home cooking
VicentaLakin
After the summer, the mood is not very good for a barbecue-eating person, but the biggest part of the summer is to eat and drink in a row, to eat and drink, to eat and to drink, to eat and not go out, to do it at home, and to say that technology has really made life better. Air frying pots have become essential appliances in the kitchens of many people in recent years, and air frying ovens have appeared to be similar, but I find the air blowing and roasting to be quite different after a continuous comparison. I share today a home-size barbs that are used to blow up the air, without oil, without charcoal, with the same taste and taste, with the same oil, with no dry food, with fresh meat, as long as the meat is right, the salt is in place, the practice is zero failure, we have a string of large pieces of meat, we have three pounds of lamb, we have enough meat, and our husbands and sons say it's delicious。
VicentaLakin
Roach tofu, believe everyone in the North has eaten. For the northerners, who eat pasta, every fall and winter, when radish comes on the market in large quantities, vegetable prices increase and the variety is smaller, and cabbage becomes seasonal, cheap and delicious, not only for cooking, stew, but also for steaming radish tofu, radish and tofu are cheap foods, both of which are available every quarter of the year, and two cheap foods are mixed. Together, simple steaming becomes not only a staple food, but also a good digestion, with a few more foods, with vegetables and tofu, with tables and nothing but comfort and satisfaction。
