starch.

two put the oil pan, the base of the boiler tofu tile, small Huo Jian, fry until golden brown aboard either sides, to transfer a agreeable feed drink into the pot,altitude pot so hang tofu soup Turn off the heat, sprinkle with chives to the pan.
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