In the recent hot weather, the Gangnam region has begun to enter the May rainy season, which is characterized by a high humidity and temperature, as well as a very uncomfortable human body. Such a weather would be the most appropriate place for a little colorful, fresh and refreshing snacks, with some fresh porridge or as an appetizer. It's a little different today to teach you how to make cold summer vegetables and what you've known before. The high soup is the fruit of all the vegetables you want for the summer, and when it's boiled, it's boiled into the hot soup sauce, it's frozen in the fridge for more than three hours, it'll be a cold, cold-sniffing appetizer. A one-night stain is for food over the night. High-tip cold summer vegetables, first and foremost, are powerful visual shocks, fresh foods from nature, colours, and the colours of the foods that are preserved after the frying, without varying degrees of variation as direct pickles. The second is the diversity of the selection, the randomity, which can be the leftovers of your cooking, which are convenient and not wasted。
The shrimp pizza, which was used for acupunctures and peppers, was intended to be onions, but when it was cut out, it was filled with shrimp, which was especially good at mouths, and which was usually used for seafood or more water, I would fire the pie and prevent too much water from leaking in the roasting process, but this time the shrimp was fresh, pure, wild, scattered shrimp and shrimp had good quality, so I wouldn't have to start。
