Shandong cuisine
VicentaLakin
A few days ago, my mother-in-law's neighbours went out to fish and caught dozens of black fish, which we call a local mackerel, hard bones, white meat, tight and beautiful fish, which my little friend likes. When I packed the fish, I was accidentally scratched by its fins, bleeding and washed with water, and I continued to fight it, to be honest, it really hurt. This time, I used soy sauce, unlike in the past, I didn't use sweet noodle, but soy sauce. This sauce, more salty than sweet sauce, with rice and tacos, is delicious。
VicentaLakin
"Dad, did Uncle Lu send you any more dolphins?" "Yes, not much. Take it all if you like." "Hey, I'll take less, or I'll do it here at noon!" "Okay, bring the rest home!" I'm not the only one who said she was half a thief, and I went to my mother's house to eat and I couldn't even dig up the good things from her family. With a greasy ass, with a dried fish with garlic, with a red-oiled garlic paste, a fragrance of black sesame, a pomegranate of my father's own, half a cup, a drunk eye...
VicentaLakin
Onion meat is a more classic traditional dish. Rufus has a unique taste and a distinct personality, and its taste and skill flow from north to south, especially in the north. The taste of veggies is based on a wide variety of materials, choice, fine work, well-coordinated work, work in the fire, and comprehensive cooking. In particular, they blow, fry, burn, blow, slip, steam, grind, paste, smell of salt, fragrance, fragrance, tenderness, soup quality, self-contained and adaptable. In its long-term development, Rufus has accumulated a whole range of cooking techniques, the most popular being. Rue's “explosive” methods can be divided into oil, soup, onions, sauce and fire. Since “blowing” vegetables need to be produced quickly, one of the best cooking techniques to protect food nutrients, in particular cooking, must be hot and hot, running, gas and instantaneous. We've got a lot of greasy sauce, a lot of hors d'oeuvre, a lot of light。
VicentaLakin
This Suu Qi likes Mariko, like my little friend did it to him in 1st and 2nd grade, and that super vegan tofu super-love. But I haven't done it in years, and the guy forgot. And suddenly it came to me at my mother-in-law's birthday party, when he saw the four-happiness meatballs on the table, and his son said, "Ma, how long has it been since you've given me so much joy?" Yeah, how long has it been, like, three or four years, and these three or four years, you know, I've been a little girl in high school. So, this weekend, after a thunderstorm is not raining, I'm all alone in a steaming kitchen, and I'm all right, I'm all right, I'm all right, I'm all right, I'm all right, I'm all right
VicentaLakin
Yesterday, without bringing food, he went to the nearby restaurant to buy two large food buns, one for two dollars, one for radish and one for eggplant, and after eating two buns it felt very worthless, and felt like he was back in the old society, there was no meat in the bun, there was no oil. The only thing I get is my desire to pack. Think of the day when I didn't have any buns, the kid ate them like me, sent my son home this morning to buy 10 bucks of bouquets, 2 bucks of tofu, and the radish was ready, and once I got home, the hair was out last night, the face was fermented on the heating table, and the two pieces of the pumpkins were fermented on the side, and then he tried to make a bun, and it turned out to be a two-coloured bag, the first one of his own, and it was felt like he'd like it, steamed two pots, the second one came out at 11.30, and his son was ready to go to school in the next 10 minutes。
VicentaLakin
It has been hot recently, and despite the warm invitations from parents on both sides of the weekend, we have chosen to stay home. One is the fear of getting too hot on the road, the fear of the parents sweating in a steamed kitchen, and the fear of the parents making a lot of food because we're going to groceries, and, finally, the fact that the leftovers have to be put in the fridge, and they're going to have to disappear. This gravy piece was repeatedly invited by my mother, and I made it. By the time he went, Dad had cut the slices, prepared to make me a ridge, I made it slightly improved, cut the cleaver and poured the juice. To be honest, I really like the table that took the photo, and hey, it's quite a good price, not for Dad, but for his old friend, who's just recently starting, because the house is too crowded for us。
