EVERY WINTER, ON THIS DAY, MANY NATIVES WORSHIP THEIR ANCESTORS, AND THEY GRIND THEIR DUST INTO DUST, AND THEY SAY, IN SO DOING, THEY REMEMBERED THEIR FATHERS, AND CALLED THEM THE "WINTER-TO-WINTER GROUP" IN ORDER TO UNITE THEIR FAMILIES. "ON THE WINTER SEASON, EAT THREE ANIMALS, TASTE THE POWDERED FRUIT, AND PUT ON CLOTHES." IT'S A FOLK SONG WITH A RICH FAMILY. HOW MANY PEOPLE CAN REMEMBER THE NEW FAMILY NOW? IN THE OLD SAYING, “WINTER TO NEW YEAR”, FAMILIES DO RADISH EVERY WINTER. YOUNG PEOPLE NOW, INCLUDING ME, KNOW THAT THE CUSTOM HAS EXISTED SINCE THEIR ANCESTORS, BUT HOW TO MAKE CARROTS THAT ARE NOT MADE BY MANY PEOPLE, IS USUALLY MADE BY OLDER UNCLES AND AUNTS, AND THIS RECIPE IS MADE BY MY SISTER'S MOTHER-IN-LAW, WHO MAKES THE REQUIRED SNACKS EVERY WINTER UNTIL THE END OF THE WINTER. THE OLD PEOPLE CAN SAY THAT THEY ARE QUITE SOPHISTICATED IN MAKING CARROTS, AND THIS TIME I COME TO LEARN TO READ FROM HAO, TAKE A GOOD NOTE OF EACH PROCESS AND DETAILS, AND SHARE THEM WITH YOU. YOU CAN DO RADISH LATER. SHE SAID, "THE RADISH IS MADE OUT OF RADISH, WHICH IS USED IN THE SELECTION OF MATERIALS. THE RADISH POWDER AND RICE POWDER ARE MADE OUT OF FRESH RICE HARVESTED DURING THE SEASON. THE RADISH AND RICE BUBBLES ARE MADE UP OF RICE FOR ABOUT SIX HOURS, AND THEY ARE DRY FOR FOUR OR FIVE HOURS BEFORE THEY ARE TAKEN TO THE MACHINE ROOM. NOW THAT THE MATERIAL IS RICH AND THE LOGISTICS INDUSTRY IS WELL DEVELOPED, RICE FLOUR AND RICE POWDER ARE AVAILABLE EVERYWHERE, LEAVING MUCH TO BE DONE. WHEN RADISH RECOGNITION IS DONE, IT IS MADE OF POWDERED RICE AND POWDERED RICE IN PROPORTION TO NEED, THEN IT IS MADE OF DUSTED ALEGRASS AND THEN COOKED OR STEAMED INTO RADISH SKIN. MOST OF THE RADISH-CHARDED MATERIALS ARE COOKED IN TOFU, SHRIMP, BACON, SAUSAGE, PORK, GARLIC SEED, SPICES, ETC. AND THE WRAPS SHALL BE MADE OF THIN AND FULL. GOOD RADISH RECOGNIZES THREE WAYS TO EAT. STEAM, FRY, BOIL. THE THREE FRAGRANCES ARE DIFFERENT, AND WHEN THEY COME OUT OF THE POT WITH A RADIAL OF BANANA LEAVES, THE AROMA IS TEMPTING, NOT ONLY WITH THE FRAGRANCE OF THE RADISH, BUT ALSO WITH THE ODOUR OF VARIOUS INGREDIENTS; WITH THE RADIAL OF THE RADISH, WITH PEANUT OIL, WITH BOTH SIDES OF THE TAR. IT'S SOFT IN THE OUTER CRUMBS; IT'S FRESH GOOSE BLOOD, A RADISH FROM FOIE LIVER, A BITE, A SWEET ENTRANCE TO THE RADISH, A MIXTURE OF A VARIETY OF HERBS, AND SWEET SOUP. AFTER ALL THAT, IT'S COMING OUT
This time, it was a privilege to experiment with the Homer products, and the Taiwan sausages were selected to cook the sausages the family liked. Our family likes to cook in the winter. It's a habit for old people to eat sausages when they have bad teeth, but when they do it, they cook them softly, and then they cook them, they suck out their fat, they don't get tired, and they're full of sausages, vegetables, more nutrients, soup, and a simple, delicious lunch. If young people ate, it would be better to suggest less water and taste it。
