Potato-head chicken

Scrambled ribs

When I was a kid, my mom used to cook potatoes for ribs, and wintermelon for ribs. The red ribs are burned, and I like to burn with winter melons, not only delicious but also healthy. I've learned a lot from my mother since I was a kid. All right, yummy, share. Let's hope everyone likes my home-grown cuisine

Lobster

The real Shrimp is from a restaurant called Little Plum Shrimp, located on the Fifth and Seventh Avenues of Zhou Jiang City. In May-September each year, the restaurant's business is very red. Consumers from the surrounding territories, such as Wuhan, Chuzhou, and Peach, often come by name, and locals, by virtue of their land, often bring their own pots and pack them home and enjoy their food. Over the past few years, deep-shrimps have slowly moved to the national level and have appeared in various brands of oil-shrimp shops. Wuhan's Five-Seven Oil Shrimp Shop is also numerous. In this season, neither the well-known hotel nor the big rows on the street lacked the oiled shrimp. In addition to the work done, the family and friends are in the middle of a raging puddle of prawns and beer, delicious and enjoyable. The key to the production of prawns is on the word “oiled shrimp”, which is burned for more than half an hour. It's such a burning shrimp, it's so colorful, it's so spicy. If you have a chance to come to Hubei, remember to go and taste the greasy shrimp! I've bought a lot of lobsters. It's always good for people like me who can't cook and want to eat。

Red-oiled chili onions

IN SUMMER, THERE WERE A LOT OF CUISINE, SO THERE WAS A LOT OF RED OIL, AND EACH TIME THE CUISINE WAS MADE, IT WAS BETTER TO BLOW IT UP AT ONCE. I LIKE TO PUT ONIONS OR ONIONS IN GOLD AND THEN BLOW THEM DOWN INTO CHILI, SO THE SPICY OIL IS SPECIAL, AND WE DON'T JUST USE IT FOR PICKLES, BUT WE ESPECIALLY LIKE TO PICK OUT THE ONIONS THAT ARE FLAUNTED IN IT, AND THIS TIME THE ONION IS THE MAIN ONION FOR BLOWING UP A BOWL OF SPICY ONIONS, WHICH CAN BE ELIMINATED WITH A COLD CHORD OR A SLURRY OR EVEN WHITE MOUTH. FRIED SPICY IS MORE THAN SPICY. PUT SOME SPICES IN IT AND IT'LL ADD TO IT. 1.

Paprika

In the canteens, oiled peppers are essential. Whether it's hot, hot fish, saliva chickens, smelts, beans. It's essential

cucumber cucumbers

The most common and classic way to eat cucumbers is to feel like cucumbers and cucumbers since we were small. It's beautiful

It's like a toaster eggplant

At a barbecue in Sichuanzhou, she immediately enjoyed the smell of soybean drums and garlic. There's no way to be in Xinjiang right now. If you want to eat something good, you're on your own. I'll make the usual dishes once, on the impression I remember, and I'll copy them today, and I'll make a slight improvement in my own demographic taste. I made six eggplants today, and two people at noon ate everything

Wind blowing ribs

Wind blowbone is a very representative specialty of Zhuzhou, as the production process is dry and the wind blows, so it is called wind blowbone. The wind blowing ribs not only keep the flesh fresh, but also have the fresh, affluence, sweetness. Every bite, it smells good. Although this dish doesn't have sugar and vinegar ribs red, it's what I love most

Salt duck

Likes to eat cucumbers and ducks, and it makes you greasy. Then We made it with salt, and it was steam, and we ate relatives, and our friends spoke with praise." It tastes nice

It's very simple

Traditionally made salt chicken, very troublesome. Especially in the field, raw materials can't be bought. They can only be prepared for themselves