banquet dishes

The Lord of Lorquoise

The Lord of Lorquoise

VicentaLakin

I made this dish on TV with the chef. It's called the Lorquoise Shrimp. I don't know where shrimp is, but when I see it, it's attracted. At first I thought the red was the color of ketchup, red milk or red chords, but I didn't think it was the flower water! When the chef cooks, so that the food tastes thicker, I cook with the u-mee, and there's no u-mee in my house, so I switch to cranberry dry. And if you don't tell me your name just by looking at pictures, you must have thought of meat and fish and stuff. But it's a shrimp slice that I've never tried before! I'm not going to learn to cook with me
Pepper soy rice

Pepper soy rice

VicentaLakin

As the saying goes, from time to time, we speak of the long-standing folklore of our Chinese nation: food must be ordered, by season, by what time. The soybeans are one of the most common pulses in the summer; they are well nourished and of high value for food; they are unique in their taste, and their cooking methods are simple and varied, and they are common food for both old and old. Pepper soybeans: It's one of the family's favorites: a home dish, a fast handbread and one of the cooking foods; it's fresh and easy to operate; it's peeled, with pepper and pork, and some carrots, fresh meat and beans, spicy and delicious and nutritious. It's delicious. Every time we finish this dish, the rest of our halogen is a struggle for rice, and it tastes delicious, and then we'll eat it again