Brazil

Arugula

Curly Lettuce

grated carrot

grated beetroot

Cucumber

Finely chopped cabbage

Healthy lunch

RALE A CENOURA E A BETERRABA NO RALO GROSSO E RESERVE.

GRATE THE CARROTS AND BEETTS IN THE COARSE GRASS AND RESERVE.

COM AUXÍLIO DE UMA FACA CORTE O REPOLHO FININHO E SALPIQUE SAL POR CIMA.

WITH THE AID OF A KNIFE, CUT THE CABBAGE THINLY AND SPRAY SALT OVER IT.

LAVE A FOLHA DE ALFACE E RASQUE COM AUXILIO DAS MÃOS.

WASH THE LETTUCE LEAF AND SCRATCH WITH THE HELP OF YOUR HANDS.

CUT THE CUCUMBER VERY THINLY INTO SLICES.

EM UMA PANELA ASSE A SOBRECOXA ,TEMPERE ANTES COM ALHO E SAL ,LEVE AO FOGO EM UMA PANELA COM AXEITE E UMA COLHER DE SOBREMESA DE AÇUCAR ,DEIXE DOURAR ,DEPOIS ADICIONE 1/4 DE UMA XICARA DE ÁGUA ,ACERTE O SAL E DEIXA COZINHAR.

IN A PAN, BAKE THE DRUMSTICK, SEASONE BEFORE WITH GARLIC AND SALT, BRING TO THE FIRE IN A PAN WITH OIL AND A SCOOP OF SUGAR DESSERT, LET IT BROWN, THEN ADD 1/4 OF A CUP OF WATER, ADJUST THE SALT AND LET IT COOK .

Healthy lunch

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