Japanese cuisine

Puffed eel rice

Puffed eel rice

VicentaLakin

Eels, another classic food of importance in Japanese cooking. Out of a preference for the dailies, Uncle Bo is particularly fond of the sweetness of the porridge, the sweetness of the porcelain eel, the taste of the hot rice, the taste of the area that touches the sauce, and the power of the meal. Plumbing, which means cutting fish out of the crumbs and dressing them with sweet and spicy sauce, which is mainly made of soy sauce. The steps taken to treat eel are cumbersome and the calibration is more uncertain. It's a good thing I can't find a vacuum-packed and sold eel in a supermarket freezer right now, enough to save my heart
The luenc rice group

The luenc rice group

VicentaLakin

The chrysanthemum rice group, delicious and good. The chrysanthemum is nutritionally rich, especially in vitamin C, vitamin E, vitamin B, and rich plume and cellulose. 1. Purple kale can provide the human body with a certain number of critical antioxidants: Vitamin E and Vitamin A precursors (beta-carrots), which are resistant to oxidation, protect the body from free radical damage and contribute to cell renewal. 2. Purple kale contains a rich sulphur element whose main effect is insecticidal, which has some therapeutic effect on a variety of skin achings and diseases, such as rashes, so that frequent consumption of such vegetables is useful for maintaining skin health. 3. Large amounts of cellulose contained in violet glycol enhance gastrointestinal functions, promote intestinal creeping and reduce cholesterol levels. 4. The iron elements in it can increase the oxygen content in the blood and contribute to the burning of fats in the air, thus contributing significantly to the loss of weight。