The rice cake

It's not over yet. We've got to get to the bottom of it. You can't take back what you say and what you put out. I went home from work and fought for it, and I've been tired for the past couple of days, and I've been working on it. It's the technique of fixing the fur。

Wild dumplings

Making breakfast, old Chen: What are you doing? I said, "I'm doing art. Hey, hey, ha, what kind of art is cooking dumplings and taping dumplings?" Today's dumpling, it's not an ordinary dumpling, it's pure natural, green, wild dumpling. The company was ahead of a large forest with mountains behind it, through the forest, and through other people's fish ponds. The older sister found a lot of pickles in the woods, had lunch, and some of our comrades took scissors to dig for wild vegetables. In less than an hour, each person digs a bag, and this thing is hard to find without being identified. When I get home from work at night, I'll start washing veggies, little ones, even a root, and it'll be mud, and I'll wash my waist sour, and then I'll make it, and I'll pack it up, and I'll have a sore back. But it's like eating a fragrance in the morning。

♪ I'm so sorry ♪

On New Year's Day, he bought his husband's velvet dress and said he'd go and taste the real Green Yangs of Suzhou. On the northwest wind, she walked for about five minutes at about zero degrees. I just got to a small, very small shop. It's 2 p.m., but the store is full. I'll get a seat. The results are better than those of other branches. Unfortunately, there's no such thing as a husband. When I got home at night, I went to the kitchen to buy some veggies and meat. I'll also pack up and make breakfast for my son. In the winter mornings, a bowl of hot thumps was eaten, adding heat。

The veggie meat

It's really cold these days, probably because it's relaxing, but it's a little uncomfortable, it's snowing the evening before yesterday, and it's been a long day, but there's no emotion, and there's no cooking, so we're going to the kitchen, and we're going to see the cuisine, the green and the green, and we're looking forward to the warm and beautiful spring.

Shrimp shrimp

Spaghetti, bean bag

This taji pot, it's also translated, and it's called a tachi pot. It's Morocco from North America, and it's particularly good to use a cap like a tall and sharp hat, to use less or less water than a normal pot, and a hot gas cycle like a hat can be cooked quickly. This is an innovation in Morocco, where water resources are so precious. Now, of course, we all talk about environmental conservation, energy conservation, which is cool, and can be used by countries to cook – with vegetables, rice, noodles, stews, etc. – and it's easy to make it. If you put more water on the bottom, boil to the gas, boil to the top of the hat, turn off the fire for a little while, it's basically ready for vegetables, it tastes like it, it's oil-free, it's more time-efficient – but it's always felt that if you don't use it for pasta control, it's a little less. It turns out it's good to make pasta! I bought this pot, it was used, it was not necessary, it was just a collection of pots, but now it seems that this fast-saving pot is really something to exploit! {\bord0\shad0\alphaH3D}

Sour sauerkraut

There's a lot of people at home, so dumplings are usually wrapped in two pies each time.

The casserole box

A year goes by, and a person's life should know how to please himself with food

Tofu soup

This dish was made in the early spring, when the cuisine had just sprouts, and it was beautiful, and when the relatives came from home, they came with dumplings, and the rest was destroyed somehow, and I brought it all home and made several dishes. This is one of them, with tofu and shrimp added to the soup, with sesame oil and pepper powder。

An egg roll

It's a very nice egg roll, but it's a staple, and it's a cuisine, and the cuisine is a perfect combination of the cuisine, and it's full of flavour, and it's a bite, and it's delicious. It is only now that the best time has passed for veggies, and we look forward to the early spring of next year, the longing season。