Shandong snacks
VicentaLakin
Little fire, you can see changes in the pot, slowly drumming up, thick cakes, soft inside, hard skin, two distinct tastes inside. There is a paste layer on yellow-cooked pancakes, where the substance can moderate the stomach acid and inhibit gastric acidization. Because it's hard in itself, it's thin, it needs to be chewed slowly. Thus, it is considered to be an old therapeutic treatment for stomach disease, which can be used “attendantly”。
VicentaLakin
It is said that Shandong has a lot of traditional foods, bouquets, grandkids, hairdressers, etc., which I am looking at, but I am not allowed to take, make bad staple foods, and the main foods of Shandong are rich and diverse, especially pasta. Shandong's wedding cake, which is now very popular in Shandong, has been improved and tasted softer and sweeter. Let's take a look at it. It's a nice formula. We can handle it. It's not liquid. It's completely soft and hard with eggs. It's branded with a pan. It's an improved version. We'll do it today. We'll do the whole process with a bakery. We really like it. It tastes like milk. It tastes like bread
VicentaLakin
I'm from Shandong, a natural bun, a bun, and I'm going to do it all the time, and I'm going to do it when I'm getting married, and I'm going to do it as hard as a stone, and I'm going to teach my husband, and I'm going to do it now, and it's going to be really soft, and it's going to be easy to make the pasta, so long as it's fermented, fermented twice, and it's going to be so soft...
VicentaLakin
Our local bars are burned in two ways, one of which is made of sweets with egg-coated sugar oil, and one of which is made of bouquets, thicker, and one of which is made of a hard-noodleed bar, turned into a rounded roast, which can be put in dry hard, cut into small pieces and fed with soup, vegetables, etc. And what I do is not the most traditional, authentic, but I have improved it with half-haired, i.e., with an old face, with flour, yeast water, and a little awakening. It's a good fire, and it's so soft, it smells so good, it's so hot。
VicentaLakin
The traditional practice of eight porridges is to clean up barley, white beans, red beans, green beans, etc., and boil them half-cooked, and then put them into rice, millet, yellow rice, and then burn them with a screech fire. They are congested, sugared and mixed with pre-cooked red dates, chestnuts, etc. In general, peanuts, dates, almonds, walnuts, chestnuts, lotions, lily, cinnamon, raisins and a variety of rice and beans. Do it yourself, not so carefully, collect some of the family's fragmented raw materials and press the pressure pan to the soft sting. We'll have a bowl, delicious, nutritious。
VicentaLakin
My grandfather's family is Shandong, and he loves to eat the guacamole, while my grandmother's is a southerner of the tunnel, and rice and noodles are the staple food. But it's not obvious in our home that the eating habits are so great that mothers from the South love to eat their grandpa's buns, and the tall dad can eat a big bowl of noodles. And these so-called dietary divisions come to me, and they get more confused... When I was little, I was basically just meat and bread, but bread and chocolate, and that was all the old man's "cocoach" all over the world, and when the elders got big, they started to eat on the opposite strip, on the bread, without a drop of rice, until the last two years I fell in love with rice... My brother, who hasn't seen you in years, has come home to visit me for a bowl of rice. I didn't believe it. I went to the supermarket a few days ago, and I saw a big bun sale, and my mom was screaming for a few bags. A few days later, it didn't seem like much of a bun in the fridge, but it didn't seem like the old lady had enough of the buns in the supermarket, chewed without the sweet taste of the rice in the Shandong bun made by Grandpa and Grandma, and put it in the fridge for a few days. Good thing I'm back to learn, and I'm here today to introduce you to the tweedy-wissed buns of Shandong. It's a cold autumn, but it's been done in the kitchen, and it's sweating in the back of the clothes but it's absolutely awesome! Unlike the chords made in the south, Shandong's mostly made of these buns, the fragrance of flour and steam puffs, a white, fat, fat, round of people's water flowing straight out of them, with thin skins, which are chewing out of them, not as big as a bee hole in them. And it's amazing, because it's so little water, and it doesn't choke at all, and I think it's the work that's been done before, so that the flour is fermented under the force. Food doesn't lie, taste doesn't betray
VicentaLakin
Pancakes are a fine paste food developed on the basis of pasta and are traditional pasta foods in Shandong. A detailed description of the pancakes made from the Fausan lavender is given in Qingqing's Vegetables. This time, we can only make a family version of the lasagna, and we can't do it the way we do it. And the thing about making crackers: I thought I'd make this cake, but I didn't really like it, and I didn't know that a video made a very good home edition, so I started playing video in a free afternoon, and I did it step by step, but I did it myself, and I pulled the noodles, and I pressed them, but when we did it, we did it all over, and we tried it all over, and it all over again. We're back on our feet again, but this time it's not too long, and I'm so angry that I'm going to put a couple of noodles together and grow them in my hand that it's not too thin to watch the video. How come when we're finally going to fry it and turn it into a piece of waffle like hair
VicentaLakin
The Jenans eat oils, their skins are soft, their insides are soft, their onions are fragrance, because they are vortexed and their surfaces are yellow. The Chinan eat more than a bowl of chicken silk while it's hot. It's a good price. There are both round and ellipse. More fine, when the oil spiral matures, it empties an egg into the oven and warms it, and the eggs and the oils become one and the food is better. It's similar to onion cakes, but because the oven is baked for more than 10 minutes, it eats more than onion cakes, which is why I like them。
