Although the spring should have been light, the man who loves chili is still a bit more spicy, especially the sour ones, and went to a restaurant the other day. It's small, but it tastes rather good. If my friend hadn't taken me to such a small shop, I'd be so hot, one of them being a chicken, trying to burn it, and not a chicken. In the red, green, white silver, it's such a flaming flavour...
It's supposed to be given to men who love it. I don't know how to drink it, but I've heard a lot of guys who love it. It tastes good to drink it without eating it. It seems that people who drink don't have to drink, they don't drink to eat. I belong to the kind of people who eat under the guise of drinking. The first memory of your first drink was that of a young child, who spent a year or two in the countryside, when life was poor and boring, so the greatest thing that a grown man did in the production team was to go home and drink two or two stabbings. Winters are the favorite when children are young, because only winters can enjoy the warmth. At the time, there was fire, snowflakes were dancing outside the house in the winter, cold winds were whizzing, and it was a wonderful feeling to sit on that burning, hot ass. There are bowls of hot stew or cabbage or tofu on the table. They love the smooth moth in the dish, and they love the pink skin, and there is a pot of wine in the hot bowl, pouring hot in the wine bowl: a sip of wine, a sip of food, and then the happiness is not changed by the gods. When adults are happy, they rub a little bit of the chopstick. In the mouth of a child, you see the smell of a child's eyes squeezing, and, of course, there's always a big chopstick in the mouth of a child. That's when I learned to drink, when it was good, at least three chopsticks. I haven't been drinking for decades, but I'm good at eating, and drinking is sometimes a front for me. It's cool, but it's cool, it's cool, it's cool, it's cool, it's cool, it's cool, it's halogenated, it's thin. It's nice to have a good chicken sliced, put in a few onions, a little vinegar, and a fragrance of chili oil, and it's good to drink。
speaking of casserole, many friends may not have heard of it! but friends who have come to the northeast will have tasted it! because the casserole has been in harbin for years! since '09, many hotels and restaurants in harbin have introduced casseroles. for example, the "train head pit" named after the sound, the "train head ripper" named after the raw materials like chicken hands! the casserole is used as the main source of food for the north-east with high-pressure pans, which are commonly used in the north-east, such as ribs, spines, chickens, ducks, geese, etc., and which are prepared by adding soup and spices. scrambling is suitable for meat, fish, beans and starch vegetables, and seafood and green leaf vegetables are not suitable for cooking. for a long time in the north-east, old-style high-pressure cookers were used in early hotels to suppress hard-to-exposed foods, mainly meat, such as beef, hooves, pig hands, etc., which were mainly used as a soup, but were not followed by any oil or water, without the need for pickles. the soup here can be old soup, high soup, chicken soup, fresh soup, bone soup, and can be suppressed with beer, evaporated by air pressure and soup juice, drying up the raw materials and eating them all. in general, casseroles are often used for meat or raw materials with high levels of starch, such as potatoes, maize, pumpkins, melons, melons, taro, etc., and not for vegetables with leaves. the casserole is used to save time and speed, so that the raw material will not lose its nutrients, and the finished products will be filled with a little soup, dry and fragrance. in harbin, there is a trend towards casserole, which is no longer limited to the traditional types, but is characterized by a wider variety of foods, more sophisticated foods and a combination of foods. the dish is composed of a steakd chicken with potatoes and a pan with three beams, which are one of the carp's kind, and which has three thicker fish scales, three beams, chicken bean bean bean bean bean bean beams, pig beers, etc. all right, let's finish the casserole history. now let's make a star wrist in the casserole: cowboys crush potatoes. harbins must have preferred casserole. potato raw materials: pork ribs, chicken chickens, chickens, chickens, potatoes, two sauces: salt proper (due to a certain salt content in the casserole belt used), sugar, a small amount of flavour, a spoon, an old spoon, a dozen peppers of pepper, two large materials, a small section of cinnamon, onions, ginger chips, dry peppers, kettle: bean bean bean bean sauce, a spoon of fragrance, a spoon of oil! 2 minutes of boiled ribs and chicken roosters, with cool water to wash clean impurity. 3-oil pan, 60-70% heat, drop in potatoes, blow up the golden-coloured shell and get out! leave a small amount of base oil in the pot, put in peppers, big stuff, cinnamon skin, onions, ginger chips, make up the scent and put it in dry peppers, change the color into the ribs, chicken in the pan for a minute, then pour the fried potatoes, crush the ketchup, smoke the raw and the old smoke and continue to turn it on. put all the food into the electric pressure pan, 30 ml water to prevent the bottom of the pan, and you can get out with meat keys or pressure for 10 minutes
