It's Korean

Korean fried cakes. They're not fried, they're cooked, they're hot, they're hot, they're nice, they're nice, they're soft, they make us addicted to a Korean play. Don't worry, it's the hottest thing you can bear and the sweetness of the silk

Pork-covered rice

This is to train my little friend to eat meat, to eat onions, to adapt to school life as soon as possible. The other day, without cooking, he had only made this platinum pork chop, and forced him to say that he was not allowed to go to school without meat, that the kid was in a difficult compromise, that he ate until the end, that he went crazy with his father, and it seemed that the boy's history of not eating meat was going to be rewritten. This time, it's the tenderer spinal meat。

Spaghetti

It's been more than a decade since I thought about making this noodle to my husband. I thought I had just graduated home to work, my brother was a senior, ran home every day at dinner and made him a bowl of veal noodles with two fried eggs, and my brother ate sweats full of face. Now that my brother has been away for years, I have no more chance to do this for him. Remember, it's about to do it, and there's a little twirl in the fridge, unfrozen, and there's only one, just fine. However, in the same year, when the baby brother was made, it was made with a small vegetable, cut into a little bit, and it was not possible to recede, after all these years。

Pelican mushrooms fried tofu

The mushrooms, the bean oil, the tofu, the three materials that my kids like, they're satisfied with, but it's quite simple to make, it's less than 10 minutes to satisfy their stomachs, it's very nutritious。

Soy sauce and mushrooms

This is not the soy sauce we usually buy. Mom made it herself. Soybean hair, boiled and dryed, then fermented with salt, salty, sort of like a big grain of dry sauce with bean petals. Back at Mom's last weekend, Mom used it to make a plate of oil。

Shrimp-head cooking pastry

Another man's lunch, with a couple of years left in the freezer, with a couple of butters coming out, and the shrimp head that's left over, with a mix of both staple and delicious foods, to put it one word: fresh, particularly fresh。

Shrimp hand torn oil

It's a very common blend, and it's a special fragrance because of the addition of homemade shrimp oil。

The ramen

The Temple Platoon

During the previous period, a new practice of ribs had been heard but had not been seen, let alone tasted. It's just something that I've tried to make on the basis of what people describe. Twice, the family responded well and added confidence. Today, it will be used for the website's "Court of Eating"... and will be distributed here in the form of a recipe. Please, like its friends! Thank you

Sour, sour and hot

In the north-east, and particularly in Heilong River, there is a long winter of six months a year. In the cold winter, the snow of the horse covered everything, and people were ready for winter vegetables like rats. Before the winter, the family had to pick up a big bowl of sour vegetables, which became the “principal” of the winter people's table. “The sour cabbage in the north-east, known as pickles, pickles, etc., is fermented by fermentation through a blisters, which are used in the pure tunnel. It tastes sour, it tastes sour, it tastes so bright, it smells sour, it smells sour, it refreshs, it awakes, it not only enhances appetite, it helps digestion. Sour and white is a famous Northeast dish. It's very simple, the soup is thick and the meat smells of sour sauce. It's good to be used as a hot pot, and it's good to cook with something that's resistant to cooking. You can eat with a plate of garlic sauce and meat. The sour is full of meat and has a soft taste and a very good mouth。