traditional cuisine

A wide moon cake

A wide moon cake

VicentaLakin

The most important thing is that its selection and production skills are so delicate that they are characterized by thin and soft skin, beauty-forming, fine drawings, well-articulated, non-fragile, well-packaged, easy to carry, a good gift for people during the Mid-Autumn Festival, as well as an indispensable gift for people to eat on mid-autumn night. The taste of broad moon cakes is also very diverse, with soft, smooth, oily and thin, and everyone can find their favorite. I love that the lotus of the yogurts have a natural fragrance, sweet moon cakes, fine tastes of yolk
Fresh meat mooncake

Fresh meat mooncake

VicentaLakin

The annual Mid-Autumn is almost there, of course. Fresh meat mooncakes are one of the kind of su-sun mooncakes, and even more the Han-style snacks around the river. Remember that every mid-autumn year they lined up to buy them, thinking about how such good mooncakes could be, and this year finally achieved many years of aspiration. Sioux moon cakes are made of flour, sugar, pig oil, water, etc., flour, pig oil, etc., made of soaks, wraps, form, baked. Its greatest feature is that it's wrapped in a lasagna outside the meat, biting it down, fragrance, oil, the smell of pork and the layer of soothing skin, the world is so beautiful
Corn leaves and red dates

Corn leaves and red dates

VicentaLakin

It's been a while since noon. But I wrote the recipe for sharing it. It's a little ugly just because this year's stings are wrapped up by themselves. So I found an opportunity to practice again. Today's dumplings have no reed leaves and no bamboo leaves. Go to the country and pick up the vegetables, and see corn on the ground, leaves wide and green, and the heart rises, and can you wrap them? So a large crop of corn leaves was folded, and when they came back to wash, they could wrap up green and green. And the boiled twigs with corn leaves。