frost

♪ Orange rooster ♪

VicentaLakin

They love oranges, so every time they come to the market, they make a dish. This time, only orange skins, with fragrance of beans, are taken for cooking a farm chicken. Since the power supply at home, it has become lazy, and it has become more and more fond of varnished food. It'd be nice to have the same dish today if it's made after it's made. Now that our potware is electric today, don't fire it. It's good to cook a cup of tea the next night

Chestnut congee

VicentaLakin

It seems to be the first proverb I learned when I was a kid about weather and gas. The most obvious change is that there's a lot of cabbage in the market, but white fruit and chestnuts have to say bye-bye. I love to eat chestnuts, roasted and cooked, and everything. In September of this year, the guacamole rose twice. It smells like a whole campus

Caramel chestnut cake

VicentaLakin

This time of year is when fresh chestnuts mature. The chestnuts can eat from the autumn season of the Autumn lessons until the winter of the snow horse, when fresh chestnuts are bought, and then start cooking chestnuts for cake. I've seen a picture of this cake today. It's very impressive

Chestnuts

VicentaLakin

Because it's cold, the cookie can be baked directly without a freezer room, and it's easier to make it any time. As detailed in the recipe before chestnut's efficacy, there's no need to talk about it. Let's make a sweet chestnut cake that adults and children love。

The flower radish shrimp ball

VicentaLakin

If the child does not like light vegetables, the mother may try to match the big fish he likes with the vegetables he doesn't like to eat. This move tends to be more effective than the hard-won persuasion. This radish and shrimp match well to solve the problem of children eating meat and not food, at least my children eating joyfully。

radish eggcake

VicentaLakin

The seventy-two changes in breakfast cakes are often more busy, and it's nice to have all the food you need. Some say white carrots and carrots don't eat together, how about that. It's not much. There's probably a little conceptual problem. It doesn't really matter。

Roseball soup

VicentaLakin

WHEN YOU GET TO THE MARKET, THE OWNER OF THE KITCHEN SAYS YOU'RE NEVER GONNA HAVE A RADIANT RADISH, BUT IT'S OKAY, WHITE RADISH LOOKS AT AN ORCHARD, THEN PICK ONE OF THE SWIRLING HANDS, RUB A COUPLE OF MEATBALLS, MAKE A SOUP, DRINK SOUP AND EAT IT, BUT IT'S NOT A LAZY WAY OF EATING, BECAUSE IT'S NOT JUST A BIT OF WORK TO WIPE SILK, BUT IT'S DEFINITELY A STRONG AND TECHNICAL JOB. IT PROMOTES DIGESTION, ENHANCES APPETITE, ACCELERATES GASTROINTESTINAL CREEPING AND COUGHING, AND CONTAINS SPICY MUSTARD OIL, PROMOTES FAT METABOLISM, AVOIDS THE ACCUMULATION OF FAT UNDER THE SKIN。

radish eggcake

VicentaLakin

WHITE RADISH, RICH IN VITAMIN C AND TRACE ZINC, HELPS IMPROVE THE IMMUNE FUNCTION OF THE ORGANISM, IMPROVES RESISTANCE TO DISEASE, AND HAS A CANCER-RESISTANT EFFECT, AMONG OTHERS! AT THE SAME TIME, EGGS CONTAIN MINERALS THAT ARE RICH IN PROTEINS, VITAMINS, CALCIUM, ETC., AND HAVE THE EFFECT OF RAISING LIVER, IMPROVING IMMUNITY, BUILDING BRAIN AND COMBATING CANCER. TODAY, THIS RADISH EGGCAKE, WITH THE COMBINATION OF THESE TWO FOODS, NOT ONLY IS IT FULLY NOURISHED, BUT IT TASTES LIKE IT'S SOUR, AND IT'S BETTER TO HAVE A GLASS OF HOMEMADE SOYBEAN MILK FOR BREAKFAST

Chestnuts make mushrooms

VicentaLakin

Chestnuts can cook mushrooms as a diet, nutritious and hungry food, which is a good way to do it。

Scrawny porridge

VicentaLakin

A bowl of good porridge that boils down to kung fu, and it's light, and it warms you from hand to foot, from appetite to appetite. In fact, the porridge thing is simple and simple, and it's a little bit of an exercise. A good bowl of porridge, in order to be “measuring”, means that grains have largely lost their original granule form and are present in a stylish form of rice. And there is no apparent water in the porridge, and the water and the rice are bound together. There is me among you and there is you among me. There's actually a few tricks to do that. One is to impregnate the rice for a certain period of time before it is boiled, and, when it is soaked, to mix it with some oil; the other is to boil the porridge with water; and the third is to beware of the use of the fire. (1, make some water and oil pickled in advance for more than half an hour, allowing the rice grain to fully rise and be covered in a flat layer of grease. It's easier for rice to bloom when it's cooked in the back. The porridge, viscerality, gloom and taste will be better. I've put some salt in here to try to get some bottom, and then I can add. Oil can be oiled, vegetable oil can be used, and I've seen pork oil; two, the water must be boiled and then the rice will be pumped. The benefits of this are that the porridge is difficult to make, that the porridge tastes better and that the time is shorter. If rice is washed early, dried, frozen and boiled hard in the freezer room, it will take a shorter time; 3 when the fire starts to boil and then the small fire is slowly boiled, with occasional mixing in the same direction. The change in size of fire, you should all know, not to say. In a single direction, the rice grains can be more evenly warm, so that the porridge is more full and soothing; and today it is cooked with a “scrawny chestnut porridge”, made of rice porridge as a base, and some dry beetles. There are also thin meat and fresh chestnuts that are used to increase the smell and taste. The best part of the porridge is the last piece of "dry pickles." The dry bess, the colours of gold and yellow, look like appetite. It's a nice contrast of impact. {\i1 \cH30D3F3F4}