two-person world
VicentaLakin
Oil seals originated in the south-west of France near the Atlantic Ocean and have been in existence for centuries. Initially, it was oil-covered geese, which is believed to be associated with the tradition of local people filling in geese for fat liver. The whole goose is completely immersed in goose oil in a large pot, with a small fire stretching for hours, and then a winter can be kept in the altar, and more people will not be oiled to preserve the unique flavor. Although olive oil is also used in the French Mediterranean region for oil sealing, “orthodox” oil seals are used for duck oil and goose oil. Many other meats can be prepared in the form of oil seals, but the term “oil seals” is used in traditional custom to refer exclusively to oil-covered ducks or geese. The duck's legs pass through complex cooking methods such as pickled, oiled, low-temperature roasting, but they are soaked, the meat is not broken, the food is perfect and the colour of gold is attractive. Three feet at a glance, one bite at a time, a silked duck with a soft inside, a puffy mouth, so full of it! It's so sweet, it tastes so good
VicentaLakin
At the end of the year, last year's end was as if it had happened yesterday, and this year it started again, and I don't know if people have grown up to feel that time is going on so fast. I always remember that when I was a kid, I had to wait for a weekend, and now it's always like a weekend and a weekend, and we've grown up in the dust of our years. I've been thinking about what my food dream is, but I didn't think about it when I first learned to cook it, but when I cook for the people I love, when I watch people eat happy and enjoy the food you cook, there's a sense of satisfaction in my heart, and in order to keep it going, I'm learning, and gradually the kitchen becomes a place of love. Remember when we renovated the house, Bear said that I was going to break the wall of the library and put it in glass so that I could see you in the kitchen while working in the library, so that the wall that we saw in the kitchen actually turned into glass. So my food dream is simple, I'm willing to do it, and the people who eat it enjoy it, that's enough. Well, that's a lot of things. Is it like our lives to make a dish that you've never done before, try and taste well, sour and sweet and sour? The pan is a northeast veggie, usually ending with ketchup. I didn't put it today, but it tastes good。
VicentaLakin
I like Western food, not just its delicious taste, but its flirtation, marble fireplaces, silver candlesticks, scrawled crystal lights, and the grubling wine, plus the elegance of the people at dinner, which is a moving picture. The Western restaurant, though luxurious and romantic, is also relatively high in consumption, with two visits for three days, which is a significant expense, so doing it at home is the best option. Fried steak is the child's father's favorite, and I usually like to fry it up to seven. When you're done, you can have a good taste by pouring black pepper juice. This time, I put black pepper juice in a silver bowl. When you eat it with a fork, the hot sauce comes out. Moreover, it was a good choice to eat beef with a white radish, and in the end, even with a white radish, which was decorated, made the dish more unique and added to the culinary。
VicentaLakin
The shrimp can't give it a nationality, with red curry from Thailand, with the most sweet, spicy Korean sauce, with ketchup, with a little spicy acid, and sweet, of course, with silk curry, an absolute rice killer, with a nice little wine. With fresh shrimp produced locally, we don't even have to pick out the shrimp line, which is our own local beach charm。
VicentaLakin
There are two types of gingerbread in English: Gingersnap, which literally understands Gingerbread. The other term comes from German, called Lebkuchen. In any case, the ginger cake is a cake for Christmas and is usually made of honey, red sugar, almonds, honey berries and spices. There's a lot of tricks now. Gingerbread hut. Gingerbread is an ancient food, first seen in the ancient Roman Empire, in a cooking book called Cooking and Eating in the Roman Empire. The main raw material of the ginger cake, Chon, was very popular and rich at the time, but without falling behind in the Roman Empire, Chon disappeared in Europe until Marco Polo took it back from China to the continent in about 1295. In the Middle Ages, because of the long duration of the ginger cakes, many young ladies would have decorated the ginger cakes, especially with real gold, to give them before the knights who took part in the immediate shooting. So gingerbread became a very representative symbol and produced many markets with the theme of gingerbread. Even in some villages there is a tradition of inviting unmarried women to eat "hunband" in the form of gingercake on the market, giving them the opportunity to meet a truly suitable husband。
