appetizer recipes
VicentaLakin
I've always wanted to do it, but I can't find a ready-made recipe to do it. I had a friend who was an old pastry chef at the food factory, who had retired, who had taught me how to make mountain pastry in traditional ways, and had taught me how to make mooncakes, Sakima, laughs, etc., and I had asked him to teach him how to make mountain paste and strips, but he had failed to provide me with recipes and methods because he had not made them in his food factory. It took me a long time to find out, to use a variety of methods and formulas, to finally produce the kind of rags and strips that I wanted, and the taste was good, and the moment I made the successful product, it was really exciting, to give everyone in the family a taste of it, to look forward to their evaluation, and when everyone said it was delicious, my heart fell down. To feed my grandson, the little one eats one after the other, because he's sugary, and I hid the box with the stickers in it after three, so he can eat only a little bit a day, and the key is to make it to the family and the baby, not to buy it, not to worry. That's the food you can trust
VicentaLakin
This spicy chicken, you don't have to fry it, you don't have to fry it with spicy leather, you don't have to put on a lot of spices, but it tastes beyond your imagination. This is my creative dish, mainly because I have the red fruit family's spicy spicy fish sauce. It's a couple of spicy tacos in the mountain high-altitude mountains, lantern pepper in the Sichuan temple basin, a big red burrito pepper in Han-won, green pepper in Kim-yang, with a 100-year-old fragrance formula, and a hot, hot, spicy, spicy, spicy stomachs, and no oil. I've been using it to cook chicken with wide powder, bean skin and mushrooms
