Roland7890

The romance of cream envelopes every bite, and the taste of happiness stirs up the infinite appetite and makes the taste buds understand the feeling of heartbeat.

Drying food is the love of ordinary life

Loving yourself starts by going down to the kitchen alone

Whether there is a favorite person in the heart, or a favorite taste in the bowl, it makes life worth looking forward to

There is love in the heart and the meals are delicious

Shred lemon and squeeze the juice, shavings. 2. Knead all ingredients except butter, lemon shredded, and yeast into a ball, and continue to add butter, lemon shredded and yeast to knead until expanded. Then ferment the base to twice as large, divide into 6 parts, roll round and relax for 15 minutes.

Take out the slightly soaked curd bamboo skin, put in an appropriate amount of minced meat, and roll it up like a roll of flour. Pour oil into the pan, heat the oil, then pour in the tofu skin and wrap the meat, fry the tofu skin until golden brown on both sides, and then you can take it out

1 radish, 4 bowls of stock, a little coriander, cooking oil to taste. Production step 1: Wash the radish, peel and cut into pieces, and wash and cut the coriander into small pieces. 2. Put an appropriate amount of dashi stock and radish cubes into the pot together, boil and reduce the heat to low, and simmer until the chopsticks can penetrate the turnips

Put it in a steamer, steam over high heat, and use chopsticks to rot as soon as you insert it. Crush the mashed potatoes with a spoon and pour in the milk. Sprinkle with pepper and salt and finish with mozzarella cheese evenly.

Cut the beef into thin strips. 2. Rinse repeatedly with clean water and remove the water. 3. Add pepper, soy sauce, salt 4. Add a little starch to the beef and grasp well, marinate for 15 minutes. 5. Squeeze the fresh lemon juice out of a bowl

Preheat oven at 180 degrees and set aside. 2. Wash and wipe the duck breast dry, add seasonings and marinate well, set aside. 3. Heat 1 tablespoon of oil and fry onions and duck bones until fragrant, then add red wine, lemon juice, orange juice and soup and cook over low heat for about 1 hour, then use a tight sieve to remove the dregs into bigale juice and set aside. 4. Heat 1 tsp of oil and fry the duck breast, then bake in the oven for about 7 minutes, mix with cooked dishes, drizzle with bigali juice, and serve.

A canteen hides fireworks in the world, and the food records the warmth and warmth

Countless pleasures, fat that cannot be escaped

Eat well and live with your heart happier than anything

Leave your eyes to the scenery and your weight to the food.