Salmars, tues with vegetables

  • Time 1 hour
  • Servings 4 People
  • 1 The Calmars freeze and cut the rings.
  • 2 The beam is clean, mine, half-col.
  • 3 Bachelors of mine, cut the fertilization. Slow down half along and across. Cut with a fat straw.
  • 4 My pepper, we're cleaning and we're cutting half-colps. Small can be cut with rings.
  • 5 We put the pan on fire, we pour the sunflower butter, we put out the calmars. Solim, first, add ginger. Swimming, frying 3-5 minutes.
  • 6 We're adding half of the baccalaine, onion. Solim and pepper.
  • 7 We're putting baccalaines and peppers up again. Solim. I'll put a lid on it and put it in my own juice 20 to 30 minutes before the vegetables are ready!
  • 8 In the course of the process, we're inclined to the contents of the pan. We add salt, specialties as necessary.
  • 9 If the vegetables don't have enough fluid, add some water.
  • 10 Squeeze by stealing green.
Nutrition Facts
  • Calories 510
  • Total Fat 13 g
  • Protein 77,3 g
  • Total Carbohydrate 510 g
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