Thai food
VicentaLakin
“To make more special claws, there must be a different path, a different taste. Think about the heat, too. As for taste, it's suitable to use Thai sour spicy, sour, sweet, spicy, mixed, i.e. good, not so exciting. Now that you've decided, let's get moving. The lack of the necessary Thai spices, the limited conditions, and the practice are not so serious, but the finished product — the “Thai Sour Pocket” — the chicken claws are so thin, the sour spicy taste is so good that they taste so good that they are good.”
VicentaLakin
Thailand's taste of cooking is mainly represented by acid, spicy, sweetness, because Thailand is a country in South-East Asia, with hot climates, abundant rainfall and abundant sunlight, where green vegetables, seafood, and fruits are extremely abundant, and where Thailand's lemons are Thailand's special type of fruit that can be used for lemonade drinks, beer perfumes, and, above all, for Thai cooking. Thais squeeze lemon juice in almost every dish, so that each dish is sourly fragranced, and sour on the surface of the fish, not only as well as fresher fish. And every time I go to a Thai restaurant with a friend, I'll order a plate of Thai lemons, and when he last went with a friend, he even fed the whole bowl of fish soup, admittedly a delicious fish with sour lemons, which make you sour and sour that you can eat it, so I'll teach you to make Thai lemons today。
