Cantonese cuisine
VicentaLakin
There were fresh silver almonds in the fridge, which was frozen last year until now. Sometimes in soup, sometimes with vegetables. Frequent consumption of white fruit can breed anti-age effects such as longevity. Today's dessert was supposed to be almond tofu, but there's only one bag of cheese pudding. I think so. Should I just call it almond tofu? Or should I call it almond pudding? Silver almonds, this place is called almonds, but they're two kinds of food. Whatever it is, it's done. The finished chart was taken out of the freezer for an hour and a half in the afternoon and took a picture of it, which was taken after dinner, and the squared out of the glass lunch box. Photo taken, so the color is different because of the light. Tastes sweet to me. Some colleagues think it's good, some say it's dark food, but it's a silver almond。
VicentaLakin
The previous few days were marked by a series of high temperatures, and there was no place to hide. At 4 a.m. on 8 a.m., there was an “Autumn” vigil, known as “Autumn in the face, cold in the cold, and a hot fall in the night. "Autumn's cold wind comes," with the typhoon, and it's really a warm summer. Lianqiu, with its popular “Autumn Autumn” customs, has endured a long and inflammable summer, with the autumn wind, and with its appetite, people have to eat delicious foods, stews, fish roasting, chicken roasting, etc., which complement their bodies with the necessary nutrients such as fats, proteins and a variety of trace elements, as well as enhance their muscle resistance, compensates for the loss of summer, “with meat”, and eats stew both as a cure and as a health and sustenance. Today, it's a double break, and I'm here to make a little fun of it。
VicentaLakin
Shrimp is delicious and nutritious, in which calcium is the crown of all flora and fauna, especially for the elderly and children. It also contains trace elemental selenium, which prevents cancer. It says: “Shrimps are green, salty, white, thick and thick in the brooks, thin in the marshes of the lake basin, full of flesh, fresh and delicious, and white in the sea. The saline shrimp approach is simple, the taste is salty, the practice should be cooking, but it does not require much water, depending on its taste habits. We like the original, so the sauce is only salt and pepper, so it's easier to make, but the final product, whether it's for food or for hospitality, is worth it。
