By the year of the sheep, I wish all my friends the best of luck, as a food eater, I would like to convey my blessing with a dish, make a creative dish, choose three foods, represent the "Thaiyang-taek" and set up with the word "sheep" on the table, with a very limited level, with a wide gap between reality and ideal, with all kinds of unbelieving images taking pictures, and in order to express my feelings, let's just watch, hip-hop and wish the sheep a happy year! When I was a kid, the biggest difference in the kitchen was to fry all kinds of food, and my home was smelly, smelly, and hot, so I used to fry my sheep's lambs, which I used to fry with olive oil, which was healthier than ordinary oil, and which was very nutritionally full of broccoli, which, together with fried food, could reduce the harm caused by fried food。
It was the first time that I made a red kebab steak, trying to try a Western way, adding black pepper powder, and then adding homemade pepper sauce, China-West union, which really suits my taste. At a food-salary event, the eaters said that food was either east or west, taste sense or dominant, so, whether it was a true Western way or not, the key was to make a good meal that was suited to their taste. Today's lamb steak, I've made a great product based on my own taste. I made the red wine myself, and the pepper sauce myself, and the two materials blended together to bake the lamb chops, smelling the odour of the red wine, the red red and red pepper with a small amount of ripe sesame, adding to the appetite, biting, fine taste, meat, pepper and wine, perfect blending, without a taste of lamb, but a taste of the tongue.
