This dish, like sour souffle, I've improved it. It's not fried, it's water. It's good. It's less oil, but it's delicious. In autumn, from the point of view of Chinese medicine, it was three months between autumn and winter, because the weather was warm and cold, the “adoption” was the main factor, and the diet was dry and the sour smell was the best for the autumn. So there's a lot of sour food, too. Sour sauce is half soup. It's good to eat. Main source: 200 grams of short sprouts of soybean sprouts for the pig's spine: Onions of ginger egg-dry cologne with high soup sauce: Old salt-smelt pepper powder practice:
Recently, I've become increasingly fond of bitter melons, whether they're cooking soup, or scoffing, or with meat. The bitter melon, the one who likes it, will always find the fragrance, and those who don't like it, will simply ignore its inhuman suffering. Eating bitter melons, like a life of taste, in which there is always something less than what is desired, and in which, like a sweet feeling, there is no doubt that there is bitterness. But after all, the fragrance is the melody, and sweet is the end. Suffering is both feeding and understanding of life. So, Big Love。
The street snacks have a crest, family likes to eat and worry about hygiene, so it's good to make, pick up the ridges, spread out a piece, put in a bag, a bag of early amounts, make an egg with a little salt on the ridges, and we can fry it together, put on spicy sauce, sweet noodles, vegetables, buns of bread and pancakes. I feel like I've got a big onion on the ridge
