During dinner, Qin Moshen and Song Yan did not come down to have a meal. Lin Miaomiao thought that they must be very busy at work today.
In fact, since she knew she had a relationship with Qin Moshen ten years ago, she was a little confused about how to face him.This may temporarily alleviate her at a loss.
On that day's dinner, fried beef with scallions, scrambled eggs with loofah, roasted pork with mushrooms, potatoes, and stir-fried kale.
To make pepper and salivate chicken, remove the bones of the chicken legs, add cold water to the pot, add onion and ginger cooking wine, boil over high heat and turn to low heat, remove and soak it in ice water.
Then mix the sauce, cut the millet into pieces, add minced garlic, chili powder, and white sesame seeds, pour a hot oil to stimulate the fragrance, then add light soy sauce, sugar, and pepper oil, and pour a little water chicken soup.
Remove the stems of the enoki mushrooms and wash them, put them in the chicken soup and cook them. Take them out and spread them at the bottom of the bowl. Put them in the chicken legs and put them in, and then pour them with sauce.
There is a loquat tree in the garden, which has golden fruits, oblong and full and evenly symmetrical.
She tasted it and it tasted very sweet. She picked a bunch of them and picked them out in perfect condition.
Wash the ribs and water, put them in a clay pot, slap ginger, add candied dates, inject appropriate amount of water, bring to a boil over high heat, and boil over low heat.
When stewing pork ribs, then treat the loquat fruit, tear off the skin, cut in half, and remove the white inner membrane in the core and flesh.
When the ribs are almost ready to be served, pour in the loquat fruit, boil and turn off the heat to prevent damage to the rich vitamins contained in the fruit.
This loquat rib soup has fresh and fruity meat, a slight sour taste, appetizing and light, and has the effect of clearing heat and moistening the lungs for those who have been using their throats.
When Xu Zeyan went downstairs, he helped her take the computer she used to her room. He happened to see the cake painted on a white paper on the table, and two beautiful lemons were painted next to it.
His fingertips gently flew over, and a slight sourness appeared in his heart, but he felt a strange comfort.
When I was young, the things my brothers liked were not very similar, whether it was toys, books, or even hobbies.
There had never been any other opposite sex around Qin Moshen, so Xu Zeyan had never been able to figure out his aesthetic taste.
Now, they fall in love with the same woman.
Lin Miaomiao seemed to have the same feelings towards them, regardless of coming first and then coming.
Early the next morning, Lin Miaomiao prepared brunch in advance in order to catch the online class at 9 o'clock.
Zucchini egg pancakes, salted cabbage hearts, cucumbers, braised beef, and crab and seaweed rolls.
The yam lean meat porridge that has been kept warm in the rice cooker ensures that no matter when someone comes down, they can taste the warm porridge.
But during class, she would occasionally think of an important task in the afternoon, to make a birthday cake for Qin Moshen.
She woke up early and went to the garden to pick the freshest lemons and planned to make a lemon shanti butter cake.
In order to give him an unexpected surprise, she specially moved to the stainless steel countertop in the storage room to do it.
The recipe for this Lemon Chanti Buttercake comes from the old Japanese pastry shop YOKU MOCK. Its signature cigar egg roll is a representative of Japanese dessert souvenirs.
First she made an eight-inch chiffon cake, with the egg white and yolk separated, and the egg whites were added with fresh lemon juice and white sugar until they were firmly foamed.
Stir in the egg yolk with sugar, vegetable oil and milk and emulsify it. Sift it into low-gluten flour and rub it into the batter with lemon zest.
First take one-third of the egg white and stir evenly, then pour back into the remaining egg white and continue stirring evenly, pour into the mold, shake off the bubbles, and put it in the oven.
The cake baked in this way exudes a natural lemon fragrance and is cooled upside down on the grill to prevent the cake from shrinking.
Next is to make lemon mayonnaise, beat the whole egg and filter it, add white sugar and salt to stir well.
Also add lemon juice and lemon zest, pour into a non-stick pan, add a small amount of softened butter, heat over low heat and stir until thick.
The lemon cream cream frosting is made of lemon mayonnaise, add the frosting, add butter in three times, and beat until soft and fluffy, then pour in the light cream in the second, and slowly beat evenly.
Cut the lemon chiffon cake into four slices, one slice of the cake with a layer of lemon cream frosting, layer by layer.
The lemon cream cream has a slightly thicker taste. In order to make the taste more layered, the cream on the outer layer is a lemon cream that combines lemon mayonnaise and light cream, making the taste more fresh.
Finally, use a piping bag to squeeze out small butterfly flowers on the top of the smooth cake, and the lemon slices are decorated with garnish, and the lemon shanti butterfly cake is finished.
