foreign food

Homemade toast pizza

VicentaLakin

Sushi

VicentaLakin

Milk and sesame

VicentaLakin

An ordinary basic bread, either to eat directly or to cut the jam or to make all kinds of burgers, is delicious and classic. Have a good breakfast, bring a good mood, fill up the sun every morning。

Western boiled fish

VicentaLakin

Nice try。

Hokkaido coconut bun

VicentaLakin

Shrimp pasta

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。

Sour cream cake pizza

VicentaLakin

The bottom is baked and condensed yogurt cakes, thicker tastes, fresh fruit and thick yogurts, double tastes, a little vanilla, a different way to eat cream cakes?

Fried pasta

VicentaLakin

The pasta, also known as pasta, is the closest to the Chinese diet in Western food varieties and the most acceptable. With regard to the origin of pasta, it was said that it originated in ancient Rome, or that it had been passed from China to Europe as a whole by Marco Polo. As a statutory raw material for pasta, Duran wheat is the most rigid wheat variety with high density, protein, turbo, etc., and is made of a yellow, hot and delicious pasta. The shape of the pasta also varies, with a total of 100 shell-type forests in addition to the normal straight body powder。

Cheese juice and calf knees

VicentaLakin

i have a strong sense of purpose when cooking some food, 90 per cent of which is already finished, and all i have to do is use fire to release these wonderful tastes. cheese juice, cow knees, and gillfish, not only with the temptation of offbone, but also with spaghetti or bread to become a bigger meal, and finally with roasted almonds and scabs

Scrambled bacon

VicentaLakin

Sometimes the family needs a pot of meat and fragrance and hot roasting, to use your imagination, to mix the food you like, a little bit of the simplest sauce, and then after a half hour, every meal will compete to express its simplest and best taste! If it's so unconscionable, why don't we have a plate of sour cheese, stingy mountains and fragrance nuts? Let's go