Pasta Recipes
VicentaLakin
The northerners love to eat dumplings, cook them, fry them, steam them, eat them all, but I am in love with sour soup dumplings. A bowl of sour dumplings, vinegar, spicy, like pearl dumplings, or the head out, or the belly out of the air, floating around in the bright sauce soup, with a few fragrances of spices, a few shrimp rices, the hot air from the soup, containing all the tastes, flowing out gently, sneaking into the nose, smelling the bone marrow. The dumpling bites a little mouth, re-places it back in the soup, fills it with soup juice, then sends it to the entrance, and it is not delicious. They love sour soup dumplings and miss the story of sour soup dumplings。
VicentaLakin
I'm the only one in my house who likes to eat pasta, and my husband and son don't eat any buns. I'm curious. Ask Wang why he doesn't eat buns. He says they're bad, they're hungry. I still don't understand, but I chose to eat with them. I found out that my son doesn't eat buns, but he loves loaf cakes and he loves pasta! Old Wang also eats... well, in my eyes, loaf cakes are different from buns. The baby likes it, and the old mother has to arrange, and the way I share it today is simple, with no effort to rub on the face, with a few easy rubs on the water, and with a single fermentation, you can make a soft, smooth, thin loaf. It's easy to make 19 foliage cakes with palm sizes, to keep them frozen, to revegetate them, and to make them delicious
