Pregnancy Recipes
VicentaLakin
As a Sichuan, I was used to the term "sweet rice" and I went to college to meet my northern classmates and later Guangdong's younger siblings. They're called Porridge, saying our Sichuan rice is not porridge, and their porridge is so much soup, and our rice is sour water! I must admit that, indeed, there is a great difference between practice and food. Schoolmates in the north often come to table with rice, porridge and so on, and Guangdong's brothers and sisters make a wide variety of special porridges, which are also delicious. That's the way one side brings up one side! Every meal appears on our table and has been carefully chosen. We give it a sense of trust, and it gives us the beauty of trust! Wherever you're from, whatever your taste is, I believe that both rare rice and porridge are beautiful and you can't get away with it
VicentaLakin
Five flowers is a good thing, and when I was young, I thought I was fat and I didn't like it, but my mom would make red meat, my grandma would make rotten milk, and my grandmother would make fried meat, and all the bouquets that they made were slowly accepted. So now I'm fond of five flowers, whether they're home-grown or restaurant-based or even Korean-style. Eating is actually a habit, like growing up in an environment, and we go out and look for a place for ourselves, and we go around and find out that what was needed was already there. So, it's the usual, it's the same smell I've been holding on to..
VicentaLakin
As a child, the popcorn machine was a black lead, corn grains were packed in, and there was a fire on it, shaking and shaking with a small hand, pressure came up, opening and putting it in a bag, with a bag full of corny popcorn. The kids are so excited about it, you eat me up. Go home and grab Mom's hand and tell Mom to make corn. And when I grow up, I eat a lot of popcorn, creamy, caramel-smelling candy
VicentaLakin
Fish noodles are characterized by thick soup, fresh taste and aroma. It's common for people to say, "Eat a bowl of fish and soup, play an old birthday." It's a bowl of soup, but it's a hard job. The most important thing is to make fish soup. The black fish is first cooked with yellow and then boiled with a small fire, after which the fish soup is thick and white as milk, fat and not greasy. When the noodles are ripe, the bridge is crossed with cold water. Put noodles in the bowl and two more spoons of white and fat fish soup. On the surface, there's no heat. In fact, it's light soup, but it's hot, it's deep, it's thick, it's beautiful. The mother-in-law's carrot harvest was full, with a basket full of them, and friends brought some live fish. And my little friend was very fond of noodles and fish, so he combined these two foods to make this bowl of black fish soup carrot noodles. Tastes that are clearly beyond my expectations, white black fish soup, delicious tastes, and orange oranges with a bit of naturally sweet carrot face, and the kids with their soup slag. Can you warm your heart in such a cold weather with a bowl of warm black fish carrot soup
