for 4 people
- 2 bunches of seahorse
- 1 bunch bicep
- 4 cloves of garlic
- 5 tablespoons olive oil
- 1 tea spoon salt
- 1 clove garlic
- 1 bowl of yoghurt
- 2 tablespoon olive oil
- 1 sweet chili powder
For the service:
When boiling sea bolls, you can add garlic to the inside and you will add flavor to your taste. Also, do not cut root parts before boiling, it will be much easier to remove.
How is it prepared?
Put a lot of water in a deep pot and boil it together with 4 cloves of garlic cloves into the boiling water.
Take two bundles of sea cucumbers. In this way, boil for 15 minutes until the buds soften.
When the buds cook, pass them through the boiling water and under the cold water, so they will keep their green color. Take the garlic you throw into it while you are boiling, and split it into an edge.
Wash the pines and finely chop. Heat a non-flammable tencered oil and throw it into the flares and close the lid of the cook. Scramble until you have chopped fried rice.
Roast the sea bolls you have cooked into the fusilli you have cooked and mix well. Add the salt.
Grab into a separate bowl, knead the garlic you have cooked, knead it into the kneader. To give a smoother taste, mix a dough raw garlic with yogurt.
Bring the pearl and sea cucumber mixture to a warm, warmed-down serving bowl. Toggle the garlic kneaded on top and serve the red pepper that you piss on top of the olive oil.