Japanese Cuisine by Dahlia end Marlène

Author:Dahlia end Marlène [Marlène, Dahlia end]
Language: eng
Format: azw3
Publisher: Edizioni R.E.I.
Published: 2017-03-14T04:00:00+00:00

Preparation

1. Wash the asparagus, remove the final part of the stem, the harder and helping with a peel asparagus peelers.

2. Bind them with a kitchen string and boil in lightly salted water for 8-10 minutes, leaving the tips out of the water, which you will cook with steam. If the spikes stabbing with a fork are soft, you can drain. Let them cool slightly, then cut them into pieces, leaving tips whole.

3. Then proceed with the other vegetables. Reduce the onion into strips; Peel the ginger and cut it into pieces; eliminated the stem and the seeds of the two halves of the peppers and cut them into sticks.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.