Potato pork bun A one-time fermentation is used to make taro pork buns, which are simple to operate, save time, soft and loose skins, with fresh and fragrance, nutritious and delicious。
Potato heads The taro of this time is the best. It's soft. It's a typical farm food. When I was a kid, my grandmother used to cook for me. A little vegetable oil, a little onion with a pepper. Salt pepper noodles can be delicious. Very simple. I fixed it up with a dry shrimp peel. Especially delicious。
Two meters of taco His father came home for dinner and he made him porridge. I don't like porridge, so I put more water. I drink porridge。
And when the water's boiled, it's shrimp The cuisine is a special dish of the river, representing the essence of the spicy perfume. The way different foods are cooked is not the same as the formulation. Today we take fresh shrimp, with vegetables for the season. There's taro. Peas tip and cabbage. We're going to cook this dish with the bottom of the butter pan. Spicy, spicy。
Naughty peppers, taro We call them tacos, or tacos. The locals barely ate the taro, but I liked its puffy taste. But when it's steamed, a little hot oil is good, but I'm afraid of fat, there's no running oil, and people who aren't afraid of fat can finally get some steamed fish oil, hot oil, better。
