other Recipe
GenovevaKunde
As the Spring Festival approaches, wanderers who have left their homes rush home one after another, hoping to reunite with their relatives. New Year's Eve is extremely important for Chinese people. On this day, people prepare to celebrate the New Year and have a reunion dinner. Eating New Year's Eve dinner is the most lively and happy time for every household during the Spring Festival. New Year's Eve. The table is filled with sumptuous New Year dishes, and the whole family is reunited, sitting around the table, having a reunion dinner together, celebrating the New Year and welcoming the New Year. The sense of fulfillment in my heart is beyond words. <br />New Year wishes to friends all over the world: comfortable work, comfortable salary, warm quilt, intimate friends, united lovers, everything goes well, always happy, and everything is satisfactory!
BritneyHeller
Ma tofu is a specialty of Beijing and is not found anywhere else. This item comes from the powder room in Jiujing. The flour room used to be a place where flour starch was produced. The beans were ground on a stone mill, and water was added as they were ground. At the same time, the beans were divided into three types. The thinnest one becomes soy milk, which is authentic and is used to make starch; the thinnest one becomes juice, which is bean juice; the middle layer of thick and stagnant dark green flour paste is put in a cloth bag, heated and boiled, filtered to remove the water. It is sesame tofu. <br />The bean curd and bean juice have the same attribute, and are prepared from the same raw materials and methods of various bean curds (20 pieces). They are leftovers for manufacturing mung bean vermicelli and starch. The fermented bean juice is burned open, and the bean juice flows down after filtering with cloth. The bean juice is the bean curd with edge control. Because after fermentation, it has a special sour flavor like bean juice. Old Beijingers like bean juice, but also like to eat hemp tofu, just like Shaoxing people like to eat fried stinky tofu.
PenelopeVandervort
Serve a plate of cool, crisp and secret pickles. Whether it's breakfast or dinner, eat secret pickles for a different winter. <br />I have always believed that pickles are the best accompaniment to white porridge, and the pickles sold outside are really worrying. <br />There are really many varieties of pickles sold in supermarkets. Have you looked carefully? You will find many problems when you look carefully. Just take those various cucumbers, which are about ten centimeters tall, as thick as fingers, and have small flowers with tender thorns on their backs. Do you see the problem? The color is so green, and even the small flowers of cucumbers have turned green. <br />Let's talk about preservatives. In the past, salt was mainly used to protect them. Now, technology is really developed, and almost all preservation and preservation of food are completed by preservatives. <br />The better the pickles, the more inedible they are. Industrial salt marinate a big pimple weighing more than a pound. It only takes about two days to pickle it thoroughly, and the color and quality of the pickles are good. If edible salt is used, it will take about half a month, and the color and appearance are not as good as the former. <br />I usually don't buy pickles because there is a recipe for making pickles at home. I often make pickles and put them in the refrigerator. I don't make too much. After eating, I can make pickles for another dish. <br />Every morning, as long as I drink a bowl of porridge with my favorite side dishes, I always feel that life can be so happy...
