new Year's Eve dinner

Plum dumplings

VicentaLakin

Dad was hospitalized, his family was with him at the hospital, and today he was released from the hospital, and I gave him his favorite cabbage dumpling

Egg dumplings

VicentaLakin

THERE'S A GOOD MEAL, IT'S EGG DUMPLINGS. IT'S USUALLY MORE DONE IN NEW YEAR'S, AND IT'S SOLD IN THE USUAL KITCHEN. I'VE DONE SOME THIS TIME TOO, MY DAUGHTER LOVES IT. WHEN MAKING EGG DUMPLINGS, YOU CAN USE A LARGE SPOON TO OPERATE ON A GAS STOVE. I CAN DO IT WITH AN OMELET. I USE A HEART-SHAPED OMELET. THE EDGE OF THE OMELET IS A LITTLE STICKY. THE PROCESS REQUIRES SMALL FIRE MAKING. PORK TAILS 100 GRAMS, EGGS 5, GINGER ONIONS, STARCH 8 GRAMS, CLEAN WATER 50 ML, 15 ML, SALT AND OIL FOR FOOD。

Beef dumplings

VicentaLakin

Beef is the second-largest meat food in China, second only to pork, high beef protein content, low fat content, good taste, high protein, low fat, rich in a variety of amino acids and mineral elements, with high digestive absorption rates, and beef consumption in Western developed countries has become the main food consumption。

Colored willow dumplings

VicentaLakin

Ropball

VicentaLakin

IT WAS LEARNED IN SICHUANTA STATE. ON NEW YEAR'S EVE, THE FAMILY COOKS A DISH. IT'S JUST LIKE OUR HOME COUNTRY'S FRAGRANCE BOWL, BUT IT'S KIND OF LIKE IT. IT'S JUST MORE SOPHISTICATED AND MORE COMPLICATED. ROPBALLS SEEM MORE CIVILIAN, BUT I THINK IT'S HEALTHIER. BECAUSE THE RADISH WAS ADDED TO THE RADISH WHEN YOU ATE THE MEAT AND HELPED DIGEST IT FOR YEARS, BUT NOW IT'S TIME TO MAKE UP THE PICTURE AND FIND OUT THE STEPS ARE OLD

Pork dumplings

VicentaLakin

It's not as good as dumplings; the more they eat. Thus, the traditional classic food of water dumplings is so deep in the hearts that people love. The key to the taste of dumplings is the material, which is not too much to describe as the type of material in a changing way. As long as you like, you can make it together. Today's Pork Pill, a traditional mix. It's perfect for spring food. It's very nice。

It's halogenated

VicentaLakin

Previously, on the New Year's Eve, an entire halogen goose was prepared to serve its ancestors as a cuisine at the end of the year and to offer comfort to the ancients for a year of hard work. However, as life improves, there are more and more choices for annual dinners, a custom that begins to evolve, but when guests are invited to the festivals, the twilight prefers a halogen platter, often composed of halogened geese and halogenated pigs, who can eat freely and in combination with their preferences. This year's dinner, the pig's tongue was chosen and the soybeans dry, and a halogen was made. A pig's tongue, a pig's tongue, and he's rich. And soy-dry, in the same way as official seals, and in the same way as “dry” and “officials”, in ancient times, “all but the best,” the hard-working, hard-working, hard-working, hard-working, hard-working, hard-to-go, smart-to-learning, cold-to-be-to-be-to-students-to-student-to-student-to-student-to-student-to-student-to-student. It tastes nice and salty, and it tastes nice and smooth。

Spicy chicken

VicentaLakin

The chili chicken is good, it's my favorite dish, and it's much more colored at dinner。

Pyramid

VicentaLakin

Flamingo meat sugar, very good. Many people eat flamingo, which throws away their skins, but it is a pity that the flamingo bark contains very precious nutrients — nectar. Plumbing is a powerful antioxidant that is more than 10 times better than carrots and has a rich nutritional value, while plumbing increases the smoothness of the skin, the skin of the skin, so it's important to leave the porridge skin for cooking later. This time, I used the porridge skin to make mud and dumplings, wrapping vegan dumplings, pink dumplings, delicious and good。

Steam lamb chops

VicentaLakin

It's a happy New Year, and it's a nice and delicious lamb chop。