Thai food
VicentaLakin
POWDERING IS A STAPLE FOOD THAT THE SMALL MM OF THE FAMILY LIKES TO EAT, SO THERE IS A REGULAR SUPPLY OF PASTA TO MAKE IT EASIER FOR THEM TO NEED IT FROM TIME TO TIME. THE COOKING OF PASTA IS NOT REALLY COMPLICATED, BUT IT'S THE FIRE THAT MAKES IT. IN GENERAL, POWDER PACKS OR BAGS ARE MARKED WITH TIME FOR COOKING, AND IF NOT SPECIAL NEEDS, COOKING IS DONE WELL BY THE TIME INDICATED. AND WHEN YOU COOK PASTA, YOU HAVE TO ADD A PROPER AMOUNT OF SALT TO THE WATER, SO THAT THE POWDER THAT'S BEING COOKED CAN TASTE A LITTLE BIT, AND THEN IT'LL WORK. WHAT WE'RE DOING TODAY IS FRESH SHRIMP PASTA, WHICH IS MEDITERRANEAN AND VERY SIMPLE. THE INGREDIENTS ARE ONIONS AND SEAGULLS, WHICH USE IMPORTED ROAL SAUCE, AND DRY COW-TO-LEAVED LEAVES, WHICH ARE FRAGRANCE, FULL OF MOUTH AND DELICIOUS。
VicentaLakin
The variety of eggplants is very common in the various sects, and there are many varieties of eggplants, white, green and purple, with different varieties in different shapes, long stripes, elliptical, round, pear, and different ways of cooking. I've got eggplants that are big, big, hard-skinned, that's a good eggplant box, with delicious sausages and meat。
VicentaLakin
The shrimp can't give it a nationality, with red curry from Thailand, with the most sweet, spicy Korean sauce, with ketchup, with a little spicy acid, and sweet, of course, with silk curry, an absolute rice killer, with a nice little wine. With fresh shrimp produced locally, we don't even have to pick out the shrimp line, which is our own local beach charm。
