Japanese cuisine

Scratch

VicentaLakin

Swordfish are fatter, fish like to make them by frying or roasting, with a small fire, and they're fried to gold and yellow, and they pull out the fat of the fish's body and melt it back into the fish's meat, and then they pour it back into the lemon juice... ..a bite down, thumping, not greasy at all, and then they feel smooth, fresh and delicious。

Tea bowl steamed eggs

VicentaLakin

{\bord0\shad0\alphaH3D}It's like four cups

Egg bun

VicentaLakin

The Crown Prince can't forget the egg-packed rice. He makes an egg-packed meal with ketchup on it, even if he's happy

Sushi

VicentaLakin

It's a new year, and it's like a year old, looking up at the sky, thinking about the lovely bear, hoping that we can still have the same joy and purity as our children. Sad, made little bear sushi, turned out to be different, and then took a picture and showed it to him, and said, "It's like, it's not like a bear, it's like a doll, um, sunflower doll, ha, it's just like a bear." Well, it's not like a bear。

Burn the squid

VicentaLakin

Ginger

VicentaLakin

Every time I went back to the sushi shop, I was curious about the grilled gun in the master's hand. - It's very simple to buy it home today. It's a little warmer to bake the outside tape. The key is to lock the water to the limit. The price of Hokkaido is expensive, but the meat is so fresh, it's best to eat half-baked without salt. I usually cook it in a flat pan, but it always comes out of the water, and it's a bit of water, and it's the reason why someone's grilled it。

Burn pork chops

VicentaLakin

Guangdong

VicentaLakin

The winter in Shanghai is cold, the market for convenience sells "Kwantung Cook", and in a big electric cooker, the "cool" is hot and the balls are boiled

Copper turn

VicentaLakin

i don't know when the copper turn started to pop in china, remembering that i had my first meal in high school. why is it so handsome and not much "test"? there's a lot of ways to turn copper, and this is a good-looking one. although a little trouble, it is also the passing of protein that makes it softer. it would also be possible if you could save the proteins and transfer them directly to paste. we don't need ovens to make a copper turnoff, and the food is available in every fridge. it's not as bad as the first time dad ate it: "you made that sweet pancakes. sweet pancakes. yeah

It's great luck

VicentaLakin

The skin of Dafu is similar to the skin of the ash, made out of rice, which is covered with white powder to avoid sticky hands, full of red bean pies, which tend to be in the same or even greater amount of pie, making the outer circle of Dafu so full. Dafu is said to have been called "Big Cake" because of its appearance, and its blessed tune has been renamed "Daifu". Dafu's internal taste has changed, and the most popular is Strawberry Dafu, which is wrapped in red beans and strawberries, and this time with red beans and golden fruit, which is very good and very popular。