今天是国际乐高日
分享一组“乐高”系列电影经典场景神还原:
《2001:太空漫游》 by Ladondorf
《低俗小说》by Morgan Spence
《泰坦尼克号》by Morgan Spence
《异形》by Coco Compro
《出租车司机》by Michael Lepard
《毕业生》by Kaptain Ko Bold
《闪灵》by Morgan Spence
《音乐之声》by Morgan Spence
《雨中曲》by Morgan Spence
《惊魂记》by I Can Lego That
詹姆斯·邦德 by I Can Lego That
《星球大战》by Nick DellaMora
《黑客帝国》匿名
《美国丽人》by I Can Lego That
《发条橙》by I Can Lego That
《愤怒的公牛》by I Can Lego That
《蒂凡尼的早餐》by Morgan Spence
《盗梦空间》by I Can Lego That
分享一组“乐高”系列电影经典场景神还原:
《2001:太空漫游》 by Ladondorf
《低俗小说》by Morgan Spence
《泰坦尼克号》by Morgan Spence
《异形》by Coco Compro
《出租车司机》by Michael Lepard
《毕业生》by Kaptain Ko Bold
《闪灵》by Morgan Spence
《音乐之声》by Morgan Spence
《雨中曲》by Morgan Spence
《惊魂记》by I Can Lego That
詹姆斯·邦德 by I Can Lego That
《星球大战》by Nick DellaMora
《黑客帝国》匿名
《美国丽人》by I Can Lego That
《发条橙》by I Can Lego That
《愤怒的公牛》by I Can Lego That
《蒂凡尼的早餐》by Morgan Spence
《盗梦空间》by I Can Lego That
武夷山山脉纵横,气候湿润。当地人为抵抗湿气,就逐渐形成了爱吃辣的饮食特色,比如熏鹅。这里的熏鹅不是传统的柴火慢熏,而是在炒锅中,将辅料快速加热后产生的烟气来熏制。结果如何?香气扑鼻,皮脆肉嫩。#好吃客# #福建#
In the humid climate of the Wuyi Mountains in Fujian province, the local cuisine is bold in its flavors. Take the smoked goose, for example. Instead of the traditional method of slow cooking over a wood fire, it's heated quickly in a wok with a mix of marinades, including chili and Dahongpao tea. The result? A pleasant aroma, crispy skin and tender meat.#Fujian #foodwise #travelogue
In the humid climate of the Wuyi Mountains in Fujian province, the local cuisine is bold in its flavors. Take the smoked goose, for example. Instead of the traditional method of slow cooking over a wood fire, it's heated quickly in a wok with a mix of marinades, including chili and Dahongpao tea. The result? A pleasant aroma, crispy skin and tender meat.#Fujian #foodwise #travelogue
#好吃客# 【武夷熏鹅】武夷山山脉纵横,气候湿润。当地人为抵抗湿气,就逐渐形成了爱吃辣的饮食特色,比如熏鹅。这里的熏鹅不是传统的柴火慢熏,而是在炒锅中,将辅料快速加热后产生的烟气来熏制。结果如何?香气扑鼻,皮脆肉嫩。#福建# In the humid climate of the Wuyi Mountains in Fujian Province, the local cuisine is bold in its flavors. Take the smoked goose, for example. Instead of the traditional method of slow cooking over firewood, it's heated quickly in a wok with a mix of marinades, including chili and Dahongpao tea. The result? A pleasant aroma, crispy skin and tender meat.
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