spiced Recipe
EladioChristiansen
Our husband has always hated spices, especially Zanthoxylum bungeanum. I don't understand how he offended this "Zanthoxylum bungeanum" that he doesn't like it so much! Therefore, I put very little spices in my vegetables. Everyone can see by looking at my diary. In fact, I still like things with spices very much. <br />One day, while we were eating beef at home, he asked me,"Do you know what kind of beef I like best?" Sauce beef, who doesn't know it! Every time he talks about pickled beef, he will reveal the text he learned about Lin Chong, a hero of Liangshan. Isn't it just that Lin Chong ate pickled beef? It seems that he envies the kind of people living in the grass. I wonder if they were the same kind of people in my previous life! I said, you don't like things with spices, how can I dare to make them? He said it wouldn't matter if he put it a little! Sigh, why is this person so strange!
JudeBarrows
Lanzhou beef noodles pay attention to five characteristics: one clear (clear soup), two white (radish white), three red (chili oil red), four green (coriander green), and five yellow (yellow and bright noodles). Noodles can be divided into large width, wide, thin, capillary, leek leaves, bridge wheat spinulosa and other types according to their thickness. The noodles are drawn on site by hand. A bowl of noodles can be prepared in less than two minutes. Then, the prepared beef noodle soup and white rice slices are poured, and red chili oil, green garlic sprouts, and cilantro are mixed. It is amazing to eat.
