What's the freshest vegetable in spring? Of course it's cuisine! "The spring garden is so cold, the leaf is so long." It is a spring rain, when the bellies of the gardens come out of the earth as white as jade, and the leaves as jade, and fresh as fresh as the will of the earth, and when they send forth a fine and unique fragrance, they rejoice. In comparison to springs and fragrances, the herbs are cheap, and most people eat, cook, make and eat. I'm here today to share a vegan dumpling -- egg shrimp pickles, eggs, shrimp and apricots mixed together, and the hot and cold taste is particularly resonating。
Pie is no stranger to the North and is one of the most common staples on the table. We eat almost two pies a week. Pie can be divided into hair pie, hot pie and dead pie. Pie needs pre-fermented noodles, which is more time-consuming. It gets dry when the dead pie gets cold. So the most common thing in our family is a hot pie, which is not only simple, it's soft, it doesn't get hard. And when you have the skill, and when you have the face, put boiling water, and then cool it, so that it will be softer. It's the most classic pie in the family, and it tastes better with a little shrimp skin. Small shrimp skins are not only delicious but also nutritious. They're very good saucers. The cauliflower is delicious, but it is particularly easy to come out of water and change color, and it is possible to avoid this problem with attention being paid to it: Be careful with herbs when they are washed, and when they are washed, you have to keep herbs under control, and when you put them together, you can lock them up and make them less watery. Finally, the salin is put on before the wrapping and the water is avoided. So let's see what we do with the egg pie
spring is a season full of life, and the variety of wild vegetables is beginning to grow, making people feel alive. many of the vegetables are nutritionally valuable and tasted well and fit for consumption. the sauerkraut, which is one of the most popular in the spring, tastes like a sauerkraut that is fragrance, unique and delicious. vegetables are wild, but they are of very high nutritional value, especially calcium, with as much as 294 mg calcium per 100 grams of cabbage. there are also "s in the private sector; cuisine & quot; it's in your mind that & cuisine is really good. there are a number of practices, which can be mixed, fried, evaporated, boiled, and can also be packed with dumplings, cherries, cherubs, cherries, cherubs and soup. today we teach you an alternative to gravy. the casserole is a spring casserole, very simple in practice, and the entrance with a light fragrance, very delicious. so let's see what we're doing here