In fact, since she knew she had a relationship with Qin Moshen ten years ago, she was a little confused about how to face him.This may temporarily alleviate her at a loss.
On that day's dinner, fried beef with scallions, scrambled eggs with loofah, roasted pork with mushrooms, potatoes, and stir-fried kale.
To make pepper and salivate chicken, remove the bones of the chicken legs, add cold water to the pot, add onion and ginger cooking wine, boil over high heat and turn to low heat, remove and soak it in ice water.
Then mix the sauce, cut the millet into pieces, add minced garlic, chili powder, and white sesame seeds, pour a hot oil to stimulate the fragrance, then add light soy sauce, sugar, and pepper oil, and pour a little water chicken soup.
Remove the stems of the enoki mushrooms and wash them, put them in the chicken soup and cook them. Take them out and spread them at the bottom of the bowl. Put them in the chicken legs and put them in, and then pour them with sauce.
There is a loquat tree in the garden, which has golden fruits, oblong and full and evenly symmetrical.
She tasted it and it tasted very sweet. She picked a bunch of them and picked them out in perfect condition.
Wash the ribs and water, put them in a clay pot, slap ginger, add candied dates, inject appropriate amount of water, bring to a boil over high heat, and boil over low heat.
When stewing pork ribs, then treat the loquat fruit, tear off the skin, cut in half, and remove the white inner membrane in the core and flesh.
When the ribs are almost ready to be served, pour in the loquat fruit, boil and turn off the heat to prevent damage to the rich vitamins contained in the fruit.
This loquat rib soup has fresh and fruity meat, a slight sour taste, appetizing and light, and has the effect of clearing heat and moistening the lungs for those who have been using their throats.
When Xu Zeyan went downstairs, he helped her take the computer she used to her room. He happened to see the cake painted on a white paper on the table, and two beautiful lemons were painted next to it.
His fingertips gently flew over, and a slight sourness appeared in his heart, but he felt a strange comfort.
When I was young, the things my brothers liked were not very similar, whether it was toys, books, or even hobbies.
There had never been any other opposite sex around Qin Moshen, so Xu Zeyan had never been able to figure out his aesthetic taste.
Now, they fall in love with the same woman.
Lin Miaomiao seemed to have the same feelings towards them, regardless of coming first and then coming.
Early the next morning, Lin Miaomiao prepared brunch in advance in order to catch the online class at 9 o'clock.
Zucchini egg pancakes, salted cabbage hearts, cucumbers, braised beef, and crab and seaweed rolls.
The yam lean meat porridge that has been kept warm in the rice cooker ensures that no matter when someone comes down, they can taste the warm porridge.
But during class, she would occasionally think of an important task in the afternoon, to make a birthday cake for Qin Moshen.
She woke up early and went to the garden to pick the freshest lemons and planned to make a lemon shanti butter cake.
In order to give him an unexpected surprise, she specially moved to the stainless steel countertop in the storage room to do it.
The recipe for this Lemon Chanti Buttercake comes from the old Japanese pastry shop YOKU MOCK. Its signature cigar egg roll is a representative of Japanese dessert souvenirs.
First she made an eight-inch chiffon cake, with the egg white and yolk separated, and the egg whites were added with fresh lemon juice and white sugar until they were firmly foamed.
Stir in the egg yolk with sugar, vegetable oil and milk and emulsify it. Sift it into low-gluten flour and rub it into the batter with lemon zest.
First take one-third of the egg white and stir evenly, then pour back into the remaining egg white and continue stirring evenly, pour into the mold, shake off the bubbles, and put it in the oven.
The cake baked in this way exudes a natural lemon fragrance and is cooled upside down on the grill to prevent the cake from shrinking.
Next is to make lemon mayonnaise, beat the whole egg and filter it, add white sugar and salt to stir well.
Also add lemon juice and lemon zest, pour into a non-stick pan, add a small amount of softened butter, heat over low heat and stir until thick.
The lemon cream cream frosting is made of lemon mayonnaise, add the frosting, add butter in three times, and beat until soft and fluffy, then pour in the light cream in the second, and slowly beat evenly.
Cut the lemon chiffon cake into four slices, one slice of the cake with a layer of lemon cream frosting, layer by layer.
The lemon cream cream has a slightly thicker taste. In order to make the taste more layered, the cream on the outer layer is a lemon cream that combines lemon mayonnaise and light cream, making the taste more fresh.
Finally, use a piping bag to squeeze out small butterfly flowers on the top of the smooth cake, and the lemon slices are decorated with garnish, and the lemon shanti butterfly cake is finished.
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