Summer comes, all kinds of broccoli, noodles, meat. It was said that the crumbs were not full, and it was said that the crumbs were too much meat to eat vegan. I said, why don't you have some noodles? I can eat and not grow meat. With cucumbers, bean petals, sesame oil, those who like to eat chili can add chili, a bowl of cold noodles, which not only eats, but also nourishes, but is not fat. The choice of the summer - the cool side。
The hieroglyphics are one of the six main sources of Chinese characters. There are also a number of hieroglyphic designations of marine organisms, as in the case of platinum fish. The hieroglyphics of a ponyfish are not like today's ponytails or two big plumes in the back of their ears, but rather the one-sided plumes in the back of their heads. Anyone who's ever seen a braid like that would be impressed by that. The platinum fish, the country ' s secondary economic fish, is produced off the coasts from the south to the north, with a high yield in the Hound Sea. Despite their lack of appearance and their impeccability, they have a number of nicknames, such as oxenfish, toadfish, nailfish and leg fish. In this case, with the exception of Wei Wei Wei Weng, it is usually called the tailfish. Blanche, brown, flat, hairy. The fish is generally not very large, and the older are not more than 30 or 40 centimetres. The mastfish have two main features, one of which is strangulation, strangulation, abdominal fins, abdominal fins, tail fins and a hard prick on the head, which causes the hand to bleed if it is not careful. The second is that meat is garlic-like. It's ugly, it's mean. It's probably because of the look of the fish. In the past, the parchment fish was unsealed and unworthy. People today talk about good food, not vanity, and plumfish are favoured by their fine meat soup, high protein and low fat, and as a sub-economic fish in our country, it is more pro-people-friendly and tasteful and nutritious. High protein and low fat properties are well suited to modern human needs. Stingfish eats a lot, soy sauce or red fever are good choices. As a result of geled proteins, cooking methods such as stew, sauerkraut and roasting, the maximum amount of geled protein in the body is released. Especially with radish, which is a Weihai place. At the beginning of autumn and winter, it was the fattest of the tailfish. Seeing the frost, the radish removes the spicy artemisinin, leaving only the crumbs and sweets. At this point, two fresh tails are selected on the market, plus a large, fresh-earthed radish, which makes a pot of lovely, unsatisfied tails. Scratching, stinging, cleaning of the internal organs, keeping of the liver, and, in some fancy restaurants, cuisine can be made from the tail, and customers can refuse to pay if the liver is not inside the fish. When the plumfish packs up the ligature, they strike a cleaver from both sides, so that the fish bones can be cut to the maximum extent possible to release and absorb the smell of the face. It's not too much, but it doesn't change the content. Blue radish takes the cyanide part and rollers cut into cocoons. Of course, it is not mandatory to cut radish into a cocoon-shaped form, nor is it necessary to cut it into thin, thin pieces, for the good of the individual. When the mains are ready, the onions of garlic chips and peppers are ready, the boilers are oiled, the onions are hot, the onions are fried, the noodles and radish cocoons are fried, hot peppers can be edible with hot peppers, the fragrances are edible, and then the platinum fish is burned in the pot, the fire is burned, and then the little fire slows down for about 15 to 20 minutes, and a pot of good economic and delicious fish-tailed carrots is done. When you get out of the pot, you have two big braids all over your plate, and you're surrounded by cocoons of soft and fragrances, fish and vegetables, and you're going to challenge your buds. At this point in time, the soft, rotten radish cocoon, immersed in fish and fragrance, became the most popular role, while the “big braid”, which gave and sacrificed for it, was left behind. Plumbfish can be used in red-hot and fresh stew, but it is good for fresh stew. It's a little bit hot and oily, it's a little hot, it's a little hot, it's a little fried, it's a half an hour. It's called "milk soup" when you open the pot, it's white. The two garlic petals on the cheeks have big fingers and tastes like they're meant to be eaten by the people in the room. Smaller plumfish are the best of pickled fish, with a few slices of oil in the winter, a pot in the bowl, and the smell of the sea in the ice. There are others who work hard to get their braids dried up, they shake their fish down, they can make soup, they can make fish halogens, fish noodles, and the taste of beauty is unforgettable。
