hot and sour Recipe
VicentaLakin
when it comes to the biangbian side, it feels like there are a lot to say. first of all, you'll get to know the writing of the biang, which you'll appreciate. one of them is: at 1 p.m., the yellow river has two bends, eight big words, and the word goes in; you're in the car, i'm in the middle, i'm in the middle; you're in the long, i'm in the middle, i'm in the middle, i'm in the horse; by the moon, at the bottom of the heart, leave a hook on the sugar; you're in the car and you're in the sun! the term “biangbiang” is pronunciated as a pronunciation, which is known as: the sound of “biangbiang” is heard on the board during the production and pull of the platinum; the sound of “biangbiang” is heard on the edge of the pot when it is laid; the sound of “biangbiang” is heard during extraction and tuning; the sound of “biangbiang” is heard on the mouth at the entrance; the face that has the characteristics of the above-mentioned sound is very flexible and flexible, with the opening stretch. i wonder if you've had a little bit of understanding and an impression of biangbian? if you still don't understand it, it's okay. let's have a bowl of biangbian noodles at the rice house, and you'll never forget it! this beangbian face on the souffle today has added celery juice to the table, making the whole face smell better and more nutritious. it's so much more smooth in your mouth! how does it look? not bad, huh? let's hurry up and eat it! it's sour, it's tough, it's chewing, it's relishing! it's the taste of the pasta, and it's the end of it. want to taste it? let's try it. you're happy and satisfied
VicentaLakin
It's getting colder and colder. In this weather, it's particularly nice to have a hot dumpling on the table, and the family sits around, eats, stings, warm and happy! It's what dumplings give me. This is my response to the dumplings. That's how you and dumplings came to me to build a relationship. I feel like I've lost my taste! What do you think? Not good for dumplings. But someone said he didn't like dumplings. I thought it might be because he didn't like the smell of dumplings. I've always believed that good juice and good dumplings are the only way to taste beautiful. A different dumpling today, replacing the warm water and the face with a fragrance of soybean soybean, with a strong soybean fragrance. This journal will also introduce a particularly simple method of juicy blending, which is convenient and delicious! With a good juice and a good dumpling, it's hard to like it! Well? A bowl of fragrances, with enough wood to shake your appetite? The entrance is full of soybeans, fresh celery and tempting egg fragrances, together with sour and spicy juice. In such a cold weather, you've been eating, you've been eating
VicentaLakin
It's a northern custom, by definition, to make garlic on the 8th day of the month. It's very simple to use, like garlic petals and vinegar, and it's very simple to put skinned garlic petals in a can, bottle or something that can be sealed, and then pour them into vinegar and seal them in a cold place. Slowly, garlic in vinegar becomes green, and eventually it becomes green, as jade as jade. In the past, people used to say that it wasn't Ra's day. It's not like that at all. The reaction to the vinegar is the acne; the acne is spicy. It's good for the human body to eat a lot of garlic in the winter. It's both fungus and antidote. A bowl of hot dumplings full of garlic, and from time to time a piece of green and green garlic. It's a sight that makes the population more watery. The raw materials and manufactures are indeed simple, but the pickles take at least 10 and a half days. Today you are presented with a quick pickle of garlic, two days long enough to get you a good mouthful of garlic. No, look down。
