hot spicy Recipe
VicentaLakin
The way to cook this chickenfish, I found it myself, was not seen on the Internet for a while. Pickles, which are unique to Sichuan, have a number of pickles in their homes. They are made of pickles of various kinds. They are delicious. Every year through the season, we buy fresh ginger, chili or two strips, and put them in pickles in pickles, with old pickles and pickles, which absorb the smell of vegetable fermentation for many years, which is the legendary old altar. Ginger and chili fermented for more than half a year in the old arena, with a special scent and taste, is one of the most important spices of the canteen. I also dared to use curry cream, which my American colleague brought me from Thailand. The use of chili and ginger curry paste, which I have cooked well, has greatly improved the taste of soup, mixed with the smell of chicken, which brings a new sense of taste, while the taste of chicken is integrated into the soup and fully absorbed into the fish, making it more beautiful. After chicken fish, the rest of the soup can be cooked with vegetables, tofu, pig blood, mushrooms, etc
VicentaLakin
Tofu is the classic dish in the river, which is characterized by soy, spicy, tender, soy, hot, fresh, fragrance and plastic. Founded in the Qing Dynasty (1862), he began his work at the Wanfook Bridge in north Chengdu, formerly known as the Chan Xing Bing restaurant. The shopkeeper, Chen Chun Fu, was run by the boss's wife, and the female owner was called Mrs. Chen. It was a bridge that crossed the river, not long but rather wide. On both sides are high-strength bars, with fish caught on top of a bridge with gold-coloured paintings on which there is often a dealer's pawn, a cart carrying a sedan, and a hard-working man resting there and hitting the point. The main customers of the Chen Xing restaurant are the oil-picking porters, who often buy tofu and beef, and then get some vegetable oil from the oil and ask the boss's mother to process it. Over time, Chen has developed a unique set of techniques for cooking tofu, which is well appreciated by the colored red, beef-smelling, extraordinary and famous. The food-crowders are moving in such a way that it is always here. It is a good thing that someone who looks at her boss's mother's sissy play is Chen mahjian tofu. As a result, the food shop was named "Palma Chan tofu". According to the Chengdu General Review, tofu Chen was recognized as a well-known food at the end of the Qing Dynasty. As a result of the continuous efforts of her generation, her restaurant has been well known for more than 140 years and has been well received by domestic and foreign eaters. Since coming to the “food and beauty” world, various versions of the soybean tofu have been viewed, and it has been felt that there are imperfections in the approach, although each has its own strengths, compared to the true soybean tofu approach. Here, we share the whole of this dish and hope that it will serve as a reference for friends who like it。
VicentaLakin
Sichuan Self-Congratulation is the country's famous town of food and, more importantly, the country's famous country of rabbits, where rabbits are well supplied, and where the people love rabbits, especially cooking and eating a dish called the “cold rabbits”, which almost everyone does. If you come to Sichuan as a guest, one of the necessary foods for the guests is to eat the rabbits, and the guests are often flattered when they taste it; even if they go to work and study outside the country for a long time, they often prefer to let their families do it, bring their own bags and even send them some bags. Never add any preservative fragrance fresh because it's a self-eating mind to make a healthy food that doesn't mean I'm not a chef
