hot dishes
VicentaLakin
Chicken-leg rice with a sauce, extra charred, with carrots and broccoli. In autumn, when you're eating meat, you pick chicken and you're nutritious. It's very simple, but it's just a pack of sauce, fresh chicken, sweet juice, a bite, full of happiness! Chicken-legged rice. My kids like to eat it. At least once a week. The key to a good chicken leg is the chicken leg sauce, the choice of yellow shawl sauce, and white can be a chef. Chicken fire is purified to a microcosm, boiled in sauce for three minutes, and chicken legs are filled with fragrances, more than 20 fragrances, which make people spit. There are three techniques for a chicken-legged meal, the first being that the ratio of juice to chicken gold is 1:10.50 grams, which applies to 500 grams of chicken. Second: chicken legs go to bones, bone-defeating chicken legs, easier to taste. When the chicken's legs are fried, the chicken's skin is down and it's fried to a little yellow. And the fragrance of the skin, and the fragrance of the flesh, and the fragrance of the flesh. And the third: When it is poured into the sauce, make a small fire, and boil it slowly, and dry it。
VicentaLakin
IN THE BLINK OF AN EYE, THE AUTUMN IS HALFWAY THROUGH, BUT IT IS STILL HOT, AND THE DIET CONTINUES TO BE BASED ON SIMPLE SAVINGS. TODAY, THIS BUDDHA'S HAND IS FRIED WITH SCABS AND FIVE MINUTES OF SCRUMPTIOUS Q-BALL. THE TASTE OF FRESH MACKEREL IS SOFTER AND MORE RESILIENT THAN THAT OF A BUBBLER, WHICH NEEDS TO BE FROZEN AND PRESERVED; THE BUDDHA'S HANDMEASURE IS A MELON WHOSE APPEARANCE LOOKS LIKE A BUDDHA'S HAND, WHICH IS WELL KNOWN FOR ITS APPEARANCE, WHICH IS SOFT, HAS LITTLE SEED, HAS BEEN COOKED TOGETHER WITH SKIN, AND HAS ITS OWN SWEETNESS。
