Homemade ingredients
VicentaLakin
It's been a lot of cinnamon flowers, and I've finally made them this year. The earliest memories of cinnamon flowers started with Grandma. When I was a child, I grew up in a grandmother's home with a tree of cinnamon for many years, two floors tall, and every fall, there was a lovely fragrance around the yard. Remembering once when Grandma was cleaning cinnamon with bamboo tablets, she asked what it was for, and when she said it was a cinnamon, I asked what to do, but now she only remembers how to pick it with salt and how to do it. Fortunately, there is a network, and there are a lot of ways to do it, but the way to do it, it's a little tricky, so there are a few. The latter, which is not evaporated, is all salted, and the difference in the last feeling is not obvious, whether or not it's the cause of the species, and it's better not to evaporate。
VicentaLakin
It is also known as the red snow and the spring, and it is the green leaves of the crossflower mustard. Sex temperature, smelling ginseng. It has the effect of decontaminating the swelling, appetizing the consumption, and warming the gas. It is used to treat swollen pains, hysteria, coughing, swelling of teeth, constipation, etc. A special fragrance and fragrance after snow-smelting promotes stomach, intestine digestive function and appetite, which can be used for appeasement and help digestion. The salted snow is a cuisine dish that tastes nice and delicious。
VicentaLakin
at last, the exam is over. the whole family's a lot easier. it's nice to eat meat pine, to feel special fragrance, to make meat pine bread, and to make other snacks. the meat pine has seen so many practices, so many practices, so many people have recently tried to make pine with a baker. i do have one, but since i moved in, i have towed it back to my mother's house. ah! i haven't tried meat pine yet, but i've done bread, i feel the temperature is out of control, and it's long, not strong enough, and my mouth is dry, and i'll try to share it again with my bakery. i didn't see anyone doing it with a cook's machine and an oven, so i gave it a try. it's not like i've been baking silver for so long, maybe i've been buying more than others, and i've been doing it more frequently, so i've been running a lot of materials, and i've been sorting things out, and i haven't even taken my packings off, and i'm sorry that i haven't been able to do that since yuki hotru (yu wu) doesn't have the judgement to keep me from losing, so i've lost a lot of things under her supervision. i didn't unseal any parts except for the pasta, so i turned them over
VicentaLakin
Every year, cinnamon flowers are the traditional way to save them. The way to make it is simple, it's just to make cinnamon or red sugar. The traditional way of making cinnamon flowers takes longer to store for fermentation, otherwise the bitterness of the flower itself cannot be removed. This time, I changed the approach, first of all, to abandon sugar with material, instead of using relatively healthy ice sugar, instead of making pickles for short periods of high temperature, so that the bitterness of the flowers can be quickly removed, and when they are ready, they can soon be eaten with sweet and sweet sugar, which I call cinnamon sauce. This year I have to thank my friends again and again for helping me during the season of cinnamon, picking a lot of fresh cinnamon, picking a lot of cinnamon today, picking a pound more, taking a day, and, in his words, circulosis. With these hard-won gimme, make some cinnamon sauce. Not only has the sugar been changed this time, but the method of production is different. This approach is suitable for Kim Cui, which, because of its fragrance, loses even a little bit during the heating process, does not affect the overall scent。
