Vegetable rolls

I'll get up for breakfast at 5:20 a day in high school, and I'll try it no matter how complicated the steps are, and one of them is easier because the skin is so thin that the child likes it。

Emerald Vegetable Rolls

It's time for the season's vegetables to release the energy they hold in the cold so that the winter should be careful not to eat cold food and eat warm and heavy food, while the snow is warm and warm, and the cold is weathered

Bean sprouts

Tomato veggie soup

The weather in Beijing has been getting colder lately, and the winter in Beijing is really getting a little chilly, especially when people like me who are super cold think it's a nightmare every winter, eat something to make up for it, grow a few pounds of meat, and get a little chilly, but it's a bad mood. So warm soup that warms up quickly is essential for me in winter. Today, sharing this tomato and vegetable soup is my most recent love, all of which is low fat and healthy, tastes sour and sweet, but it's not from the sauce, but from the tomatoes. It's very rare to have a natural taste, with very few ingredients, almost preserving the original taste of the food, adding a little pepper powder, making the taste a little spicy, a hot bowl really sweaty, warm, winter's best。

Red roast radish

Shanghai Fried

this month's trip to nanjing, where special forces travel, spend most of their time commuting between attractions, is much easier to eat than even nanjing's most famous duck blood fan soup. it's good that there's not a lot of rooms near the hotel, but it's a tunnel. after saline ducks and nanjing ducks have stabilized, a shanghai little fry is impressive. since he had gone to shanghai more than a dozen times than he had heard, the food mix was slightly adjusted and placed in the name of “** fried” throughout the country. simple, light, common, but full of anger。

Pot meat

Carrot dry

Pig-greasy dumplings

When we were kids, the oil was planned, and our house was often short of oil. Mom's gonna buy some pigboard oil, or some fat meat, and Dad's gonna make pork oil. The slag became our snacks, and it was so thin and fragrance, and it was so great for us when we were kids. We're not short of oil, we miss the smell of childhood, but we can't eat any more of that oil. Throw it away. I've been through years of material deprivation, and it's too wasteful. Add a little material to make dumplings, enjoying both delicious and psychological comfort。

Five-colour broth soup