A spinach fan

A spinach fan, very simple, but very good. If you have big fish on your table, you can try it。

Egg bun

The spicy seafood congee

The porridge, mainly seafood, is a traditional feature of Guangdong Province. The porridge is learned from masters, one step at a time and one at a time, and it is the best taste ever learned. This congee shall be made of casseroles and rice-burned porridge, and when the porridge is ripe, the raw materials shall be cooked with ingredients. The casserole is a pot of dry, cold, unsuspecting Kunbo casseroles, and after that, never want to use another cuisine pot and cook to make fresh. It's not a big deal, but it's good enough. The abalone didn't buy it, tried to replace it with a scallop, thought it was urgent to wait. Winter food, it's hard to buy in the north, so I'll ignore it. Don't think that many things don't taste good. If you want to go a little bit further, then you can prepare the food more adequately. The usual porridge will be bottomed, and if the casserole is more powerful, it is important that it be boiled with rice, drops of oil and mixes. It's good to get the rice ready early soak, if you want to eat it softer. Seafood can be dealt with when porridge is cooked. It's better to use live shrimp to live with crabs。

Tacocake

There are many versions of taro cake that try, but few of them are left, and the clay powder is running out. Looking at the last two versions, it is not possible to try one at a time by combining them and combining the formulation of one version with the approach of another. It's simple to avoid. It's simple to run. It is simple, halfway through, but it is discovered that there is some ambiguity, and that the quest is free. A living background circle model was used and oil sheets were attached to it to facilitate demodelization. It's a small amount of cake, but it's a little thin, and it seems to be negative. It's obsessed with the circle and won't change its shape for the sake of thickness. It's not easy to eat。

Dinosaurs

This bowl of gillfish, the four main nutrients in the soup, the seamiro gravy, is even more poignant

Fried potato cake

It's probably the most complicated thing to see in a tarp cake: it's gonna have to be fried with a salami, it's not gonna be finished with a taro, it's gonna have to be boiled with water, and it's gonna have to be boiled with it, and then it's gonna have to be boiled with rice. Then it's normal steam -- cool -- cut -- fry. It's not going to be as soft as before. There were no sausages and hams were used instead, which in any case were pickled. I've been following the procedure for a while. More and more like this old lunch box lid. Despite the cavity, it's a little too big, but it's just a little thick。

Fried tacos

Look for all kinds of potatoes. And then it turns out that taco cake is good and tacocake is good. It's just the same thing. Look at this taco. There's lots of tacos and less rice. There's no sausage, it's like the tacos are always tied to the sausages, especially the broad sausages. Unfortunately, there used to be a lot of sausages too early to miss today's tart. It doesn't matter if you don't have a sausage. There's just a bowl of mushrooms in the fridge, and a big spoon. A few more seams. It looks like it's a match. Taco wiping is said to be as thin as possible. All the materials are fertilized together, and the potato is so beautifully purple. You don't have to eat, you stay in the fridge for the night, and then you'll have to cut it up. It is said that this will not spread out. At this point, the tacos don't seem to notice the silk。

Pork shrimp

Tastes good and nutritious

Black bean radish

It's a pity that you're always at home with the rest of the soybean soybean slag

Potato-head pancakes

When I found out that little tart came through the lovely light purple, I couldn't help feeling a little excitement. Finally, there's purple potato. All this time, everything about it was just a legend. I never thought one day it would become a reality. The grotesque potato products that were once lamented became an immediate possibility. I've been searching for a bunch of recipes. Let's start with the simplest things. Fried tarp. Little taro, too, is still suffocating. Turning it into tacos would be much better? Crush, boil, fry, it's easy. It's good to eat while it's hot, it's soft inside。