the weihai have special feelings for clams. the scenes of “scrambling the belly, blowing the sea, eating clams, drinking beer” can be seen everywhere in the streets of weihai, where these people may be so quick to extricate themselves from the pressures of daytime work, perhaps to share their past with friends who have never met again, perhaps even if they were just to taste the “extreme mountain taste” and taste the “smelting” of the city. i guess that's all there is to life in heaven. in the 1930s and 1940s, mr. leung was proud to say that for the first time he ate a fresh “swiss tongue” (known as sand clams) and that, in his view, clams were “sweetly fragrances” and “sweet and soft feelings in their mouths, and they were well known for their attempts”. mr. sher was more fond of clams in his algae. it's called a gruesome toad. many coastal cities produce the best clams, but it's recognized as coming from weihai, especially from the florist. when the clams are boiled with oil, the sound of the crumbs makes you sour. the flower clams are a form of clams, known as chromosomal clams, called filipino clams, with a shell of 2.5-5.7 centimetres and an average commercial size of 40 mm, a common shelled animal, with a strong shell and equal to the left of the shell; on both sides, the beaks on the top of the shell are in the first half; and in a slightly elliptical shape. resiliency bands are embedded, do not highlight the face of the shell, and a wide brown elliptical arch extends almost half the back edge. shells are known for their smooth surfaces and their beautiful colours, such as red, brown and black. it is a unique seafood product for coastal cities such as the wei sea, which in some areas is commonly known as gála (lowly here) as clams (g-see). flow clams inhabit the bottom of the mud beach in the intertidal zone and below the lower zone, with the highest yield below the dry tide line and a depth in the sand, which generally does not exceed two times the length of their bodies. in the first and fifteenth days of history, people go to the beaches to dig up this seafood, and in large quantities produce to hunt in deep waters with clams. the flower clams are so beautiful that they are called “first in the world” and “caps” and their nutrition is so comprehensive that they contain various components such as proteins, fats, carbohydrates, iron, calcium, phosphorus, iodine, vitamins, amino acids and cow sulfuric acids, low thermal energy, high proteins and less fats, which can combat chronic diseases among the elderly and are affordable seafood products. those who grew up on the beach probably had their own experience digging clams on the beach. when the tide went off, the family was crouching in the black mud with little bars and homemade rakes. children will find a couple of little crabs and conchs that survive in stones. before the night came, the family returned with a bag full of trophys and never knowing when the clams were the first in the town of weihai. drinking beer, eating clams, became a scenery everywhere. the reason why clams are so popular in weihai is because i think they're cheap and they're delicious. the early way to eat is the original clam, a whole bowl of fragrance. it's so refreshing to feel the flesh's “sweet juicy juicy” when you go to the table with a spoonful of toad soup, and you taste the taste of “sweet beauty” in your taste. in the seafood market, every day, there will be a convoy of big trucks filled with clams and sea water, and the dealers who sell clams will put clams in containers filled with sea water, so that the clams will wash the mud out of their stomachs, so that the freshness of the clams can be guaranteed as much as possible. when buying a clam, you can pick it up, and if it's a boom, the clam is dead; on the contrary, if it's a softer sound, the clam is alive. pick up a clam, turn up and down, and if you hear cough, it's empty or mud, at least thin... there's meat when you hear the sound of twig, at least not very thin. wheats such as clams are very fragrance and must not be cooked with any more saffron, so that the saffron is not lost, and the clams are better immersed in salt water half a day in order to clean up the soil. “one side feeds one side of the world”, which is the weihai people's “crack”. eating clams is not only a habit and a way of life for the weihai people, but also a brand of a foreign man entering weihai and feeling the charm of the city。
The practice of spring festival has the expression “first dumplings, first two sides”. Do you know why we eat noodles at the beginning of the year? There are many legends at the beginning of the year: why eat noodles at the beginning of the year and why eat noodles at the beginning of the year? Why eat noodles at the beginning of the year? “The first dumplings, the first two sides, the first three sides of the table earn money at home” according to this custom, the first meal is made of noodles, and the drawings are smooth, meaning a year in order. Others have interpreted this as welcoming their daughters to the door. This is also true of the fact that the month was full of noodles in order to pray for a long, long life and good luck. The first two sides, the second, have a lot to say. It was said that the first two faces were to be made of the first ones. And this must be cold soup. In other words, when the face is cooked and immersed in cold water, it is called cold soup. People today usually make halogens or make some sauce into halogen noodles or noodles. However, cold water must be soaked in order to preserve the custom of the “second face”. This time, you have a special seaside face, mussels, which are also called rainbows, green mouths, candies, etc. It's easy to buy a large bowl of mussels, boil them up to the age of five, cook them together, when the mussels are ripe and the noodles are ripe, and the heavy mouth can be salted with a little salt, which is so simple, but the taste is especially beautiful。
