Cantonese cuisine

Milk protein

Milk protein

VicentaLakin

Actually, this time it's inspired by "tweed milk." I've been trying to make double-skinned milk, but I still don't understand why they have to make a layer of skin first, and what's the point of that? Two layers of cream, you can tell when you eat? Or did you just do it again, and then you got a different taste? Because of the continuing confusion and lack of access to the desired explanation on the Internet, this exercise was based on the idea of double-skinned milk, but not on the skin. But there's still something going on in the pot, and you forget to keep the film on your face. Outcome. There's a lot of spills in the bowl, but there's nothing wrong with the big bowl. Take your picture and eat it. It's so delicate
Red bean and pumpkin pie

Red bean and pumpkin pie

VicentaLakin

For pumpkins, not only is it relatively cheap, but it is also rich in vitamins and calcium and phosphorus, which are good at digestive consumption. They contain fruit glue that protects the gastrointestinal mucous membranes from the irritation of rough foods. The pumpkins also contribute to courage, strengthen gastrointestinal creeping and help digest foods. Pumpkin's colour is more visible, and other foods can produce a variety of beautiful foods, such as pumpkin rolls, pumpkin soup round, pumpkin buns, pumpkin cake, pumpkin pie, etc. Today, we make a pumpkin with a red bean and a pumpkin cake, and it's very beautiful, and it's still fresh when it's fried, and it's very sweet and soft, and it's very delicious for our husbands and children。
Fork

Fork

VicentaLakin

“Forkburn” has evolved from “plugging”. The inflammation is the insertion of the pig ' s rib into the whole belly of the roasted pig, which is made from the barbecue. Because the best place for a roasted whole pig is the spinal meat. But one pig, with only two ridges, is hard to meet the needs of the feeding family. So people think about burning. But it's only a few, and a little more can't burn. Later, several miles of spinal meat were set together fork in order to burn, and the name of the long and long burning was replaced by the name of the fork. It's so red, so sweet, so delicious! Let's get this thing moving
Orange grunt

Orange grunt

VicentaLakin

Sour meat, also known as sweet acid or cougar, is a Chinese cuisine made of sweet sour juice and pork. This dish is one of the most familiar Chinese foods in Europe and America, and one of my favorites. There are two legends about the name of grunt meat. The first legend is that the food is famous because it is cooked with sweet acid juice and it smells so good when it comes to it, that it can't help but swallow "slurpy" water. The second legend is that the dish has a long history, so it's called "old meat" and then the tune turns into "gold meat." I love grunts. They're sour and sweet. I made pineapple grunt, apple grunt. Today we make an orange ration, make an orange curry. Tastes sour, sour sauce, it's an appetizer。
Pelican tofu

Pelican tofu

VicentaLakin

Shaw was always looking forward to spring in a single winter. Spring is one of the most beautiful seasons of the year, and it is also a canvas of life colours, new green, green, green, green, green, green with eyes, soft in our eyes. And a little red, a little yellow, a little pink, a little purple, surprises us in the eyes. Our table should be slowly coloured, and each food contains its own specific plant nutrients, but if we speak too much about plant nutrients, many things need not remember their names and characteristics, but rather spend more effort on the color of our daily diet, because plant nutrients from different health functions usually appear on different colours of fruit and vegetables, and if we eat enough “five colour vegetables” every day, we can absorb a wide variety of plant nutrients. Today, we have tofu, tofu, fungus and peppers for a spring festival, and we have to use pelican oil for the fresh, and the cooking is eye-bearing and nutritious。