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Lamb side dish

Cooking recipes / Second-course recipes / Garnishes

1 serving

Fried vegetables, shredded straws, scallops and herbs are side-lined.

onions - 40 g, tomatoes - 20 g, patisson - 50 g, radish - 70 g, salt to taste, eggplant - 30 g, tomato paste - 10 g, spices to taste, bell green pepper - 30 g, chicken lard - 15 g