In the North Song period, when the salt of Sichuan was made of its own, there was a unique landscape of thousands of buffaloes as powered, day and night, pulling the carts to extract halogen. Whenever there's a cow out, the salters' meal is here. The salters slaughtered cattle, took slices of meat, put them in salt water with peppers and peppers to cook, covered them with salt and a little bit of pepper, and tore a piece of beef into the staple food, which is the most primitive water to cook beef. Subsequently, Fangian, a self-serving cook, used spicy spicy sauce as a pressure technique, creatively boiled together various kinds of spices and beef tablets, and added to the soup a pair of pepper oil made of sea peppers and peppers, with boiled oil to keep the food warm for an hour, thus creating a soft export, collecting soak, spicy, fresh, fragrance and burning together, thereby making the roast beef a traditional common dish. And I'm cooking meat today, and I'm cooking beef today. This dish is not too demanding for firework, knives, super-eat food, and can be easily handled at home. This dish is especially suitable for winter, because it's warm enough to eat it, and it's also a reserve for Sichuan's annual food, eating red fire and new year
Many people don't like red roasted meat in the next few years, but they also have to cook a pot of beef, saying that it's not only good for health, it's more heavy for health, but I want the beef, and I have red roasted meat, but I have red roasted beef. With this pot of red roast beef and red roast meat, we can play in the holidays, have nothing to worry about, do anything complicated, do nothing to make red roast beef, do whatever you want with potatoes, carrots or onions, and eat in a bun, right? There's a good pack of fragrances that can be cooked with red roast beef, which can completely remove the fragrance of beef, even though friends who can't accept the fragrance of cow and goat are very fond of it, hoping that it will bring joy to the family on the holidays。
Sichuan self-serving food, also known as salt cuisine, has the reputation of eating in Sichuan and eating in Hong Kong. It is not my intention to eat rabbits, to eat them, or to eat them, or to eat them, or to eat them, or to eat them, or to eat them, or to eat them, or to eat them. When I went to college, my mother was afraid that school meals were bad, and I couldn't get used to them, and I had to make a lot of cold rabbits before school, a bag of vacuums, and bring me to school to improve food, so I had a special feeling about the dish, which was always in my taste memory. It's the hottest dish in the river. It's three words: fragrance, spicy, fresh, fragrance, spicy, and rare. Unlike Chongqing's, the spicy, spicy, spicy. A plate of dishes is drawn to the table and the curtains are introduced first and foremost by pepper peppers, which, despite tears and sadness, remain fresh. The more you eat, the more you want. For many years now, the taste has changed, not as hot as it used to be, so today's share of cold rabbit recipes is in the middle-spicy class, and of course, if you're chili powder, you can double it。
Lotus is a winter-refilled health food that can be eaten and drugged. Feeding can silt, cooked can fill the heart and kidneys, and can make up for five pieces, strong bones and blood. It also helps to excrete the waste and toxins in the body. This time, when the halogen was made, a slight improvement in the ingredients, with tofu milk and dry peppers, came up with a taste, which never used to be chili, which, although delicious, was always in short supply. This time in the stew, the room was smelly, not yet ripe, and the spit was pouring down。
