Chinese banquet
VicentaLakin
The spring of recovery has returned to the earth, and every day friends in the circle travel in the sun, and see the great mountains of the motherland, the beautiful mountains of the east, the north, the east, and the east, and the north, and my heart, and I want a holiday in the place I have long awaited. Let's go with our families to the spring, bring food and enjoy ourselves. It is true that there are only a few bread cakes, and all kinds of salty snacks are more refreshing, especially for children, when they are exhausted, a few snacks can eliminate their whole body fatigue and make them happy. Toothpicks are easy to eat, but they're also free food, they're easy to eat, they're delicious, they're not worse than lamb. I like pork more than lamb, and they don't taste like goats. It's a good food to be recommended to have a good toothpick in the box for two or three days, with no skin and still taste。
VicentaLakin
When it comes to red meat, it is natural that no one forgets the man who pushed the red meat industry to its peak, Sudong Hill. It was thanks to his efforts that red meat was able to travel from the pots of civilians to the table of the poets. The history of red meat is hard to tell when and where it originated, but thanks to Mr. Dongbo ' s tireless efforts, it is only after Mr. Tohpo ' s formal introduction to the historical stage that red meat is a classic Chinese dish with a strong mouth and a soft and sweet taste for all. At the same time, red roasted meat is also rich in adhesive protein, which is a good dish for skin elasticity. If you want to make a real red meat, you have to choose the meat with the heart, you have to use it with five flowers and rib meat, you have to put sugar on the side, you have to put a pound or two of it on the side, and you have to be careful that water is enough, and you cannot add water halfway. The casserole must be made of casserole, and it may now be convenient for everyone, some of them high pressure, some of them directly. Mr. Su Dongpo, the curator of red meat, knows the way to cook the red meat “slowly, without water, and when the fire rises, it is beautifully”, so we suggest using a casserole, which slows down so that we can slowly make a sweet, fat taste。
VicentaLakin
There are a number of ways to make red meat, and I use it not only to make it hot, but also to make it hot, and sour and sour, so I keep it, and I add a couple of bubbled mountains, which can help rot, and decompress it, and I say, "The radish beef tea, the pork fire and the mountains." There must be a good match. And I threw some pre-cooked eggs in there, and they smelled good in a pot of meat, and the kids loved it, and we put some boiled eggs in it. After the photo was taken, there was a drop of saliva, the meat was sour, fat, fat, thin, the tastes were super good, not to mention the mushrooms, sweets, delicious food。
