foreign food

Onion soup

Onion soup

VicentaLakin

Because of the impact of a film on white, “eat food” becomes a luxury term. The day before yesterday, a friend of the French cook's showed me French recipes from a few years ago, looking at them carefully, they're completely unimaginably complicated, and the only thing rarer than big Chinese food is the smell of the spices, which we're not familiar with, so the difficulty of cooking is to find the spices. This soup is made according to the traditional French onion soup method, and it is afraid to use the title "French" because the material on hand is not authentic, but it tastes good, and a little radish color is better。
Copper turn

Copper turn

VicentaLakin

i don't know when the copper turn started to pop in china, remembering that i had my first meal in high school. why is it so handsome and not much "test"? there's a lot of ways to turn copper, and this is a good-looking one. although a little trouble, it is also the passing of protein that makes it softer. it would also be possible if you could save the proteins and transfer them directly to paste. we don't need ovens to make a copper turnoff, and the food is available in every fridge. it's not as bad as the first time dad ate it: "you made that sweet pancakes. sweet pancakes. yeah
It's great luck

It's great luck

VicentaLakin

The skin of Dafu is similar to the skin of the ash, made out of rice, which is covered with white powder to avoid sticky hands, full of red bean pies, which tend to be in the same or even greater amount of pie, making the outer circle of Dafu so full. Dafu is said to have been called "Big Cake" because of its appearance, and its blessed tune has been renamed "Daifu". Dafu's internal taste has changed, and the most popular is Strawberry Dafu, which is wrapped in red beans and strawberries, and this time with red beans and golden fruit, which is very good and very popular。
Bacon pepper oatmeal

Bacon pepper oatmeal

VicentaLakin

Early in the morning, news reports of trans-fat acid were seen, indicating that hydrogen oil was often used in baked, fried foods because it was cheap and easy to keep, but that it contained a large amount of trans-fat acid, which, when eaten, induced the aortic sclerosis to lead to the formation of cerebral clots; it was also noted that trans-fat acids directly contributed to obesity, diabetes, dementia and stunting. Attention is drawn to the higher levels of trans-fat acid in foods such as baking, fried oil and salad sauce, which are purchased on the basis of a table of ingredients, which, if marked with hydrogenization, refining, souffling, vegetable cream, cream, etc., must contain trans-fat acids, which, in order to stay away from them, must be cooked by themselves, less snacks, etc. After reading the report, the energy to cook food on its own becomes stronger, as it effectively controls the procurement of food items, selects relatively healthy and safe materials and eats them. Let's take a look at the lunch I brought today -- "Began pepper ointment." The family usually has some bacon, which is one of the kind of bacon that is made of a pig's abdomen and sea salt made from natural wind drying. The oil is smooth, salty, smelly and smelly. A simple, but nutritious, lunch will be completed by adding it to the various vegetable threads that you like. Who says it doesn't taste good when it smells like bacon