FIRST, THE SKIN WILL BE PUT INTO THE COLD-WATER PAN, THE BIG STUFF WILL BE COOKED, THE WHITE WINE WILL BE ADDED TO HELP WITH THE SCAVENGING; ONCE THE SKIN IS BOILED IN TRANSPARENCY AND CHOPSTICKS CAN EASILY BE INSERTED INTO IT, IT WILL HAVE TO BE SCRAPED AND THE IMPURITIES LEFT BEHIND WILL BE CUT INTO SILK. AND THEN WE'RE GOING TO MAKE IT, BLOW UP THE ONION, THEN PUT IT IN THE MEATLINE, AND THEN WE'RE GOING TO PUT IT ON, AND THEN WE'RE GOING TO PUT IT ON, AND THEN WE'RE GOING TO PUT THE PEPPERS ON FIRE, AND THEN WE'RE GOING TO ADD SALT. IT'S SIMPLE AND DELICIOUS, AND MEN LIKE TO USE IT FOR WINE, AND WOMEN EAT IT FOR BEAUTY, AND THEY EAT IT FOR A LITTLE BIT EVERY DAY, SO THAT YOUR SKIN IS ALWAYS Q-FIRING。
"tianluo-guniang" with the public watch "tianluo-guniang" and me to play the kitchen and enjoy the good food! welcome to the circle of friends! any cooperation and demand for reproduction, please leave a message directly backstage or at the end of the paper — the last one million cent depression, probably due to a little pressure — and then put myself on weight... (all right, but the fact is that i've kept eating late every night and decided! i'm sure it's still a shame... ..it's possible that there's another red roast tonight...) but! after all, there was a good start at the beginning, so, on the holiday, i went to the tinless mountain with a bunch of good fats and took a quick bite. it's not just because i eat so much ...) it's a pity that the monks and the cabarets can't be obstinate, and think about it, and the key question is that if i eat grass alone, the source of protein is a big problem ... so god said, "if you have beans, then you have the phrase "eat bean meat" so that the monks are not starving in the long rivers of history." it seems i've been really thinking about you lately, and this little thing that looks kind of like peas is called "hawks" because it's dry with a long tip, kind of like a medieval plague mask. it's not very beautiful, but it's said that the protein content is amazing and, more importantly, it tastes amazing! the first time i ate it in xinjiang, and then i went back to shanghai and used my weekend free time to go crazy and search around the grand prix school in the middle of nowhere
The recent “complaint” of the family's little friend, who said that he had not eaten meat for a long time, that most of the children now were flesh-eating, and had started to complain, although it was true that there had been a long time since he had not made a big meat dish, and had gone to the supermarket to buy an elbow. Pig's elbow, also called hoof. The elbows are divided into forward and back elbows, which are thick, thick and gel-heated, suitable for cooling, burning, souping, stewing, halogenation, etc. Pig hoofs are rich in nutrients and contain more proteins, especially those containing large amounts of glue protein, which, like the skin, are good foods that make their skin full, moist and fatten. The elbows, whether they are on a home table or on a banquet table, are not as precious as the elbows are. The key is that it consumes longer cooking hours, is the shape of a cook's dish, and the colour of its eyeballs; and the meat of the elbows is popular, fat and thin. There are plenty of elbows, soy, halogen, steam. It's hot, it's cool, it's all right. I prefer the taste of heavy oil sauce, and it's thin. It's sweet, it's not greasy. And what I'm going to do today is have a very seasoned spring diet, which is not only more delicious, but also a very appropriate mix to remove the greasy of the elbow. The elbows are larger, using electric pressure pots to save effort. After a long period of stew, the sweet smell of ice cream and the smell of sauce are immersed in the meat, the colours turn red, soft and salty, and the stench of juice is strong. The entry point of the strangulation, which is almost free of chewing, can be swallowed or swallowed, making the eating more interesting. And winter absorbs the gravy's beauty and fragrance, fresh and fresh. It would be perfect to use the rest of the soup and some vegetables and another bowl of noodles。
