Coconut and fruit congee

In the summer, we can smell the fragrance of intoxicated fruit in the air, so we can add a few things; but fruit, after all, is not our staple food, but can try to make fresh fresh, nutritious porridge with fresh fruit. Fruit porridge is not only delicious, but also of beauty。

Mango broccoli simili

Coconut pumpkin pie

Mango, snow and sweet rice

Mango is sweet, white and white, and has eaten on the streets, but not only do they taste sweet, but they do it in a particularly simple way, and the material, the process has a lot of different things. The name "sweet" means white sandy ice with foam, and "sweet" means "sweet." Of course, it's not too hot right now, so I didn't freeze the milk into ice and hit the ice

Mango coconut rice

Porridge

We're not eating tonight. Let's lose weight. Let's eat this one, which is both cool and meaty

Pineapple buns

I've been making bread since I got the oven. Now the bread's getting better. But it's not as soft as the outside. It's usually very soft on the same day and not so soft on the next day. This is the first time that bread is made out of soup, which is so soft that it's too soft to make dry flour in order to make it better. But it doesn't affect the taste. This soft feeling makes me want to cry. Two days is still soft. That's great! I didn't know the soft taste would last for days, because I'd wiped it out two days later。

Sakura broccoli taco

It's too sweet to drink it in your mouth, it's too sweet, it's too personal, it's better to make it yourself

Coconut lasagna

Coconut mango simil

IT'S SUMMER, AND IT'S COLD AND SWEET, AND IT'S HOT, AND IT'S HOT AND IT'S HOT AND IT'S HARD! SO I STUDIED ALL THE WAYS TO COOK THE RICE, AND I THOUGHT IT WAS THE BEST WAY TO COOK THE RICE! COOKING SIMI IN A POT OF WATER, SAVING EFFORT, BOILING A POT OF WATER, LETTING SIMI GO IN, MIXING IT, BOILING WATER TO ROLL AGAIN, TURNING THE FLAME OFF TO SIMI FOR ABOUT EIGHT MINUTES, AND EXTRACTING SEMI-TRANSPARENT SIMI AT THIS TIME, BECAUSE OF THE SLIME ON THE SURFACE. TOGETHER, THE FLOW OF WATER WASHES OUT THE SLIME ON THE SURFACE OF SIMI, AND THE RICE SEPARATES IT, BOILS A POT OF WATER, CLEANS IT UP, STIRS IT UP, BOILS IT UP AGAIN, TURNS IT OFF, BOILS IT FOR ABOUT 15 MINUTES TO MAKE IT TRANSPARENT, AND OCCASIONALLY HAS A LITTLE BIT OF WHITE INSIDE ONE OR TWO OF THE SIMI, PULLS IT OUT OF THE ICE WATER FOR A FEW MINUTES, THEN PUTS IT IN THE CONTAINER AND FREEZES IT FOR THREE DAYS. THERE'S NO REASON FOR COOKING. WHEN THE FIRST BOIL, THERE'LL BE A LOT OF GLUE ON THE SURFACE OF SIMI, AND THE WATER ON THE SURFACE OF SIMI WILL BE GLUED, SO THE FIRST BOILED WATER WILL BE POURED OUT, THEN THE LIQUID FLOW WILL WASH AWAY THE GLUE ON THE SURFACE OF SIMI, AT WHICH POINT, THE SURFACE OF SIMI WILL BE BOILED AGAIN, AND THE GRAIN OF SIMI WILL BE SCATTERED IN THE OPEN WATER, AND IT WON'T BE GLUED. TOGETHER, THE RIPE SIMI DOESN'T HAVE TO WASH IT ANYMORE, JUST PUT IT IN THE PRE-PREPARED ICE WATER. COOKED RICE IN THE FRIDGE, WITH A PROPER AMOUNT OF ICE-COOLED COCONUT JUICE AND A PROPER AMOUNT OF MANGO MEAT