THE SMELL OF SPRING IS GETTING STRONGER, THE SUNDAY WEATHER IS CLEAR, THE SUN IS WARM AND THE BASKETS GO OUT TO THE COUNTRYSIDE TO DIG FOR WILD VEGETABLES AND FEEL THE SMELL OF NATURE. IN THE EARLY SPRINGS, WHEN THE LAND HAD NOT REALLY WARMED UP, THE RAISINS WERE RUSHING OUT OF LAST YEAR'S DEAD GRASS, AND THE LEAVES WERE RED AND GREEN. WE'VE BEEN PLAYING AND WE'VE HAD A LOT OF RESULTS THIS MORNING, AND THE LITTLE BASKET HAS BEEN SO NOISY THAT IT'S OVER. I USED IT TO MAKE RED OILED VEGGIES, BIG SKINS, THAT SMELL, HOW CAN IT BE SO RARE? I'D LOVE TO MAKE MY OWN TRANSPARENT SKIN. IT'S NICE AND DELICIOUS. HOW CAN I DO IT AT HOME? FIRST, UNLIKE THE FACE OF DUMPLINGS, A LITTLE HARD. SAVE A SMALL PORTION OF THE FLOUR, THEN PUT THE REST OF THE DRY FLOUR IN IT AND RUB IT HARD. TOGETHER, IF IT'S TOO DRY AND TOO HARD, YOU CAN RUB IT WITH YOUR HANDS IN THE FACE, UNTIL ALL THE FLOUR IS PUT TOGETHER. SECOND, WHEN THERE ARE SIX TRANCHES OF THE PRESSURIZER, THE SIX-FACED SKIN FROM ONE OVER THE OTHER GETS THICKER AND THINNER, AND THEN IT GETS SO THIN AS PAPER. THIRDLY, EACH CHANGE OF TABLET PRESSURE MUST BE MADE OF DRY STARCH, SO THAT IT IS NOT ADHESIVE TO EACH OTHER, WHICH IS THE KEY TO TRANSPARENCY IN COOKING THE SKIN. FOURTH, THE FACE MUST BE SALTED, SO THE SKIN IS TASTEFUL AND DIFFICULT TO BOIL。
in march, the spring rose and everything recovered. fresh vegetables are also on the market, with fresh vegetables of three kinds: pickles, pickles and cabbage. these three cold-field vegetables have been tested by the cold winter and have been growing at the height of the warm spring, which is the first season of the spring. of these three vegetables, a number of pickles are good, as the adjective goes, “march 3rd, the cuisine is the elixir”. and the adornment of the raisins, and the thick roots, and the sprouting of tender leaves, exemplify its fragrance, and its tenderness. taste, nutritionally rich and a rare source of therapeutic food. it's the first place on the list. there are also many ways to eat veggies, which can be served by a table. the sauerkraut is so popular that it can be properly refuelled and made so as to enhance the seductive flavor of the sauerkraut, with as little garlic and ginger as possible destroying the unique taste. scrambling and scrambling with pork, hot-watered pots are made into little pills, with a few drops of lavenders in which they pour up a few fragrances and make an appetizer soup. the soup is soft, the taste is fresh, the balls are a little green, and it's good for you. the fresh tastes at the entrance touch the taste buds and pick up the glamour in the depths of your mind。
IT'S THE MORE URGENT IT'S GOING TO BE TO MAKE MONEY FOR THE GOOD OLD FOOD. SO IT'S BETTER TO BE QUIET! LET'S GO OUT FOR A FEW DAYS AND COME BACK WITH MORE THAN N, AND MAKE THE RECIPE SLOWLY. IT'S DONE BEFORE WE GO OUT, AND EVERY TIME WE MAKE SOUFFLE, IT'S ALWAYS THE SMELL OF HOME, AND THAT MEMORY IS ALWAYS SO DEEP AND SOMETIMES IMPOSSIBLE TO REPLACE. EVERYONE'S CHILDHOOD GIVES A DIFFERENT MEMORY, AND FOOD GIVES ME A SPECIAL MEMORY. SOUR SOUR, SOUR, SOUR, SOUR AND SOUR. THINK, THINK, EAT, THINK, IT'S WONDERFUL! ALL RIGHT, LET'S EAT THIS TODAY. WHEN I USED VEGGIES AND EGGS, I THOUGHT OF THAT LITTLE SONG, VEGGIE PACK, AND I MADE A BOWL FOR LITTLE NELL
