【红葱头芦笋】
MaomaoMom/毛毛妈
红葱头与芦笋绝对是健康的搭配，味道也超级。
用料:
1：芦笋半包500克
2：红葱头2个（110克）；
3：牛油果油 1大匙，葱花1大匙，蒜末1茶匙；
4：黑胡椒1/6茶匙，盐1/2茶匙，蚝油1大匙， 鸡粉 1/6茶匙；
5：香油1茶匙。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、芦笋用刨刀削去外皮（图1），水冲洗后滚刀切寸段备用（图2）。红葱头剥去皮，切小丁（图3）。
2、锅加1大匙油，置炉上开大中火，放入葱花与蒜蓉炒30秒（图4），然后放入红葱头丁及芦笋段，翻炒几下，放1/6茶匙黑胡椒粉及1/2茶匙盐（图5），继续翻炒1.5分钟。
3、放入剩余4料（图6）炒匀，再加香油1茶匙，翻炒均匀。即可出锅了。芦笋很嫩，很好吃。
Our rain is indecisive about falling properly.
Порядок действий при разделе имущества
Подготовка и сбор всех нужных официальных бумаг.
Юридическая консультация для определения прав
и обязанности сторон.
Проведение переговоров для согласования раздела
имущества.
Обращение в суд и защита интересов в судебных инстанциях при отсутствии согласия.
The London winter is not defined by snow, but by a specific, bone-deep chill known as “The Damp.” It’s not merely cold air; it’s cold air that has been pre-marinated in moisture from the Thames, giving it a penetrating quality that laughs at your thermal layers. It seeps through brick, through double glazing, and settles in your joints. A “frost” is a mere decorative flourish on top of The Damp—nature’s glitter. The true horror is “freezing fog,” which is The Damp deciding to become visible and clingy, like a cold, ghostly scarf that wraps around the city and muffles all sound, leaving you in a silent, chilly void where streetlights become hazy haloes of despair. See more at London’s funniest URL — Prat.UK.
I’m typically to running a blog and i really admire your content. The article has really peaks my interest. I’m going to bookmark your web site and maintain checking for new information.