Spring recipes

Brewery rice buns

VicentaLakin

They like to drink, especially rice powder, without ready formulas, they've been searching for themselves for a long time, adjusting their matchings, but the extent of the fermentation, the temperature, can affect the fermentation, and so far they don't have a very precise weight, only an approximate, based on experience and a sense of hand。

Garlic beans

VicentaLakin

Apple rose toast

VicentaLakin

Roses have always been my favorite, rose cookies, roses, roses, mango roses... and today an apple rose...

Spinach fried eggs

VicentaLakin

Spinach fried eggs, made simple, fast and nutritious, but the simple can't be more simple. That is, spinach contains sour acid that it is watered before cooking, which removes 80 per cent of the sour acid and makes it more nutritious; and a spoon of wine in the eggs, which not only helps them to poach but also makes the eggs looser. With these two things in hand, you can make this regular food more nutritious and healthy, and you can give the health of your family。

Green bean ice cream congee

VicentaLakin

Green beans can be swollen with venom, spleen, urine, and lily can warm the lungs and drink the porridge often, mitigating the discomfort caused by weather change。

Pretzels

VicentaLakin

The precipitine leaves, the smallest piece of the twig at the tip of the twig when the twig tree was just drawn in spring. Precipital fever. Painkillers cure cold. The green leaves contain the fresh, fresh, fragrance, both nutritious and delicious

Four seasons of potato stew

VicentaLakin

Four seasons of soybeans are full of meat, nutrients and tastes. The four season beans in the spring are more delicious and are used for the stew of potatoes, meat and mouths and the perfect combination of potatoes. I'll put some chili in. It's a super-dinner。

Pineapple

VicentaLakin

Pineapple, sweet, delicious

Garlic fried sausage

VicentaLakin

(b) Garlic, also known as garlic, which is the flower of garlic, which includes both the tubing and the total. The platinum is the sum of the top of the garlic plume and contains an underdeveloped bouquet. The garlic skin is rich in cellulose. It's one of the vegetables that people like to eat, which we call "the garlic" in Nanjing; it tastes the best with all kinds of meat, and it's a classic dish for us. It's delicious, too, with salted fragrances with spicy garlic, and a little hot sauce before the pot

Cool skin

VicentaLakin

It's summer. It's a good choice. I don't have any chili in my skin, so everyone can use the chili in it