Homemade ingredients
VicentaLakin
When you have a kid, you'll have to steam him with some soup and soup every day. And scrawny meat is one of them, but every time it's scrawny, it gives me a lot of headaches, and if you eat it directly, it's so thick, you cook it with the others and nobody wants to eat it. Put it down, it doesn't matter, because most of the nutrients are still in the meat and sometimes boil the sauce for the calf, but it's been a long time, and his mouth is so good that it's cooked repeatedly, so they don't eat. Last time I went back, Grandpa Valley made some pines, and when I got back, we used up our pine bread and cake. So I thought about where the slag goes today, making pine. We all know that the meat pines sold in the market are comparable to homemade, either in meat or in fabric。
VicentaLakin
what we're talking about today is the matter of making “meat”, which seems to be a small matter for the people. earlier, the “punto zongchuan noodles” rose by 20 per cent per year, inadvertently rising from 1.5 to 3.5. noodles are the same, people are the same, people are the same, people are the same price. i've had a long time since i've had an opinion on the earlier "pretty zongcheon noodles" and, in the end, the question of early hygiene. those things, you know. if you're determined not to eat out earlier, you'll have to make some meat sauce for breakfast. mr. kong said, “be gentle and new”, so that it would be a good student. yes, the same is true of cooking, and if you always set a pattern for cooking, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, meat sauce has been made many times, each time the squares are different, and the natural tastes are different. a better meat sauce can eat more noodles, and a bad taste can only be considered as a “food”. today's mushroom sauce should be fresh for all those who have eaten bubble noodles that smell like mushroom noodles that they miss long after eating. this time, the mushroom sauce, in order to highlight the lubricated taste, i put pig skins in the sauce, then cut the bouquets into a platinum porridge, and then put them in the shroom and pig-pimp for 90 minutes. in order to highlight the fragrance of mushrooms and broccoli, do not spare a lot of spices or spices. that's how the end-of-the-meat sauce makes the mushrooms thick and smooth。
VicentaLakin
I'm such a filial kid. I got up early to make a pumpkin. I made a lot. And then, because it was so delicious, I couldn't bear to eat it, and left half of it for my sleeping old king. As soon as I got home from work, Wang came and asked me how the pumpkins tasted. It's not good to have breakfast, but it's very simple, but it's really delicious, salty, salty, sweet, mixed, delicious
