hot spicy Recipe
VicentaLakin
It's like there's a lot of hot pots in Shenzhen all night, and there's a lot of food horns in the mall, and there's a lot of people sitting at a table looking at the giant bowls of peppers. I've always been a follower, especially with regard to food, and I can't say I'm going to Shenzhen's hot hot pot, but I'm going to be there. I really don't see how good this sauerkraut pot is, but it's all mixed up with a lot of spicy oil. The vegetables are just slightly different in quality. They all taste the same, except for beer, drinks and rice. But sometimes I go to eat, especially when I'm having a spicy, fragrance pot that fills my stomach. But it's really not the moist weather in Shenzhen, and it's only a few times to decompress, and it's better to eat less when it's oily. But let's do it ourselves, make what we want to eat and put it on. Fresh food is guaranteed, let alone oil. It's the second time I've made my own spicy pot, compared to the first time I've made my own spicy sauce, and this time I'm lazy with ready-made spicy sauce, it's easier, of course, not to forget to cook a spicy rice. When you're done, put it in my pretty shallow pan, on an electromagnetic furnace, and the little fire warms up and eats it. This cooker, which uses 12 types of culinary food, seems to be rich, but it is simply a meal that leaves no choice. There are too many choices in life today, and perhaps many of them are due to these too many choices, and it is easy to be happy and satisfied when there is often no choice. And today's "Spicy Pots" is my most primitive desire。
VicentaLakin
Vegetables: herbs, tofu, cuisine. Precipitation: Precious salt, edible oil, Li Jincheng, spicy, pepper oil, pepper powder, chicken. Method: 1, tofu slices, appropriate amounts of herbs, 2, hot pots, oil for food, appropriate amounts of fresh water to burn, and pepper oil. 2. Adequate salt, pepper powder, spicy, raw. Three, pour the ready tofu and fish chips into the pot, four, ten minutes, and it tastes good. 5 The final infusion of chicken and spices。
VicentaLakin
First of all, there's something to talk about. On October 8th, the same day we made this dish, it was the Russian and my family's death anniversary. It's been a long time. In such special days, there is always a sense of autonomy. We don't even know each other five years ago, but fate has set Russia up with each other to make life a success. Too much to talk about, but it's like, "Well, it's nice to have you on the road! Thank you, Russia loves you... "and hope that life in Russia will always be as simple and happy, happy and satisfied as it is now
