March 14th, White Valentine's Day in the West. This is said to be the day when girls send love gifts to boys. I'm an old man's wife and I'm not a romantic. Let's just do a good one. So this time, the beef was imported from Australia to feed Angus steaks. This steak, the butter of beef, is well distributed, and snowflakes are beautiful. When it's cooked, the gravy collides the smell of butter, tastes soft, and it's a taste of juice, it's delicious – the gravy has chosen a simple mashed of milk, and it's accompanied by some cuisine to regulate the taste and taste. It's simple, but it's a good taste, a good taste, and a good steak with a good taste! And here's the sauce. I used to make steaks with a lot of black pepper, and this time I made myself a red cream sauce. I must say, this sauce tastes amazing
In the early spring of Weihai, the heat is still cold. Yesterday it was 1°C/10°C, and today it becomes 3°C/-6°C, cold-wind drip. This is the best way to fight the cold. As they say, “The winter lamb racers are strong in spring and summer.” According to this Draft, the lamb's “heating, refilling, regenerating, regenerating” is a good thing for Yuenyang, rejuvenation, and profit and loss. The frequent consumption of lamb is very useful for improving the physical quality and resilience of people. This juicy, juicy red lamb steak, with red wine that makes the sheep's steak color more attractive, and its own strawberry sauce, which makes the lamb fresher. When it is baked, it is baked in tin paper for half an hour, guaranteeing fresh lamb steaks with juicy juice, and then for 20 minutes straight naked, making the surface more fragrance。
It's an elbow, and when you look at it from 12 to the edge, you're trying, you're used to medium-sized halogen, you're doing it at once, you don't know what's going to happen, you're doing it at the table, you're waiting for a family assessment, and you're saying it's good, maybe you're eating Chinese halogen, you're eating it, you're getting fresh, you're eating it。
