Jiangsu and Zhejiang snacks
VicentaLakin
A small cage is a medium-sized snack I've been eating from my childhood, known by the Hangzhou people as a small cage, which is a traditional snack from the Gangnam region, and which is popular in Shanghai, Changzhou, Nosinge, Hangzhou, and so many other places, and has developed its own features, such as the usual state, a small bowl of white congee, a small bowl of sweet and sweet, but all of which share the same characteristics. The Hangzhou cage is the most famous one in 100-year-old store, and it's also a familiar home. Now, the small cage represents more than just a famous midget, but it represents the memory of the children of the eaters
VicentaLakin
I'm making a little bit of this today, actually, a kind of medium-sided, soothing. The soothing is a traditional snack, and in basic operations, some changes in the configuration generate a new breed. I've made this soothing pastry that looks like a bouquet or a bouquet, so it's called a bouquet or a bouquet. The materials used are not complex, they are just plain flour, and pig oil, mid-steals can be soy sand, date mud, or salty, like pepper salt. I'm using coconuts today, one to pick up and the other to add something else to the snack. This party uses the recipe of the food-cooked Sunny. Square's good. It's so sweet, but I'm just going to have to go further. If it's bean sand or date tart, it's more fragrance. It's summer, but it's just like Yang Wanli's poem: "Let's go to heaven and shine the sun." This is the way to give our summer relatives a warm, quiet summer。
VicentaLakin
One day, good breakfast is vital to the body, with a healthy energy ratio of 3:4.3 a day. From here, it can be seen how important it is to have a good breakfast, and the nutrition experts recommend that the best seven nutrients be consumed. So, don't be afraid of trouble, make a frying bag, have soybean, have some vegetables, have a big, nutritious breakfast that will fill the whole day! It takes more time to make meat buns. It is recommended that the first night be made, that the water be fetched be hard, and that a lot of water be pumped patiently, that the meat be made to ensure that the meat is juicy, that it is put in the freezer for one night, and that it is packed. Here's what we'll do.
VicentaLakin
The buns are always delicious, but every time they don't get a few they don't want to eat, because the soup in the bag is made of thawing, a little sticky and a little greasy, so they are rarely bought. Today's "sweet cages" are the result of cooking, which tastes so good, and the sauce is so beautiful, the meat is so soft, it doesn't get tired of eating, it's much better than buying. However, what is missing is the fact that after the bun cools, the skin is a little bit stiff, so it's best to eat while it's hot。
VicentaLakin
The North prefers pasta, our dumpling buns, and so on. My husband, in particular, loves pot paste and meat and seafood, so I usually have more droplets. In fact, the most common drops with pork cabbage and lamb radish on the pan are beef droplets. 'Cause beef fat's low, making the mouth feel hard. But with my formula, it's perfectly avoidable. The beef pot paste, which is a trickle and half-heated face, is the best way to taste it, and the skin is soft. It is important to add more water to the veal pie and to keep it moving in one direction so that it is fully absorbed. If you don't get a lot of water, it'll be hard and bad. It's good for people to eat。
