The boiler is one of the special cooking methods in the Felicia. The meat pickled, together with the medicine, is placed in a specially designed “gas pot” to boil the cuisine, which is finely cooked. Yunnan's construction of water is a famous pottery with a lovely red earth and fine craftsmanship, and a major product of red earth paste is the “bottle”. This "pot" is not actually a pan in the ordinary sense of the term, but it has a different appearance and a lid on it, and there's a cylindrical cavity in the center, like the top half of the pot. The cavity is the mouth, inside the pot, which heats up the food and evaporates. This pot is a major invention of Yunnan. The fat man makes the ribs and sea cucumbers using cooking pots, and it smells delicious。
THE FILAMENTAL GLAND, SEXUAL COOLING, LIVER AND STOMACH STROKES, WHICH HAVE THE EFFECT OF INFLAMMATION, HAEMOLYSIS, DEFUSING THE HEAT, ACTIVE VENTILATION, ETC., ARE PARTICULARLY SUITABLE FOR HOT WEATHER SUCH AS SUMMER AND AUTUMN. THE SILK MELON, WHICH CONTAINS VITAMIN B, WHICH PREVENTS THE AGING OF THE SKIN, INCREASES VITAMIN C, PROTECTS THE SKIN, REMOVES THE CLOTS, MAKES THE SKIN WHITE AND TENDER, AND IS A RARE BEAUTY, SO ITS JUICE IS CALLED "BEAUTY WATER". THE FACT THAT WOMEN EAT MORE SILK MELONS ALSO HELPS TO RECONCILE MENSTRUATION. THE SILK CAN EAT IN MANY WAYS, IN FOOD, IN SOUP, WITH MEAT AND WITH EGGS, AND THE COOKING IS DELICIOUS! TODAY'S DOUBLE INTRODUCTION OF SILK MELONS BELONGS TO A ROASTED DISH WITH MEAT. WHEN THE SILKMELON IS CUT, IT IS PICKLED, AND THE PORK IS BOILED INTO IT, BAKED WITH HIGH TEMPERATURES. THE IDEA COMES FROM THE EGGPLANT IN THE ITALIAN FOOD. SMELTS ARE MORE VENOMFUL THAN EGGPLANTS, BUT THEY'RE NICE AND NOT FAT. YOU HAVE TO REMEMBER TWO THINGS ABOUT MAKING A SILK MELON, OR ELSE YOU'LL FAIL! 1. WHEN THE SILKMELON IS CUT, IT IS PUT IN SALT AND PICKLED, SO THAT THE SILKMELON CAN FALL SLIGHTLY, WITH MORE MEAT. 2. A SILK MELON WITH DRY STARCH ON ITS SURFACE CAN BE HELD TIGHT TO PREVENT ITS FALL。
The fall is a season of retrofitting, and this time the fat man chose to burn with the taro and the duck, both to feed and to feed. The nutritional value of duck is high and the protein content is much higher than that of chicken. However, the fat of duck meat, carbohydrates, and in particular the fat, are evenly distributed throughout the tissue. Fatty acids in duck meat are mainly unsaturated fatty acids and low-carbon saturated fat acids, with significantly less saturated fat acids than pork and lamb. Studies have shown that the fat in duck meat is different from butter or pork oil, that the proportion of saturated fatty acids, unsaturated fatty acids alone, and unsaturated fatty acids is close to the ideal, that their chemical composition is similar to olive oil, that they reduce cholesterol, that they are beneficial for the fight against cardiovascular disease, and that they are particularly appropriate for those who fear that too much saturated fatty acids can be used to harden anaesthesia. Tartar is also a very nourishing food. Its main active ingredient is lusocoma, which is not digested in the stomach after consumption, thus effectively absorbing cholesterol and cholesterol acid and inhibiting intestine absorption of cholesterol and choleric acid. At the same time, it cannot be absorbed by people's saliva and by the hydrolysis of insulin enzymes. It has such functions as fattening, blood pressure, gastric cleaning, constipation and cancer prevention. So there are significant effects on digestive tracts, cardiovascular system diseases, hemorrhoids, diets, pigments, etc。
