It's a common dish in the home, and the difference is that aunts make it with beef, and when they think it's summer, they replace it with white meat, low fat, smooth, and not hot – it eats it in their mouths, smells, fragrances, wears a pepper. It tastes like fish fragrance, but the biggest difference is that the sour smell of it is entirely made of ginger, so it's actually the main character of the dish, and the meat can be adapted to its own taste or season: () In my home town, pickles are basically household pickles, the most common of which are red carrots and gingers, and the taste of fresh food can be found in a few days! It's sour, it's chewing in its mouth, it's cracking, it's provoking a wave of saliva, it's all good! Make pickles with ginger, which is the best way to do it with ginger, a ginger, a nine-finger ginger, buy it back, clean it up, dry it, throw it directly in the pickles, pick it up with other pickles, wait for a few days, pick it up, spicy yellow, fresh and fresh, taste a little spicy and sweet, and do it with a lot of fun. Food doesn't lie, taste doesn't betray
I like to think about food before having a baby. curry, which I thought was hard to eat, found that there were ready-made curry in the supermarket, so I wanted to eat the food and enjoy it. Practice: The water boils the chicken, potatoes, carrots, maize grains, soybean grains, the water boils, soaks the fire, puts the curry on, opens the curry with the extra heat of the pot, opens the fire in three minutes. Isn't it tempting to have hot rice with curry。
