1. Bacon and leeks, other vegetables forgot to shoot
2. Cut all vegetables into thick strips
3. Chopped vegetable shreds
4. Black pepper
5. Cossette rice, moderate salt and black pepper powder, stir well
6. Cut the bacon in half, put on the shredded shreds, roll it up, and fix it with a toothpick
7. Rolled bacon rolls
8. Put in the oven
9. Bake the upper and lower tubes with air, 230 degrees, ten minutes
10. Bake for 7 minutes, pause, turn over, and smear with cooking oil
11. Ten minutes was up. I felt that the heat was not enough, so I added another 4 minutes. When serving, remove the roasted vegetables on the outside of the bacon roll
12. The aroma of bacon is a combination of vegetables and pepper, which is very salty.
