♪ Vegetable platter Peacock Open ♪ VicentaLakin Lovebirds are so beautiful, the phoenix has come down, red beads are ripe for cherries, gold tails are free。
Barbie's bubble-bush cream cake VicentaLakin It's raining, it's freezing... it's boring, it's making a cake. I've always wanted to try something like this, and tell my friends that you can sell it. When you're done, it's good. The pink system is bright and young.
♪ Fries of fresh mushrooms ♪ VicentaLakin Fries are a simple, delicious home dish, but it's also a matter of learning to make a special taste of this simple dish, with many recipes that used to be used to make the fresh mushroom skin loose, paste with powdered powder or soda, which is known to be bad for health, and how to make the fried fresh mushrooms softer without the addition of an aphrodisiac, and here I'll tell you a good way of doing it with beer, and the fresh ones that were blown up have a soft taste of beer。
Chestnut chicken VicentaLakin Chestnut chickens are a delicious, traditional fragrance. The casserole is boiled slowly for an hour, the veggies are tanned, the chickens are chirping, the juice smells and the sweets are salty。
Big chicken VicentaLakin A large plate of chickens, a famous dish in Xinjiang, is based on a variety of sources that are no longer available to examine the real origin of the chicken and potatoes, mainly for cooking with other materials. The food is colourful, with smooth, spicy chicken and sweet potatoes, with spicy scents and thins. This home-grown chicken practice that you're sharing with us today may not be real, but it's still good, and it's different from one place to another, and it has the advantage of having different ingredients that you like
Pearl tofuballs VicentaLakin Tofu has been added to ordinary meat pies, which are enriched in nutrients and tastes, and can also be replaced with mushrooms, carrots, prawns, etc., according to their preferences. White rice was used to suggest that the pie should not use dark sauce in order not to affect the beauty of the finished product。
Elbow VicentaLakin My favorite is the elbows, especially the forward elbows, the small bones, the sauce, the halogens, the best. It doesn't have to be too much. It's just the usual taste. Put it in the electric table and cook it slowly. If you want to taste it, don't pull the elbow out of the soup for two or three hours or even longer. You can't do anything! Heat elbows are a little tired and can't resist the temptation to gnaw a couple of crumbs; slicing thin slices with sour sauce
Red burning pig hoof VicentaLakin It's not as good as a pig's hoof; it's rich in glue protein. Share the practice of red burning pigs' feet, red burning by name, colorful, soft
