banquet dishes

We'll cook the mackerel

We'll cook the mackerel

VicentaLakin

The mackerel contains a variety of minerals, supplements calcium, prevents osteoporosis due to calcium deficiency, enhances bone development and enriches the essence of soybeans and is a nutritional champion in beans. Frequent consumption of cholesterol can be considered as a brain and the prevention of geriatric dementia prevents vascular sclerosis, protects the heart, reduces cholesterol levels in the blood, and prevents hyperfatemia and arterial sclerosis. It has the effect of cooling the lungs and coughing and is almost suitable for everyone. Pyramid has a high level of pyrochlor, which is two to five times higher than other pulses or animal foods, and because it plays an important role in brain activity, it has a good brain function and contributes to the prevention of dementia. Video link address: http://v.youku.com/v show/id XMTU2NjQzMjY4NA=.html may also directly search for “name of dish” or “loved food” in the coolest atmosphere
Sour spicy belt

Sour spicy belt

VicentaLakin

And every summer, we can see that the pond is full of leafy flowers, and that's a good color, and that's the beauty of the lush, and it's the autumn, which is the harvest season, and we can eat the sweetness of the crumbs. There are a lot of ways we can cook, we can fry, we can mix. Whatever it is, it tastes great. But we know, but what's a belt? It's called cabbage, it's part of the lotus, and, to be precise, it's the root part that's needed when you grow. If we don't have a belt, we won't be eating it. Such belts are usually used for the next year ' s development, but they can also be used for cooking. The Hubei people love to eat the belt. Eating methods: fried, mixed, fried, steamed, fried, dried and eaten. It's both the master and the maker, and it's all good. The most famous are the fried ribbons and the sour spicy ribbons, but the taste is excellent。
Orange stew

Orange stew

VicentaLakin

Orange meat, which benefits the stomach, its skin is used for pulmonary cough control, and in the summer it is used for the cooking of oats, both for abating cough and for abating skin. As Lee Tsai-jin said in “The Legacy of this Grass”, “The taste of the venom is flat, the pulmonary venom is strong, the cough is reduced, and can be filled, and the sacred medicine of the loss and loss is fixed”. The Chinese doctor considered it suitable for infirmity, malnutrition, coughing, vomiting and chronic bronchitis. Modern medicine has found that it promotes immune functions and has the effect of slowing human ageing, skin beauty and longevity. Materials: 1 fresh orange, 5 grams of ostrich。