Scrawny porridge: It's a traditional and well-known snack for the Guangdong region, made up of small pieces of eggs and skinny meat, with onions and fragrance. Food without borders is even less territorial, and people everywhere, except in Guangdong, are increasingly in love with salty porridge. Its diets are simple and nutritious, containing a large quantity of proteins, vitamins, amino acids and appropriate fats and trace elements. They are rapidly absorbed by the body after consumption and are significantly more resistant to disease. They also have good health effects, such as cool skin and eggs, cooling off fires, defusing alcohol and regulating blood pressure, while rice and thin meat are also used to relieve blood pressure, so they are often consumed with skin and skin porridge, which can be used to clear fires and regulate blood pressure. In order to keep the body warmer during this period, the cold and snowy weather, in addition to often staying in air-conditioning rooms, was accompanied by more curing foods, such as beef, lamb and spicy hot pots, which were so happy that the fire came up without realizing it, with the blistering of the water, the swelling of the nose, and the pain of the pain, so that the porridge could not be lifted. It's said that fire slows out the porridge, but technology has already reached the point where a lot of electricity can boil and slow down. The same delicious porridge: the same as an electric meal, a pressure pot, a pot, and this pot; so let's not just drink porridge, a little rice porridge, a little nutrient, a lot of delicious porridge, easy and easy, but just move your finger and press the button, and then we can figure out what to do with it
Crayfish, which may not have been heard in many places, is not a new species and is still biologically a herbfish, originating from the city of Central Mount, Guangdong province, and produced through specific feeding methods, has changed the meat quality and is not easily boiled. Its flesh is strong, clean, squeaky and famous, and its protein is 12 per cent higher than that of a common mackerel, tastes much more beautiful, and is characterized by its soft, soft and thin. Remember that when my family first ate crumbs, more than 20 years ago, Mom bought them by chance in the market, and the fish salesmen probably didn't know it was crumbs, because the price of the crumbs was more expensive than the normal grassfish. Mother evaporates the fish as usual, but we find it very difficult to chew it, afraid of eating it and throwing it away as garbage. It was later that we realized it was a crumb, and now we also talk about the first time we ate it. It's very beautiful because of the special nature of the fish, so it won't suck. It's nice to make this dish in New Year's, and it's fish every year。
