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A casserole with green bean buds

A casserole with green bean buds

VicentaLakin

There's always a desire to find a container that's completely light-shielding, so that green bean sprouts can be improved, and the cookpot is a good thing, and eight is too small, and we can't use it every day. One day, when the cupboards were lifted, a long, useless casserole appeared in the brain, and, ah, it was it -- it was the right size, it had the cover, it had the safe in the cupboard. So it was washed clean, and four green beans were taken in, watered, covered, and put in the cupboard, and the journey of all-shielded casseroles began. And I'm proud to say that this casserole is made of beans of better quality than I was made of other methods. At the harvest, the finished body was good, colorful, beautiful, of course, better. My bean sprouts began at the end of April and were completed in mid-May because of lower temperatures and therefore longer. It won't take that long in summer。
Suffering dumplings

Suffering dumplings

VicentaLakin

It's too hot to know what to eat in the morning, see if there's a bitter melon in the house and a little meat in the fridge, and think about making dumplings. It's good to have more bitter melons in summer. Thinking about the two-coloured dumplings that you've ever seen before, don't you think it's green enough to make a juice? Well, after testing, dumplings are two colors, but they're not very good. I forgot that they're cooked, and they turn yellow. They're not good
Guangxi pig's hand

Guangxi pig's hand

VicentaLakin

I don't think there's anything in Guangxi's name in the food world. I'm doing an ax here. Much of the meat in the south is mixed, with a large piece of fat, or five flowers, because rice and fat are mutually reinforcing, but never new. Ten years ago, a Guangxi Hong Kong colleague's father, who came to Guangzhou for the afternoon festival, brought her a couple of big slings, and had one to eat at the office. I was so impressed. It was a pig's hand. Wow, that must be a pig's hand from her hometown. It's delicious. I had no idea about cooking, so I don't remember much of it. I remember it was a full-on pig's hand, and I didn't remember it until I wrote it. What I'm doing today is picking the pig's hand. I've only eaten that pig's hand and never seen it again. There are pig hands, skin green beans and rice in the memory. It's good that even after lunch in Guangzhou, you can buy leaves. We'll do it this weekend. Friends gave a pack of organic rice. It's my home country custom to add 10 to 15 per cent of normal cooking rice, which is the best taste. There are also a few salted duck eggs brought back from the country from the spring festival and laid by their ducks. And the flesh in the flesh shall be made of five fragrances. I am a pig's hand, and there is no smell, so do not put it。