Eggs and casserole dumplings VicentaLakin I love dumplings as much as I do in the North, especially with the pickles. Let's change it today, make a fragrance with a little salt. Say it's soft, just a lot less fat than red meat. Eggs, clams and cabbage match each other and highlight their scent and taste。
Homemade larvae VicentaLakin Autumn is a time of large supplies of pork and a busy season of canned meat and household sausages. It's my home-made larvae
French sugar chestnuts VicentaLakin Chestnuts are made in French and Japanese. Japanese production is relatively common, with reference to the Japanese food movie Small Forest. I'm using a French-style production method today, which is a little more complicated with material and production, but with a taste of vanilla sweetness and a micro-sweet of rum。
Non-fried rice pot VicentaLakin Don't make any more porridges, make some food, turn into a little snack everybody likes: a greasy rice pot! This pot doesn't have to fry this non-fried rice pot. It's a hard taste, not a softer, but not a bad one, isn't it
Tea eggs VicentaLakin Autumn is just like this. Make some tea eggs and add something to the early autumn morning。
