traditional cuisine
VicentaLakin
and in my memory, my father and our favorite food is my mother's wieners, and at noon every year, my mother packs lots of wieners, and then boils them in cold water, ice them, and eats them with a fragrance of peanuts, and that smell of mouth spraying is so deep. now that mom's old, she doesn't have a lot of buns, i guess dad's already had a bite. it's made in this recipe, with a sip of rice and salt, so that it tastes more delicious, and if you want the scallop to be red and white, then you can skip this part. it's important to stress that if you don't read the recipe, you can turn on the package video that you're linked to and see the process. http://my.tv.sohu.com/us/63257789/65283717.shtml
VicentaLakin
it's almost noon. happy lunch! and when it comes to gills, a lot of people think it's harder to digest, and it's hard to swell their stomachs when they eat more at a time, so there's a little groceries in the past. there's more yellow rice in the north, that's gills, that's not huskless, that's a lot bigger in the south, that i've always liked to eat blood gills, that's gills, that's purple red, that's more than black rice, but there's still a bit of a hard shell, that's the thick shell, that's the rich diet fiber, that helps to digest, and it's said that the gillum is still smoky. i'm going in with a nice lotion, and i'm really raising a whole style
