This year, the rain in Beijing was particularly heavy, and in October it was still raining, so the temperature was lower than in previous years, and it was cold in mid-October. I was the one with the blood on my hands and feet, and it was cold every winter. I love corn juice especially in hot drinks, and there must have been plenty of it in the hotel. The fine, smooth corn juice with milk, sweet, thick corn smell is getting better, but it's more expensive, and a glass is about 40, so I tried to make it at home more than once, but this is better than the hotel's. So I'm going to record the formula, which is easier to find when you squeeze the corn. This time I added rice to corn juice, so that it was thicker, not rare, and so much more fragrance, the sweetness of the corn itself was a little bit worse, and I added sweetness with milk, which, of course, could be replaced by ice sugar or white sugar, if not milked, it could be put on its own, the food used was more common, and the practice was simple, and the taste was really good。
I haven't had a chip in a long time! Peppers with 50 grams of crab mushrooms and 50 grams of eggs and one quarter of garlic onions with 15 grams of butter and potato chips with 15 grams of butter. Scratch the thin and cold water. Two, garlic, onion shredded, crab-smelling cetine. The broccoli cut only the top part. Three, the yolk is separated. The protein can be in fried rice. 4. A small amount of oil is added to the pot to blow up garlic and onions. Crab mushrooms are added to the onions when they are transparent. Five, then put the dishes aside and down the butter. Six, when butter melts, seven rice and seven sauces, salt and black pepper. Eight, the garcian orchid is broken, the protein is fried. Nine, turn off the fire and join the chip. It's a good job. 10 meters of rice in mountain form, top onions in bird's nest
Chicken-leg rice with a sauce, extra charred, with carrots and broccoli. In autumn, when you're eating meat, you pick chicken and you're nutritious. It's very simple, but it's just a pack of sauce, fresh chicken, sweet juice, a bite, full of happiness! Chicken-legged rice. My kids like to eat it. At least once a week. The key to a good chicken leg is the chicken leg sauce, the choice of yellow shawl sauce, and white can be a chef. Chicken fire is purified to a microcosm, boiled in sauce for three minutes, and chicken legs are filled with fragrances, more than 20 fragrances, which make people spit. There are three techniques for a chicken-legged meal, the first being that the ratio of juice to chicken gold is 1:10.50 grams, which applies to 500 grams of chicken. Second: chicken legs go to bones, bone-defeating chicken legs, easier to taste. When the chicken's legs are fried, the chicken's skin is down and it's fried to a little yellow. And the fragrance of the skin, and the fragrance of the flesh, and the fragrance of the flesh. And the third: When it is poured into the sauce, make a small fire, and boil it slowly, and dry it。
