Spring recipes

Garlic pasta stew

Garlic pasta stew

VicentaLakin

I don't eat stewed eggs, I don't want to taste them, I'm gonna cook them sometimes when I have a baby for his nutrition, I'm gonna eat them twice when I'm a mother who's afraid of wasting it... Why don't you like it? Remember there's always something in life you don't want to eat. It's kind of an egg stew for me. When I was little, my mother was sick, and I was sick, and I said, "Eat something nutritionally and digestively," and she said, "Each time I said, "I don't want to eat," and I ate it. Think about how we've been acting so badly since we were little kids, we've been eating a little bit lately, thinking we've been making an egg out of him, suffocating it in his eggs for two minutes with garlic meat and making it taste different。
Pork omelet

Pork omelet

VicentaLakin

It's the usual food for our people. Both North and South have different practices, different materials and different methods of packaging. That's the way it is. Let's share my business here. The pasta is a little hard. In the case of pasta, it is recommended that water be between 45 and 50 per cent of flour. Noodles have a certain hardness, and it does not take too much effort; if such a machine is used to press, it is not advisable to recommend excessive quantities of water between 40 and 45 per cent. Because the machine is more powerful, and in the process of pressure, the face is softer. There's a white powder outside of the skin that we bought. It's not just flour, it's starch. It's a bit of a damp, visceral. The skin that was bought would not be attached for two days because of the starch. So we can do this at home when we're doing pellets。