Stewed pork sausage with pepper VickieSanford The fat sausage made in this way does not taste greasy at all and does not have that unpleasant taste. QQ, very fragrant.
Dry roasted beans RoySchumm I don't like to eat beans, so I tried dry-roasted beans in the canteen of my unit. It felt very delicious, so I learned to make them. The beans made in this way are very delicious, chewy, and taste great.
Hot and sour fish cubes with pickled pepper DaronCarroll The sour and sour smell of this fish and pickled pepper lingered in my kitchen until I went to wash the dishes.<br /> Although I just finished eating it, I still feel so fragrant ~~~<br /><br /><br /><br /> There is a big difference between this and the original pickled pepper fish head and whatnot-it has sugar, sour and spicy flavor and sweetness.<br /><br /> Not bad ~~
Korean pickle soup EmersonWeissnat Ingredients: tofu,onion,pork belly,Korean hot sauce,Vegetable Zhixian
stir-fried lotus root slices TristonWolff Ingredients: salt,lotus root,green onion,red pepper,vinegar,oil
Hot and sour cabbage ToniStehr Ingredients: chicken essence,cabbage,vinegar,pepper,Douban spicy sauce
Mixed noodles with balsamic vinegar EulaliaConroy In summer, every time I go out to eat with friends,"Chinese Mixed Noodles" is a dish that often appears on the table. <br />In Japan, noodles of moderate thickness made with wheat flour (flour), eggs, and salt are called Chinese noodles. <br />The most common way to eat Chinese noodles is to make mixed noodles in summer and make thickened fried noodles in winter. <br />It's late summer now anyway, so let's mix noodles ^_^
tomato sirloin ChaimAltenwerth Ingredients: salt,tomato,beef brisket,rock sugar,Jiang,octagonal,oil,soy sauce,pepper,dried chili
pickled spicy radish DwightGraham White radish is now on the market and the price is not expensive, so you can use it to pickle small dishes. White radish can be used to make five-spice dried radish, spicy radish strips, or Korean spicy radish. Beijing-style pickled radish strips require a long drying time, while most Korean-style pickled dishes do not need to be dried, and some can be eaten both. <br />Today, I am making a delicious Korean dish "pickled spicy radish". This small dish can be eaten in about a day. The method is also very simple. The raw materials used are not many and the taste is good. The specific method is as follows;
