snack recipes

Red sugar ice powder

Red sugar ice powder

VicentaLakin

Ice powder, which is known for its variety as ice, originates from a famous snack in the cloud and in your area, and is later introduced into the Pengshan region of Sichuan, which has become popular in recent years, and has tended to develop throughout the country owing to frequent tourism and geographical exchanges. Ice powder, not just in shape as ice, is cold and sweet after cold and cold, smooth and smooth and has the effect of cooling the fires. It's a popular summer meal。
Zen oil

Zen oil

VicentaLakin

The aroma is a common spice, which is used to make halogens, and it's used to the aroma, and it's used to the fried foods that we eat for breakfast, and it can be made of a fragrance when we have a little aroma, which is unique and delicious. The formula of the aroma bar: 1,000 grams of flour, Hewelium-free aluminum precipitant: 30 grams, eggs: 100 grams, edible oil: 50 grams, water: 500 grams, sugar: 20 grams, salt: 15 grams, small aroma: 25 grams. 2. The relevant note 1 and the condensed bar of flour have a strong and unscathed taste, so the fragrance bar has to choose the fragrance of the flour in the bar, special powder or fine powder. 2. The usual aluminum-free inflatables are magnified, and the small fried indulgents are not easily porcelain, and it is recommended to use the seaweed smelts in an average of 3 per cent (in flour). 3. Eggs and edible oils are good for improving the flailability of small oil bars. It is important to note that the amount of water used without eggs and face is generally 60 per cent, while eggs are added to the face and water is reduced equally according to the weight of the eggs. Before using the aroma, it shall be made of fire, which shall normally be broken as soon as possible with the hand, followed by a cane of the face。
Mint ice

Mint ice

VicentaLakin

The cook asked me how you grow mints. Actually, it's my mother-in-law, who knows that I drink with mint water and so much in the field. The mints planted on the ground, and they were not managed much, and they grew so crazy that they had been pulled out by their mother-in-law. I usually pick the leaves from the top, and the more they're broken. Now you can't finish the mint, you can't eat after the season, so I was like, "Do you want to take it off and keep it?" The idea of keeping it in the ice, keeping it cool, keeping it green。