Homemade ingredients
VicentaLakin
My little bear likes to grow vegetables, learns very carefully, has a forum to grow them in the rest of his work, and he says that I'm going to plant them for my sister. I'm going to plant them for my sister. We're going to buy lots of seeds on the Internet, and we're going on a long journey. In order to gain a sense of achievement in a short period of time, home-made soybean sprouts are the best and sprouts are the best. We have eaten the first round of sprouts, and today the sprouts are fine. From last year to this year, it took only a week to poignantly cross 1314, watch the sprouts of soybean and enjoy the joy of achievement. In fact, this was the second soybean sprouts, the first of which was tested with several beans, 0 per cent red beans, 50 per cent soybeans, 100 per cent green beans, it was understood, mainly because green beans were not easy to deal with long bugs, they were not usually treated later, they were resistant to pests, and if they were to grow high, they were to be bought by the seed market, so we used them all this time. It's only possible to use a filter that can fetch water, and look at what we're using today. Ha, ha, that's the second time a bear's been prepared for bean sprouts. And today I made a cold bean sprouts, and some of them were made for noodles, which are delicious, and they're so cuddly, and bears are proud to say, I think it's better than buying。
VicentaLakin
I tried to make jam in previous years, but it didn't work. And We stripped the fruit of its skin and threw it into the pot to boil. And then a little sugar. And the taste of the product is so bad that it tastes like spoiled fruit! There's a lot of learning here today, a lot of preparation for jam. But this time it's a great product. Such is the cuisine and natural of their home, and the sweet citrus, with a little bitterness, their own unique bitterness, not excessive bitterness, but the most natural bitterness. This time the jam didn't go to scratch, so the meat ate into the mouth and, with a little attention, it felt like every little piece of it exploded at the tip of the tongue。
VicentaLakin
bananas are simply a matter of memory. bananas are not a freezer of other fruits! because i'm going out, and i think it's gonna be okay to freeze, and i'm freezing with apples, and it just turns gray. when bananas are cut, the core becomes black even if it is covered with a membrane. i think if you turn into a green banana, you take the dark core and you have to take it all out, you'll get a little bit of the jam. the second time i was lazy, i didn't remove the black part, and i didn't remove the beard, so the color was not always satisfactory. i bought this kind of ordinary banana. bananas are roughly divided into three broad types: thick, small and medium and short. tastes are the best for small medium-sized long-sized tastes, while short-sized rough bananas (commonly known as southern platinum, or basil) are slightly sour and not very productive. banana skins are fresh when selected. and the choice of fruits is excellent, and cannot be chosen, soft, scarred. bananas are so thick that they can easily be dried that the time they last for is shorter and ripe for the illusion that they will not reach the temperature required for cooking sugar, which would otherwise affect future preservation, while jams tend to come out of water. like making jam first, out of a lot of water. bananas are post-cooked fruit, and when making jams, they must be specially removed from impact injuries or overcorrupted meat, and be careful whether the amount of water is sufficient or added to water or orange juice not exceeding 150 ml。
