hot and sour Recipe
FriedrichSenger
Ingredients: soy sauce,salt,black sesame,peanuts,purple cabbage,beans,bell pepper,Tremella,sesame oil,chili sauce,rice vinegar
RaoulHackett
When I was a child, my family was poor. Except for the Chinese New Year, I couldn't eat anything good. The grains and vegetables were all grown in my own fields. If I were to put them now, I would definitely be envious. The ones produced at home would be so safe and secure! However, at that time, I felt that life was very difficult, and there was rarely any meat in the meal. Imagine that the family of five could only eat 10 kilograms of soybean oil a year. I really don't know how my mother, as a housewife at that time, managed to use 10 kilograms of oil to eat it for a year. <br /><br />However, although my life as a child was harsh, compared with my neighbors, my mother still put a lot of effort into making food. For example, in autumn, my mother would go up the mountain to harvest wild walnuts, dry them, break them, and pick out the walnut kernels for us to eat pancakes. We use the radishes produced at home to cook us radish meatballs, cabbage buns, and dry fried potato cakes (the so-called dry frying means no oil is added). In short, my mother will not be like other neighbors 'mothers who only know how to stew radish and cabbage. My mother will try every means to use the only ingredients and seasonings at home to make the food as delicious as possible. Seeing how delicious we eat it, she feels very comfortable, just like my mood for my son now! <br /><br />One of the best things my mother created in my memory is this cold shredded potatoes. Since the potatoes in the field were taken home, the potatoes have been eaten almost every time on the table. Hoo potatoes and stewed potatoes are nothing more than these two kinds of eating methods. You can rarely eat fried potatoes, and there is not so much oil! But sometimes I get tired of eating like this, so my mother began to change things. This cold shredded potatoes was one of the most common tricks she used. However, there was no sesame oil or chili oil at that time, so she just mixed it with spicy food.
MaeganPouros
My parents hardly go to the market to buy vegetables and are basically self-sufficient. They have been eating potatoes, Chinese cabbage, radishes, and carrots stored in autumn until now. Moreover, some radishes and carrots are grown by themselves in a few corners next to the building. In addition to these, my father also buried garlic in the flower pot. In a few days, green garlic sprouts would grow, making the home full of spring in winter. Especially when garlic was cheap the year before last, my father bought garlic for a few cents a pound at home in pockets. There were flower pots of raw garlic sprouts everywhere on the windowsill and floor at home. I didn't buy a garlic sprout at the market all winter, and all I ate were pure natural green garlic sprouts grown by my father himself. Since last year, garlic has become "garlic, you are cruel". My father couldn't bear to buy such expensive garlic. He only gave birth to two small pots of garlic sprouts and basically sent them to my home. The old couple couldn't bear to eat a bite themselves! <br /><br />In addition to producing garlic sprouts, my parents also produce bean sprouts themselves. Soybean sprouts and mung bean sprouts are all fresh and fresh, and they often send some to my cousin and me. These home-grown bean sprouts taste different from those sold outside. I think not only because of their natural health, but also because they contain the elderly's strong care for us, they taste different! <br /><br />Soybean sprouts can be stir-fried, cold, or stir-fried with three shredded silk or assorted veggies. Koreans like to use soybean sprouts to make soup, which is reflected in many Korean dramas. When I make boiled fish, I like to use soybean sprouts as the bottom. It tastes better than fish. But when it comes to crispy and raw, it is still the best cold.
