light Recipe

stir-fried rice noodles with cabbage

stir-fried rice noodles with cabbage

KristinaZulauf

2011.03.01! This is the beginning of the new month. February is really short... Hehe, I was worried yesterday for a whole day waiting for my law paper results, but the results didn't come out. Management accounting was cancelled again. The originally 2-hour financial accounting was released in 45 minutes. There was no law seminar this week. It was originally the day with the most classes, but it became so few. I was still a little uncomfortable. I went to the supermarket to buy something this morning. When I saw red wine, I planned to buy a bottle. However, when I paid, I insisted on using my passport. Of course I didn't bring something as important as a passport with me. If I lost it, it would be miserable. That woman wouldn't buy me no matter what. Sigh... I can't sell alcohol and tobacco until I am over 21 years old. I am only a few months away from turning 21. It seems that I am still too young to fool... but I want to drink 5555. <br />Forget it, let's make the last recipe. It added a little creativity to the original cabbage stir-fried rice noodles. When eating it, the first thing I felt was that it was so delicious, the taste of home! haha.
Mushroom glutinous rice steamed wheat

Mushroom glutinous rice steamed wheat

TitoBerge

Shaomai is similar to steamed buns, but compared with steamed buns, the skin is thinner, the filling is larger, and there are also differences in shape. Once upon a time, Shaomai was only sold in teahouses. Invite three or five friends to bring a pot of Bi Luochun, and add a drawer of freshly made Shaomai to taste tea and express confidences. At that time, it was also a very petty behavior. <br />Legend has it that in the third year of Qianlong, Wang in Beijingli Village, Fushan County, opened a Fushan Shaomai Restaurant at the Xianyukou outside Jiaomen Gate, Beijing. One New Year's Eve, Qianlong returned from a private visit in Tongzhou and passed by Fushan Shaomai Restaurant. Attracted by the floating fragrance, he went in to eat Shaomai. The Shaomai filling here is soft and fragrant, oily but not greasy, white and crystal clear, like jade pomegranate. Qianlong praised the meal. After returning to the palace, he personally wrote the three characters "Duyizhi" and ordered people to make a plaque and send it to Fushan Shaomai Hall. From then on, the Shaomai restaurant became famous and its value doubled. <br />People often regard Shaomai as a delicacy for banquets, and is also deeply loved by the public. Naturally, in today's era when all people are DIY, the fillings of Shaomai are even more varied to meet the different needs of your stomach.