Japanese cuisine

Burn chicken legs

VicentaLakin

I used to make chicken legs for children, either red burning or halogen, and today I'm eating a different way to cook chicken legs。

Tuna rice

VicentaLakin

It's a simple and delicious meal, and everyone's kids like it. It's not just delicious, but it's mundane, and it's not like it's good to be out of one formulation。

Curry shrimp

VicentaLakin

curry is all kinds of love and rice is so delicious。

Spicy salmon

VicentaLakin

The salmon spicy root is an appetizer

The salmon stabbing

VicentaLakin

THE NUTRITIONAL VALUE OF SALMON IS HIGH, AND THE FREQUENT CONSUMPTION OF SALMON CAN EFFECTIVELY REDUCE CHOLESTEROL. SALMON FISH CONTAIN ABUNDANT UNSATURATED FATTY ACID, WHICH CAN EFFECTIVELY REDUCE BLOOD CHOLESTEROL AND BLOOD RESIN, AMONG WHICH THREE FATTY ACIDS ARE ESSENTIAL TO THE BRAIN, THE RETINA AND THE NERVOUS SYSTEM, WITH MULTIPLE EFFECTS SUCH AS ENHANCING BRAIN FUNCTION, PREVENTING LOSS OF SIGHT AND COMBATING ALZHEIMER'S

Baking the swordfish

VicentaLakin

Tinker Bell roll

VicentaLakin

Colour rice group

VicentaLakin

The organic rice that followed Mr. Kong's team was so good. I always thought the rice was good in the Northeast, and after tasted it, we found the rice in our home town was the first one! But the rice is expensive, it's expensive, and it's more suitable for pregnant women. At home on weekends, thinking about making some rice from this rice, using pumpkin juice, green juice and rice that's evaporated, but it's a little soft in the water

Pickle beef oatmeal

VicentaLakin

♪ Burn the sea ♪

VicentaLakin

Burning, famous Japanese cooking and cooking methods. It usually refers to a large amount of soy sauce, sugar, garlic, ginger and wine (or odor) painted on the outer layer during the barbecue. After reaching Europe and the United States, the cooking method has been improved and tasted less, while meat from mainland China, Hong Kong, China, Taiwan and South Korea is more expensive. The light juice used may be called kebab sauce or kebab sauce. Today, this dish is either unscathed or unscathed. It's a fortress。