Scribbage and egg meatloaf

Scribbage and egg meatloaf

It's been a very hot day, and the head of the family is on business, and he doesn't want to cook with a boiler, but he has to eat, make something simple and easy, remembering that a few days ago he saw the cuisine meatloaf made by his predecessor, "Smoke and Smile". They happen to be home with olives, meats, duck eggs, and they've learned the way their seniors have done, making this sauerkraut veal, burning up a little bit of the veggie, so that a meal can be done simply, so that the veggie mix and nutrition can be balanced。
Guangxi pig's hand

Guangxi pig's hand

I don't think there's anything in Guangxi's name in the food world. I'm doing an ax here. Much of the meat in the south is mixed, with a large piece of fat, or five flowers, because rice and fat are mutually reinforcing, but never new. Ten years ago, a Guangxi Hong Kong colleague's father, who came to Guangzhou for the afternoon festival, brought her a couple of big slings, and had one to eat at the office. I was so impressed. It was a pig's hand. Wow, that must be a pig's hand from her hometown. It's delicious. I had no idea about cooking, so I don't remember much of it. I remember it was a full-on pig's hand, and I didn't remember it until I wrote it. What I'm doing today is picking the pig's hand. I've only eaten that pig's hand and never seen it again. There are pig hands, skin green beans and rice in the memory. It's good that even after lunch in Guangzhou, you can buy leaves. We'll do it this weekend. Friends gave a pack of organic rice. It's my home country custom to add 10 to 15 per cent of normal cooking rice, which is the best taste. There are also a few salted duck eggs brought back from the country from the spring festival and laid by their ducks. And the flesh in the flesh shall be made of five fragrances. I am a pig's hand, and there is no smell, so do not put it。
It's colorful

It's colorful

"Four eggs in colour" is the best dish Dad can do. Ever since Mom and Dad brought us back from the gate, they've raised ducks in a ditch behind the house. A few ducks are competitive, almost all the way down, and the mother learns to pick and make eggs from her neighbor. Every time you make a big bowl. At first the salty egg is always good, and the later it gets salty. Finally, the salt can't be eaten alone, and Dad mixes the salted eggs with the fresh ones, sometimes with a leather egg. So, a nice and delicious three eggs are born