as close as blood and flesh—be inseparably linked to

4-string

cheese

200 grams

flour

100g

condiments

olive oil

1/3 tablespoons

salt

1 teaspoon

milk

40 grams

onion

1/3

asparagus

2 pieces

hotchpotch

1

step

1. Raw material drawings. Flour, yeast, milk, olive oil and salt are mixed, kneaded and fermented twice.

2. Brush a layer of oil on the flesh and blood, and fire in the light wave oven 170 degrees for 3 minutes.

3. Take the meat down and cut it into pieces.

4. Brush oil in a baking tray equipped with a microwave oven, drain the fermented dough and spread it on the baking tray. Distribute the jacks evenly with a fork.

5. Put the bread into the oven where the roasted meat is connected with the bone, and do not start it, and conduct the second fermentation at the residual temperature.

6. Dice onion and asparagus.

7. Fermented bread, 170 degrees, baked for 8 minutes, brushed with tomato sauce.

8. Spread cheese, flesh and blood, cheese, onion sundries, cheese and asparagus.

9. 180 degrees, low for 8 minutes.

10. Transparent furnace can be observed and colored at any time.

1 1. Slightly brown.