hot and sour Recipe

Potato soup

Potato soup

VicentaLakin

The large meat plume, known as the taro, is the first time that it is split from the mother, forming a small plume called the “tatoes” and then the “tatoes” from the tao. When I was a kid, all my tacos were sold on the market for money, and my family only had small tacos, and I liked it more, and felt more elastic than my mother. Every year, mom picks up a few jars of sour pickles, so she cooks tart with pickles, makes sour soup and sour and sour and sour, and sour and sour and sour, and sour, and soaks and soaks and soaks and soaks and soaks and soaks and sour and sour and sour and sour, and sour and sour and sour and sour, and sour and sour and sour and sour, and sour and sour and sour。
Old duck soup

Old duck soup

VicentaLakin

Last year's radish seeds were sent from home, and the husband planted them. The radish grew well and the harvest was good. I'm in charge of the pickle, and I've made three pots of radish, which I could eat this year. If we want this old radish soup to be real, first we have to choose our home-grown radish bubbles. If we choose white radish to make it, it's worse. The duck's choice is also very good. Old ducks, or ducks, must not use Peking ducks, weighing around two pounds, so that the sour radish duck soup tastes real, fresh and bright. The old duck soup is not only good, it's good for the body, it's wet, it's good for the body! Today's duck is a live duck ordered in advance with the boss a few days ago, and the northern shopkeepers usually sell only chickens and not ducks, saying it's not easy to get hairy, and it's hard to eat them. In the morning, I went out and killed and took home, didn't even throw the duck's blood away, and took home a lot of duck hair. It took me more than two hours to get rid of it. This is also the soup that my daughter has to make for her every spring dinner, especially the radish。
Pickles with water

Pickles with water

VicentaLakin

IN MY HOME TOWN, THE CABBAGE IS CALLED CABBAGE, AND SOMETIMES IT'S CALLED LOTUS WHITE, BECAUSE OF ITS LONG DURATION, FARMERS LIKE TO GROW IT, AND THE LEAVES ARE OFTEN USED FOR PIG FEED, BUT THERE ARE LOTS OF THEM AT HOME. IT SEEMS THAT MOST OF THE TIME IN THE YEAR, IT'S A LITTLE SCARY TO SEE IT, BUT IT'S SO NUTRITIOUS THAT WE GREW UP HEALTHY IN THAT POOR MATERIAL AGE. THE NUTRITIONAL VALUE OF CABBAGE IS NOT MUCH DIFFERENT FROM THAT OF CABBAGE, WHERE VITAMIN C LEVELS ARE ABOUT TWICE AS HIGH. IN ADDITION, CABBAGE IS RICH IN FOLIC ACID, WHICH IS ONE OF THE ADVANTAGES OF KALE VEGETABLES, SO PREGNANT WOMEN AND ANAEMIA PATIENTS SHOULD EAT MORE OF THE CABBAGE. CABBAGE IS ALSO AN IMPORTANT BEAUTY. THE CABBAGE CONTAINS SOME KIND OF ULCER HEALING FACTOR, WHICH HAS A GOOD THERAPEUTIC EFFECT ON ULCER, ACCELERATES FACIAL HEALING AND IS AN EFFECTIVE FOOD FOR STOMACH ULCER PATIENTS. MORE CABBAGE CAN ALSO PROMOTE APPETITE, DIGESTION AND CONSTIPATION. THE PICKLES ARE CALLED PICKLES IN PUMMI. THEY HAVE A SHORT PICKLE CYCLE, USUALLY LASTING ABOUT 10-15 DAYS, AND CAN BE PICKED UP FOUR SEASONS A YEAR, WHICH IS EASY TO MAKE. THE PICKLES ARE SCAVENGERS, WHICH WASH AND SCAVENGER A LITTLE BIT, AND THEN PUT THEM IN THE EARTH FLOOR, POUR THEM INTO THE OPEN WATER, AND PUT THEM IN SALT, AND THEN PUT THEM WHERE THE SUN CAN GET THEM, SO THAT THEY CAN HEAT UP AND FERMENT ACID, A PROCESS THAT TAKES ABOUT A WEEK TO OPEN THE ALTAR AND PUT SOME RICE SOUP IN IT THAT SMELLS BETTER。