autumnal equinox
VicentaLakin
As a Sichuan, I was used to the term "sweet rice" and I went to college to meet my northern classmates and later Guangdong's younger siblings. They're called Porridge, saying our Sichuan rice is not porridge, and their porridge is so much soup, and our rice is sour water! I must admit that, indeed, there is a great difference between practice and food. Schoolmates in the north often come to table with rice, porridge and so on, and Guangdong's brothers and sisters make a wide variety of special porridges, which are also delicious. That's the way one side brings up one side! Every meal appears on our table and has been carefully chosen. We give it a sense of trust, and it gives us the beauty of trust! Wherever you're from, whatever your taste is, I believe that both rare rice and porridge are beautiful and you can't get away with it
VicentaLakin
THEY LIKE TO EAT, BUT THEY DON'T WANT TO DO IT WHEN THEY'RE AFRAID OF TROUBLE, WHILE OUTSIDE FOOD IS AFRAID OF ADDITIVES. DO YOU RECOMMEND THIS WET-FRIED MARFIN, LIKE ME? IT DOESN'T HAVE TO BE AN EGG, THE MATERIALS ARE MIXED TOGETHER, THE FINISHED PRODUCT IS SO HOT, THE SKIN IS SO HARD, THE INNER BODY Q-BALLS ARE THE SMELL OF AN ASH-QQQ. IT'S AMAZING. FAMILY AND DAUGHTERS LOVE IT. BANANAS CAN BE CONVERTED INTO DURIANS, MANGOES, ETC., DEPENDING ON THEIR DEMOGRAPHIC TASTE, AND CAN BE DECORATED WITH CREAM OR MASHED POTATOES。
VicentaLakin
THE STEAMBOX IS HOME-GROWN, ALSO CALLED THE CLAMP. BIG PARTY, HOLIDAY FOOD. LOTUS, GOOD VEGETABLES IN AUTUMN AND SUMMER, WITH IRON AND A LARGE AMOUNT OF VITAMIN C FOOD FIBRES, ARE WELL PREPARED TO FEED HEART, STOMACH AND STOMACH, AND TEMPER AND TO FEED STRONG FOOD. FOOD PRODUCTS: 500 GRAMS, RIBS 250 GRAMS, INGREDIENTS: EGGS ONE, GINGER FIVE GRAMS, ONIONS FIVE GRAMS, RAW TWO TEA SPOONS, SALT ONE SPOON, VINEGAR A LITTLE, CORN STARCH ONE SPOON, WATER TWO SPOONS AND COOKING OIL A LITTLE。
VicentaLakin
IT'S CONVENIENT TO RECOMMEND A SMALL, CONVENIENT AND DELICIOUS MEAL PACK, WHICH IS EASY FOR ITS FACE TO RUB EVENLY (WHICH CAN BE SAID TO BE ALMOST FREE OF MUZZLES), AND THEN AN HOUR AFTER THE ROOM'S TEMPERATURE GOES UP IN THE FREEZER AND FERMENTATION (OR 10-18 HOURS, I'M ABOUT 20 HOURS COLD) AND THEN IT'S HARD TO GET IT OUT OF THE FREEZER AND THEN START IT IN TWO, AN HOUR LATER, AND IT'S A BIG BLESSING FOR BUSY PEOPLE WHO DON'T WANT TO RUB THEIR HANDS ON A BAKERY. IF THAT'S SO CONVENIENT, HOW ABOUT THE TASTE? IT'S SOFT AND A LITTLE Q WHEN IT'S BAKED, AND I BITE IT DOWN WITH SESAME AND BUTTER. I PUT A LITTLE BIT OF BUTTER ON IT THIS TIME. BUTTER'S COMING DOWN STRAIGHT TO THE BOTTOM. ONE NIGHT IT'LL TURN INTO A Q-BALL, AND IF YOU DON'T LIKE IT, YOU CAN GO BACK TO THE OVEN, BY SPRAYING A LAYER OF WATER ON THE SURFACE, WRAPPING IT ALL IN TIN PAPER, COOKING IT FOR FIVE MINUTES AT 180 DEGREES, REMOVING 200 DEGREES OF TIN PAPER AND BAKING IT FOR TWO TO THREE MINUTES. I'VE TRIED TO REPLACE THE POWDER WITH A SMALL PART OF THE WHOLE WHEAT. IT'S GOOD. CUBE COMES FROM THE KING'S LIGHT, I MAKE TWO-THIRDS OF THE AMOUNT, 32L'S OVEN IS SIX SMALL
