Northeast pickles

VicentaLakin

Northeast pickles, sour soup。

Spicy meat

VicentaLakin

It's been more than three years since we've been here, and there's too many good cooks to study. They are skilled, diverse and creative, and they combine their traditional production processes with innovative combinations to produce foods that feed different foods every day with common materials. The nutritional mix of science, rational taste habits and healthy eating structures have kept the food in the heart. While enjoying the food culture that gives us pleasure, our home table is better and healthier! Self-smoking meat, sour peppers. Get a proper amount of sour pepper to chop off, slice the bacon. We'll cut up the gravy and chop up the sour peppers. It's 15 minutes in the steam pan -- 20 minutes。

Molotovine

VicentaLakin

It's sweet and spicy

Spicy egg soup

VicentaLakin

Don't worry about making a bowl of sour egg soup when the fridge is empty. It tastes sour and spicy

Sugar and vinegar

VicentaLakin

At the end of the year, last year's end was as if it had happened yesterday, and this year it started again, and I don't know if people have grown up to feel that time is going on so fast. I always remember that when I was a kid, I had to wait for a weekend, and now it's always like a weekend and a weekend, and we've grown up in the dust of our years. I've been thinking about what my food dream is, but I didn't think about it when I first learned to cook it, but when I cook for the people I love, when I watch people eat happy and enjoy the food you cook, there's a sense of satisfaction in my heart, and in order to keep it going, I'm learning, and gradually the kitchen becomes a place of love. Remember when we renovated the house, Bear said that I was going to break the wall of the library and put it in glass so that I could see you in the kitchen while working in the library, so that the wall that we saw in the kitchen actually turned into glass. So my food dream is simple, I'm willing to do it, and the people who eat it enjoy it, that's enough. Well, that's a lot of things. Is it like our lives to make a dish that you've never done before, try and taste well, sour and sweet and sour? The pan is a northeast veggie, usually ending with ketchup. I didn't put it today, but it tastes good。

I'm always jealous

VicentaLakin

More and more, we've only had one local sale, but this year it's been more than a year for my family, this time with peppers, peppers, vinegar and red peppers, raw, sour mouths。

# Scrambling seafood #

VicentaLakin

The technique is easy to master. I'm summing up a few points for the blend. The selection of raw materials is as fresh as possible. Cleaning, sandstones and eggs attached to the root or leaves, must be carefully washed. Vegetables with more starch and acid, such as potatoes and spinach, must be cooked. It's best to have a nicely cooked cologne. If not, it should not take too long to freeze in the fridge, and it is best not to eat the night-over blends. Please add those missing! Let's say today's cooling seafood. Seafood is usually salty, so we have to remove it before we mix it. I'm used to flushing. I put raw materials under the tap. The second is its smell, and garlic and vinegar can be effective in reducing it。

Sweat

VicentaLakin

When I first arrived in the north, there was no sale of children, and now there was easy transportation, but there were only one or two in the general market, because almost all those who bought the food were southerners who could not do it. It's sold, but it's only for children, and there's no complete food。

I don't know

VicentaLakin

Coral chips

VicentaLakin

Fresh Lotus, which is nutritious and contains a large amount of moisture, as well as proteins, food fibres, carrots, etc., are good food supplements in autumn and winter. According to the Chinese doctor, the odour of venom is cold, so that it can silt, sorely and sorely, so that it can stop thirst, so that the odour of odour is good for the spleen of the stomach, so that it can regenerate, and so forth, and so on. Lotus is really a treasure! However, because of the high content of the lichen starch, the raw food is not suitable for digestion, so even if it is mixed, it has to be convoluted. Today, the main technique is cold, with fresh, fresh, fresh, spicy tastes, so the slices must be thin enough to reduce the hotness of the saline; the taste of the saline is not salted, but the taste of the sauerkraut is highlighted only with sugar vinegar; a little spicy is added to the spicy taste that enriches the taste — it's so delicate