Chinese cuisine
VicentaLakin
The weather after the ambush is getting hotter, with no appetite for food all day, and the old Beijing cheese today, which is not as good as it is in the family version, tastes good, and eating in this hot summer is definitely a good option, not only simple, but also thirsty, and for me it's a little more addictive. Don't look at the amount of pure milk in it as more than rice wine, but only when it tastes like strong rice wine, it doesn't smell like too much milk, which is the most appropriate drink for two people in the family who don't like milk. So it's best for those who can't stand the milk and can't eat too much ice, if they haven't tried。
VicentaLakin
Look at how much the fish family likes chicken claws, soup, halogenated water, frying, and scabs are almost everywhere, and today the fish share with you a chicken foot that the fish family likes very much - pepperfruit claws, which really taste good, especially now, the more the weather tastes, not only the fish family likes, but even shared neighbors. Loved it, not just because it tasted good, but also because it had beauty, and almost everyone knew that chicken claws contained rich calcium and glued protein, and that eating more of them softened their veins for all those who loved beauty and wanted calcium. And do it yourself, clean and secure. It's very simple, and it doesn't need any molds, and it's just gonna have to find a sealed box, pour in the treated soup, put in chicken claws, immerse one night, and then eat beautifully the next day...
VicentaLakin
It's not so hard to do it at home: first, to handle the red potato powder, to make it smooth, not sticky; second, to have a spicy, secret pepper oil; third, to make the bottom of the soup; fourth, to prepare the ingredients, the dishes; and, finally, the sour spicy, to adjust it to your own tastes — that's all ready, three minutes, a bowl of sour, a bowl of sour spicy, an addictive sour powder
VicentaLakin
And if I asked, "Have you ever tanned a prune?" And maybe a lot of people have seen it too. And if I asked, "Did you hit the weed when you were a kid?" I wonder if anyone would answer "Yes." I was born in the countryside, and when I was little I experienced it. Previously, in rural areas, plum foods used to be made in the past, which could be a traditional pasturage, which became routine when people were living better and better. Now there are many practices of plumbing, and in the ones I have seen, rural practices are the easiest, and in my memory they taste the best. Maybe it's because the meat smells so good in the countryside, and maybe it's because the tan is so sweet. This time, I brought some cuisine, which my father made from the snow, and when I came home, I made a cuisine to latched meat, which was still the simplest thing for Mom, without honey, without pig skins and without too much sauce。
