Chinese banquet
VicentaLakin
1. Monkey mushrooms are a good food for high proteins, low fats, mineral-rich and vitamins; 2. monkey mushrooms contain unsaturated fatty acids that reduce the content of blood cholesterol and glycerine triesters, regulate blood resins, facilitate blood circulation and are ideal food for cardiovascular patients; 3. monkey mushrooms contain polyglucose, platinum and fat substances that inhibit the synthesis of genetic substances in cancer cells, thus preventing and treating digestive cancers and other malignant tumours; 4. monkey mushrooms contain multiple amino acids and abundant polyglucose bodies that can contribute to digestion, and have remarkable therapeutic effects on digestive diseases such as stomachitis, stomach cancer, oescarcin cancer, gastrophate ulcer, and 12-filiary ulcers; and 5. monkey mushrooms have a function to increase the immune capacity of the muscle to slow ageing。
VicentaLakin
Mid-Autumn Festival is the fattest time for crabs, and thought can always be pulled back to the mid-Autumn of childhood. When the moon was empty, the shadows swung and the family sat by the courtyard in the moonlight. Crabs drink a little wine and hum the song, the children take a sesame pie and mooncake with their mother's hand, take a good bite, chase each other for fun, the passing of years, and leave no stone unturned in the memory of the warm and luxurious conglomerate of the past, which, despite poor and difficult living conditions, was always able to make for us a very rich table of food and the smell of sesame in the house. Handmade mooncakes bring home a festive atmosphere, which is the smell of the mother the children most desire. It's time for me to cook for them. Crabs are Daddy's favorite, and I made them a very interesting handmade crab moon cake, and each crab is made with his own hands and hands. Although there's so many crab legs making up a little bit of trouble, it's worth thinking that Mom and Dad would be happy, tired and happy to see their daughters making them。
VicentaLakin
The classic practice of meat is probably red burning. It's good red meat that's fat and thin, and the more it smells, the less it gets. I used to make red roasted meat with an iron frying pan, and today I'm changing it into an electric meal, saving time, not looking, not water. The meat-skinted, multi-skinned pork, cut into a large swab, mixed it with a simple fabric, and put it directly into the table, using the meal slot. If you want some hard meat, you can put less water; if you want, you can put more. My mother had a bad tooth and her son was in the denture of his teeth, so we had a lot more red meat soup, not too much to define with stew and halogen, after all. It's delicious to have a family that likes to eat, especially when it's on rice
