new Year's Eve dinner
VicentaLakin
Recently participated in an innovative New Year night dish, and there must be two things missing at the dinner table. One is a dumpling and one is this soup. Tong Ying meant a small family, happy and happy. But every year it's full of soup. It's very monotonous. And there's the problem, if you can't get it out, it'll turn into a sticky beach... and a couple of them stick together and become one. So let's try the veggie round. With a little chord, the veggie round is soft and not stylish. And a little bit of beauty and glamour for the soup, and an old boy must be very fond of it. It's also very nice to make soup, but it's also inspired by Japanese and fruit formations, which were first passed on from China, then promoted by the Japanese, and then made their way to the top on the outside, and it's usually the first time that the powder with the sauerkraut and the soybeans and the oil are grafted with white bean sand and the oil to make a pretty, direct meal. The Japanese are used to eating cold, which is powerful compared to the gastrointestinal function, and the cool and fruit can be digested in their stomachs, but we have a Chinese stomach. If you want to get hot, then you can't make the skin hot, you have to make it hot, and then you can put the formula in the house for a couple of days. And with pumpkin mud, it's great, it's five or six models, and it's starting to come out like this peach. Let's share this peach-forming poach
VicentaLakin
The old saying, "Down wife, down face." For the `modern', it is really necessary to put it in place, and the pasta made so hard that it is chewing, smelling and putting in place. I'm afraid of making pasta, especially dessert, and I don't know anything. But I know that the pasta must be made with a lot of energy, so that it can be processed. The dumplings are a seemingly simple, but complex pasta, and there's a little talk about the skin and the pie. The process of wrapping dumplings is complicated and the natural taste is excellent, and otherwise the middle- and out-of-the-centers will not be allowed to “joy one another”. Like to eat dumplings, but I can't always wrap them. The dumplings are talking about the "smuggets" and this seemingly simple pasta makes me very confused. There's a lot of squares about fresh dumplings, and everyone has a lot of people's tricks, and I'm just a normal practice, sort of a "false three." Now, we're going to wrap it up with a three fresh dumpling, and we're going to send it out while we're doing it. My formula is: a dumpling of crumbs, prawns or dry beaks, wooden ears, eggs (eggs are oiled into golden eggs). It takes more than 30 minutes for two cold water and noodles, and for the nice ones. When it's done, you have to rub your face so that it's smooth, no bubbles and no creeps. The three dots are to be oiled, evenly mixed and then transferred to the salt, to prevent overloading. Four dumplings shall be made as thin, as thick as possible and as thick as possible. Five packs of dumplings have to be done: less squeezing, less squeezing。
VicentaLakin
It was felt that the year's footsteps were too close and that the year might be a New Year for the mother, so let's finish the annual course as soon as possible. I'm sure many of my friends are going to have to have dinner at home for most of the time, except occasionally, so I'm going to have to think ahead of the party about the menu, search for some decent dinners, buy raw materials, make them, come to the table at the end, and make every detail as good as possible, and, of course, some of them are easy to do, but very good, not just for the sake of face, but also for the respect of the guests, so let's start today with the cold plate, which is a little cold dish that my relatives and friends find delicious
