sauced Recipe
VicentaLakin
A few days ago, my mother-in-law's neighbours went out to fish and caught dozens of black fish, which we call a local mackerel, hard bones, white meat, tight and beautiful fish, which my little friend likes. When I packed the fish, I was accidentally scratched by its fins, bleeding and washed with water, and I continued to fight it, to be honest, it really hurt. This time, I used soy sauce, unlike in the past, I didn't use sweet noodle, but soy sauce. This sauce, more salty than sweet sauce, with rice and tacos, is delicious。
VicentaLakin
what we're talking about today is the matter of making “meat”, which seems to be a small matter for the people. earlier, the “punto zongchuan noodles” rose by 20 per cent per year, inadvertently rising from 1.5 to 3.5. noodles are the same, people are the same, people are the same, people are the same price. i've had a long time since i've had an opinion on the earlier "pretty zongcheon noodles" and, in the end, the question of early hygiene. those things, you know. if you're determined not to eat out earlier, you'll have to make some meat sauce for breakfast. mr. kong said, “be gentle and new”, so that it would be a good student. yes, the same is true of cooking, and if you always set a pattern for cooking, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, meat sauce has been made many times, each time the squares are different, and the natural tastes are different. a better meat sauce can eat more noodles, and a bad taste can only be considered as a “food”. today's mushroom sauce should be fresh for all those who have eaten bubble noodles that smell like mushroom noodles that they miss long after eating. this time, the mushroom sauce, in order to highlight the lubricated taste, i put pig skins in the sauce, then cut the bouquets into a platinum porridge, and then put them in the shroom and pig-pimp for 90 minutes. in order to highlight the fragrance of mushrooms and broccoli, do not spare a lot of spices or spices. that's how the end-of-the-meat sauce makes the mushrooms thick and smooth。
