Shrimp from the pond

Shrimp from the pond

First of all, it's an absolutely delicious meal. Why so confident? Fry, garlic, pans, shrimp, either one of them is good, combined, taste, taste, level 1 plus 1 is bigger than 2 is a bit of a problem, but there's a lot of food coming out. A pot of various flavors, shrimp fried, even a Tinker Bell, a garlic chicken wing, a small chop from a windshield, etc. The so-called wind-shield is a port-like practice, which consists of making pre-fried foods with a large amount of garlic at the end. It can make shrimp, crabs, chicken wings, chops, etc. I don't know where I'm going because I don't have any garlic, I've blown a garlic head, I've got an estimate of six or seven in the tunnel, and it's not as good as a big pot in that restaurant to bury some of the food. It's new, it's new, it's a little new
Smoky mustard cod roll

Smoky mustard cod roll

cod is a fish that my family eats. it's usually roasted, fried, and in any case very simple. just in time for the weekend break and half a can of rømme at home, it was decided to challenge a slightly more complex approach. it's exactly what i'm doing today. the main ingredient is fresh cod. it's a bit of a smelly cold. scorched cods covered with mustard sauce and then made a pot. and make a sour cream sauce with vegetable salad. the yogurt with salt, sugar, lemonade and black peppers tastes very good, and even husbands who never like milky foods are impressed。
It's hot

It's hot

It's a delicious and nutritious dish, which has traditionally been pushed to the top of the table as a home dish in the Yinyang family. The raw materials are mostly small, the knives are very fine, the spices of many kinds are cooked, mixed into tofu silk, eating up to eat, it's beautiful, and I'm not tired of cooking dry silk, and it's made from our local tofu skin, which is a thousand tones, and I'm not a good knife worker, but I cut it evenly. The chicken soup is beautiful, and it smells with shrimp skin and Arctic shrimp. Tastes good, and it's a little corn oil, but it's not greasy at all, but it's the taste of shrimp and bean skin that's more beautiful, and the fragrance leaves, which I'd like to combine. If you add a little tart or something and you don't have it at home, I don't think it's right to put on such a nice soup-sweet axle. Rich. Tastes good. Make sure you don't leave a drop of soup
Sushi salmon

Sushi salmon

his husband came home from work with a piece of salmon, which he did not intend to send, and he made half of it and took a few pictures. i worked at the sushi shop in school, but not as a sushi waiter, and sometimes i see a few eyes. sushi, in the end it's not very good. it's only a barely edible phase. let the people of the high road ignore my poor ways. tell me what i know about sushi. the little sushi that used to be sold at the shop was called maki, and there was a sushi in the rice group, sashi, and the sashimi was the sashimi. the maki in the store is for cucumbers and butter, but it's super black, and everything that can't be sold that day will be disposed of. the whole group of salmon is used mainly for sushi, and the lower toe in the corner is used to make maki. the material i'm using today is quite a piece. the sushi fish are raw, it's better to eat with sushi ginger, and it's ignored today. soy sauce recommended kikkoman. half of it takes a picture, so it's a lot less。