Dragon Boat Festival
VicentaLakin
It is the traditional practice of the Chinese people to eat sorghum at the midday festival. The tumblers, also called the horns, the drums. It's been long and varied. In Jindai, Zhu Zhu was officially designated a midday meal. The shapes of the stings are also varied and typically include a whole range of shapes, such as a positive triangle, a positive quadrilateral, a sharp triangle, a square, a rectangle, etc. The most traditional thing we remember in our home is triangulations, which are big, which use two layers of fresh reed leaves, which are slowly boiled with large iron pans, which are cooked three to four hours a day before noon, and which are immersed until the afternoon of the next morning, and which tastes so strong that they are all immersed in light green and fragrance. Due to the fact that the saps are made of rice, they are not easily digestive and when they are eaten, they can be facilitated by proper tea or sugar. Last year Mom and I learned a new way to deal with leaves, not to cook, to freeze fresh leaves into the fridge overnight, to unfreeze them, to soft leaves, to work, to learn。
VicentaLakin
The stork is tanned with its natural stork, which, in the process of drying up, fully absorbs the brightness of the sun, and the tightness of the stork locks the fat, becomes a strong and flexible stork dry, and the fresh taste is condensed in it. Picking a golden beak of great quality and using it to make a sorghum, with a pig's meat and a fine rice, which is my country's most luxurious sorghum this year, so I call it the Emperor, and as he boils it again, the gill wire penetrates into the rice, and it melts with its smell and its scent and its sticky rice, so that the taste of all the food can be improved, the fragrance mixed with the release, so that the taste of the scallop tastes beautifully. And when you open your jaw, and you bite, and there's a smell of it in your mouth, and there's a fragrance of it, and the salt of its flesh, and the fragrance of its platitudes on your tongue, you enjoy the taste of it, and you recognize it as true. Don't mention it
VicentaLakin
The voices of others were heard every time there was sunbath, and they said that they were very keen to wrap them up, because they were clumsy. So I was wondering, can you design a simple, fragrance-smelling sting? After the experiment, the fruit makes this kind of half-naked laziness, which can be filled with tumbles or tastes like this. The feeling of half-naked stubbles is completely different from the traditional stubbles, which can be stale because they are all wrapped up and boiled in water, and half-naked stubbles can be much smaller because they are evaporated, because they are half-naked, because the rice that comes out of the pot is a little longer and becomes harder, and it is recommended that each time less be done, enough to eat, and every time it is better to eat while it is hot. But it all smells like reeds. If it's too many, it's not finished, wrap it up with a membranes, and then steam it back in the pot. Here, the fruit also teaches you a much more lazy way to cook with the groaned rice, and then cut it into a few large pieces of the washed reed, put it into the rice, put it in some more, add a proper amount of water, boil it out and smell the smell of fresh reed leaves, and it's easy to taste the smell of it, but it's no longer called a scab。
VicentaLakin
It's not even noon yet. The squirts are in the middle. Not this year, the house has been blocked by a constant flow of scavenging. Not enough when I was a kid. This thing with the stings, it's not digestive. It's strange to think that eating the stings out of the cuisine, the cuisine of the soup, should be easier to digest than a bundle of stubbles, but the sugar index should be high. Without diabetes, it doesn't matter. Grab one of them, red bean, classic, but not homemade. Cold snails, especially those removed from the fridge, are particularly strong and hot in the steam pan, which allows for twitching. The grain boiled softly into the bowl, it looked like a soup, and then it was taken to see that the soup was completely absorbed by the grain, and the entrance dissolved, which was very good。
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
At the end of the day, which is the traditional and ancient holiday of our country, the sorghum and the duck egg become the most essential food on the table. It's almost noon, and everyone's busy with sunbaths, and I don't know how to pack them, because it's for us every year, which makes me so dependent that I've never done it. They like to eat their mother's buns, especially their meat. They smell good. They don't matter. It's not gonna wrap up, but it's still gonna work, and it's what Mom likes. It's not too much red, but it's sand, and it's really red, and it looks pretty good. Mom ate it and said it tasted good. I'll never buy a duck egg again. I'm healthy
