Autumn recipes
VicentaLakin
Autumn winds, Autumn Chestnuts, fall is a time when Zhang Chestnuts are on the market. After the fall, not only did we paste the autumn, but we ate the crabs and the mooncakes, but what was missing? It didn't come back to me until I got the chestnuts from Huairou. Yes, it is. When I was a student, I went to the alley with my classmates, and I had to turn to the Autumn Chestnuts and buy a bag of sugar for the chestnuts. Not only can you eat, but you can cover your hands with warm babies, and you can eat half a day in your arms. Chestnut's so good, how can I have a sugar fried? Apart from sugar-cooked chestnuts, they are particularly suitable for food, soup, porridge, pastries, etc. They are more famous, such as chestnut pickles, chestnut chickens, chestnut red roast, chestnut cake, etc. As they say, “The pear of August, the pear of September, and the chimpanzee of October”, today we are making a chestnut, potatoes and ribs, which is particularly simple. Chestnuts absorb the crumb juice, the fragrance of the fragrance, and say it's better than the rib. The meat-eating kid said I'd have all the ribs and the chestnuts。
VicentaLakin
The autumn climate is dry, often feeling dry throats, and in addition to timely water recharge, there is a need for more fruit to feed. When it comes to fruit in the fall, Sydney should be the first choice. Sydney has larynx, lung cough, etc. There are two types of ice-cooked Sydney: a pear cut in a pot to boil pear water, and a whole pear nuclei that goes to the core and is scaffolded with ice sugar. We're doing the second thing today, making ice-cream Sydney with a whole Sydney. The approach is very simple, with Sydney washed away from the skin and added to the ice cream and potable water, which is slowly cooked from the fire. When the ice sugar melts into it, Sydney will be clenched from the softer to the cold, and its pulmonary warmth and coughing will be made。
