foreign food
VicentaLakin
The salmon are strange, well-nourished, and I just like to eat raw, and once I'm ready, it's weird, probably because I'm not very good at it. This salad is occasionally made, which makes the skin of the leathered salmon a little bit soft, so the skin of the fish, near the thin layer of the skin, has just changed colour, and the rest of the salmon is still alive, so they're well-cooked, mixed with a little vegetables, freshen up with lemon juice, and their taste is unique. It's like a superb breakfast with a soufflé
VicentaLakin
It's a Chinese-Western combination of fluff and pickles. A while ago, when I was searching for fresh fragrance, I found a bottle of fragrance sauce. I looked at some information online, and there were many people who made fresh fragrances into fragrance sauce to preserve them. Now that it's an innovative game, in this dish, I dare to combine it with a pickle. There is already a good mass base in the country, and the elements of cuisine have been added to the cuisine, which is more readily accepted by the general public and can be easily promoted. Precipitous peppers are used with two spicy pretzels, sweet, spicy and soft, and don't steal the smell of a sauerkraut. In fact, this dish is a very good mix of fragrances, sauerkrauts and peppers, and very well matched, like beef and red peppers, by each other。
VicentaLakin
it's the new pasta. it's delicious. a recipe had previously been issued, and because of the small size of the picture, many steps had not been taken, and there was no beef soup, which tasted like a different grade. it's so good this time, you think you can salivate, and you can go home at night with cheese, and it's gonna be so good and old that when you've never had meat sauce before, you think it's a strange face. until one time, after someone else had tasted the meat sauce, he fell in love with the italian food. and then i looked at a lot of posts on the internet, and i've tested them a number of times (because they're good and often they like to eat), and it's quite a good taste today. it's a recipe that you've thought about because of your preferences, but there's no strict limit on the proportion of all kinds of ingredients, and you'll be able to add or reduce them as you like. if you don't like celery, you can get rid of it; but the onion must have it, it can be halved. for small dosages such as salt, sugar and vanilla, since the text is as useful as a spoon, no friend can refer to the following additional notes, either by weighing the kitchen or by looking at the eye. in general, for friends who do not have pasta, first try the formula in the text and then add or decrease certain ingredients to their preferences to make the most appropriate face for their taste. add: a small spoonful of sugar equals 4g, a small spoon of salt equals 4g, a large spoon of italian vanilla equals 2g, and a large spoon of oil i estimate is 12g。
