northeast dish
VicentaLakin
Tastes sweet. It's a beet. This dish, if it's in a restaurant, is a dish that tests cook's fire control. The so-called "grass" is to put the food in as soon as the syrup is thick, evening the food with the syrup; it pulls out a lot of it, so it's called "grass." At home, of course, this dish is made with a non-cudful pot, and you know that sugar is the easiest to stick; once it is paste, it's not gonna work. In addition to not sticky pots, fire control is important. There's no need to worry about messing up the dishes with a non-club pot, whether it's fried, fried, slurry, and it's pretty good to sell; My meat skin likes to be covered in powder, so it tastes soft。
VicentaLakin
After mid-autumn, the weather is getting colder, winter's footsteps are getting closer, and the smell of winter in the kitchen is coming up. A pot of oxen radish, aromatic fragrance, a bite down, and a odour of odour in venom, a perfect combination of fresh and sweet radiant radish, a complex fragrance filled with a whole mouth, a warmth felt throughout the body, and a deeper taste of the home at the moment, when only one bowl of rice or a bowl of noodles was needed. With a bowl of oxen radish, crying out for satisfaction
VicentaLakin
In the north-east of my hometown, from primary school to university, there are always lots of snacks and daily salivas, because we cannot eat too much and go home to be said to be unsanitary, and there are, like, dried tofu and onions now every year, fried or fried, or baked with sauce, which is called a fragrance called "dry tofu" and tofu, which we call dry tofu and a place that is particularly thin. The smell of home。
