It's an interesting dish. People who like it like it very much. People who don't like it hate it. Ha ha. Just. I have a son. It's the former. I can't do it. ha-ha. (expanded)
How can you miss this dish if you like tomatoes.
It used to be a bowl. I'm afraid it's not ripe for a large plate of seeds.
Every time I buy food, I see taro. I want to buy some home, but I'm afraid it can't be done well. What I can think of is steamed taro with chopped peppers. I gave up. I'm really greedy today. I bought some. In my head, I created a new dish - ste... ...
From October to now. Insist on taking one ginseng every day. In order to strengthen the physique. Ha ha. But in recent days, it's been very bad. I can't remember to eat it in the morning. OK. I finally remembered this morning. So I made this ste... ...
My husband's friend sent two big carp. It's Jiang carp. I don't understand these. I don't know too many ways. I just want to have the most primitive braised fish. Plus the all-purpose secret braised fish juice. It's done in an hour. (expanded)
Fish is a freshwater fish. It's called the most handsome fish in Asia. It's the most intelligent fish in the world. The protein content of dried silver carp was 72.1%, and the fat content was 13%, which was higher than other edible fishes. There... ...
The protein content of silverfish is 72.1%. The amino acid content is also very rich. The nutritional value is very high. It has the functions of Tonifying the kidney and increasing Yang, eliminating deficiency and activating blood, benefiting t... ...
This is what my mother learned from Laba. When my mother made two big pressure cookers for my grandma's family and my grandmother's family, I couldn't really eat them. I can eat four bowls by myself. It's really special.
Simply wait for Ding's new way of eating
It's almost new year's day. Many people start to buy new year's products. They are preparing for new year's Eve dinner. Since the new year is coming, we should pay more attention to the food than usual. In addition to using the ingredients we do... ...