♪ The oil ♪

Zhejiang is a traditional Zhejiang dish. And it is made of fresh springs which come out of the earth before and after it, of heavy oil, and of heavy sugar, and bright in colour, fresh in the mouth, salt and sweet in sweetness, and never tire of eating。

Scramble fish

Speaking of kitchen casseroles, I think it's necessary to have a good one without a frying pan. Because there's a lot of food that doesn't stick, and the success rate is just as high, like fish frying, and a good one that doesn't stick, and even a little culinary can fry a fish that doesn't lose its skin. And there's some food that's easy to stick, like this fish piece that I made today, which is so healthy with no sticky fry, that you can keep the shape of the fish, and you don't make them into fish. It is also self-evident that the advantage of a non-compulsive pot is to keep its shape intact and unfailing, so that it can easily and easily defunct well-fried cookers. Why do you say pots, 'cause my old non-stick pots can't use them? It's really good to use it. It's good to be tested with all kinds of tests. It's a good quality. It's an experience log

Zenium

It is a traditional Shanghai specialty, made mainly of salted meat, blue fish and scabs, mushrooms, with bad oil used in the sauce, and the fragrance of the soup, very fresh。

It's a pickle

I went to the seafood market today to see an elephant for a special price of $48. I never made it myself, so I decided to buy one and try it at home! It's stupid to go home and clean up. It's got half the inside of it. Last piece of good meat is a little bit. It's usually a sting or a porridge. I think it's too small, so I've decided to fire it with pickles

Chun-chul Weenie

Spring spring is a puddle of puddles, with its fat, white and fresh meat, and its delicious and delicious mouths referred to as the "pretty" and the "spring of mountains" with a healthy and delicious home dish, using simple foods such as green, natural mountain springs and wide sausages。

It's hot

The other day my mother-in-law brought us a second spring from home, and it was a long time ago, so I thought about making it tasteful

Porridge chicken

Yunnan special food. In Yunnan's restaurant, there's usually nothing to make of the soup, but a little more mackerel. It's delicious, but it doesn't feel like it can be done. So I bought a real Yunnan pot and made it at home. In the spring season, the gravy is the perfect match for soup, with a good green, natural runaway chicken, a fertilized soup that is bright and tastes much better than that made。

Oil

The spring must not miss a greasy grub. It's a popular Chinese dish in the Gangnam region, and it's a little more cooking oil because it's only fresh when it's oiled, and it's made in a way that makes it easy to color, and it tastes so sweet。

♪ Haru ♪

It's always good to eat, but it's always the meat, it's always so greasy, and it's so good to have dinner at the teahouse with a friend. I'm also trying to fry celery with silk today, but it doesn't taste much if you don't have meat, so I'm just gonna have to do it with three。

Sanctuary quail eggs

He's going on a spring trip, he's going to negotiate a part of the food store, and I'm going to make him a quail egg, and he's going to clap his hands. This tri-cheved quail egg has evolved from a four-cheese roasted egg, also known as the "four-sweet roasted stork", which is a traditional dish made of four different flavors (crunch, yellow cabbage, wood, mushrooms), and my quail egg has been swirled, and my ear, and the mushrooms have been made into three-cheved quiver eggs. It's the sweet, salty, sweet, spicy, spicy, red peppers, and it's the best thing to do. My son came back from the spring trip and reported that he had eaten a lot, that your mother was very good at her work, that my heart was so good, that my son and my next mother were supposed to give you more food。