hot and sour Recipe

Sour pickles and cactus

Sour pickles and cactus

VicentaLakin

This is the time of the marketing of coral and black hornbacterium, which was bought in the morning and usually called by ordinary people, and whose name is only coralbacterium. The Chinese doctor considers coral bacteria to be a supplement to calcium recharge, sedated, protected against human calcium loss, strong bones, and blood and sanctuaries. Modern science also believes that coral glazing prevents hand and foot cramps, tremors, promotes body health and slows ageing. It's good for skin beauty and for muscle immunity。
Sour pickles, black horn

Sour pickles, black horn

VicentaLakin

During this period, the largest sales were of black horns, known as grey horns, gray horns and cysts, which grew in the summer and autumn on the spoiled soil of broad leaves. It is a wild edible fungus, which is not yet ready for artificial cultivation. It can be eaten. It contains 15 amino acids. It is of high nutritional value. It is a source of venom and venom. The mountain people here like to make hornbreeds with pickles made from their own homes, which tastes really good, with the frackyness of wild fungus in the salty sour, eating their stomachs。
Sourmeat

Sourmeat

VicentaLakin

Every year, during the season of the Buddha's handmeasure, the mother picks some of the young Buddha's handmeasures and peppers, which are made of sour melons. Vegetable melons are fully nourished in melons, and regular diets are useful in increasing human resistance to disease. The levels of falafel protein and calcium are 2-3 times those of cucumber, vitamins and minerals are significantly higher than other melons, and are low-calorie and sodium foods, which are healthy vegetables for people with heart disease and hypertension. The sodium guacamole is frequently eaten with extended veins and pressure relief. According to the National Nutrition Institute, zinc has a greater impact on the child ' s intellectual development and often eats more zinc-containing falafés, which helps to increase mentality。
Seafood winter shade

Seafood winter shade

VicentaLakin

If you want to make a good winter shade, it's far from enough. You need to keep salting, sour, spicy fragrances, and shrooms with scintillated shrubs, which are just in the heat of the fire. If you put in a combination, it'll really taste good. And the drawings of the entrance shall be smooth, and a simple meal shall be full, and there shall be no food left, except for the cuisine. This time I'm still visiting my old friend A. She's a strange but wonderful Thai chef, and she's a Chef at the Simply Thai of the IFC, so I called Chefa. She cooks Thai food, which is my standard for good Thai food, and every time she talks so highly, she teaches so well, let's see how the winter shade is born. Taste is a characteristic of Thai food, and the mix of sauce and spices is very clear, all of which come from complex sauces, which may be difficult to prepare, but don't worry about trying to fix the sauce with other foods, such as cuisine with shrimp cream, seafood with fish truffles, etc. Try to start thinking, change the mix, start with this seafood winter shade, and make your own good taste。