Pickles and eggs VicentaLakin I've been living in Shandong for almost 10 years, and I've always liked the cuisine eggs here, because every time I buy a large bundle of cuisine, I can't finish it, and the next day it rots, so when I have the cabbage left, and I don't want to eat it alone, I try to change the recipe. It doesn't matter。
We'll follow San Francisco VicentaLakin I'm learning a new dish from the chef at the little girl's restaurant today
Blow mushrooms VicentaLakin this mushroom was supposed to burn, but it's useless because it's too much. i just recently got a crumbed recipe, itchy, and i just blew it up, and it's all right. the key to the crumbs is sodium, added to it, which will remain strong and will not collapse. this pastry is nice too. i used to make a recipe for a golden mushroom, which is different from today's, but it's good that interested young people can go through my home page or microbrows。
