有不純正血統的臺灣筒仔米糕飯😂是先煮米後放餡料再蒸過
用有機糯米，有機黏小米，有機胚芽糙米和紅米混一起煮成的米饭（减少糯米的摄取以减少肠胃不适）
餡料是自製的菇菇醬
還有搭配的自製海山醬（味道是酸酸甜甜，有再加一丁點的辣😬臺灣小吃蚵仔煎的醬汁就是它
有清炒莧菜（一般薑絲和自製菇菇調味料）
有自製南乳麻香汁涼拌芽菜（自發豆芽還有一些，就混合蘿蔔和芫荽，淋上自製醬汁即可）
五香滷豆乾（自製的五香粉為主
麻油薑片燜腐竹（沒有很軟，別管它，照吃
台式泡菜（呐，就是那天醃製的泡菜😄
Automatic TranslationThere is no pure origin Taiwan barrel Chai rice cakes rice😂is to first cook the rice and place fillings and then steamed
With organic sticky rice, organic sticky millet, organic germ brown rice and red rice mix from boiled rice to reduce rice intake to reduce gastrointestinal discomfort）
The stuffing is homemade mushroom mushroom sauce
Also with the homemade sea mountain sauce（taste is sour and sweet, plus a bit of spicy😬Taiwan snacks oyster omelette sauce is it
There are stir-fried amaranth General ginger wire, and homemade mushroom mushroom seasoning）
Homemade 南乳 hemp fragrant juice salad sprouts（spontaneous sprouts and some, just mix the dill 蔔 and coriander, topped with a homemade sauce can be
Spiced halogen Dougan（homemade allspice as the main
Sesame oil and ginger slices simmered Yuba with no very soft, leave it, according to eat
Desktop pickles（my God, that was the day pickled made pickles😄
