Autumn's strong, and now it's winter. Friends sent a box of blue crabs, evaporated a few red ones, and left a few for flower steam. Today's Crab I'm steaming with fans, eggs, so it's so fresh and nutritious. Because the eldest son is at home today to feed him well. Although our eldest son is at home today, we live here in a small room, near where he has his tutorials, where there is no big kitchen, and I put in a Mibo cooker. It's like having a big kitchen, and it's steamy, it's rice and juice. It's a walking, smart kitchen, if there's a parent who's going to read it. When you don't know what to eat, you can also check the recipes attached to the machine. Well, I'm going to send this fresh, steamed crab today, and my friends like it, and they can try it and eat it while it's in the crab season。
Downstairs I met my neighbor's grandmother, who had a new sour dish and had to give me one. I don't use it when I pack dumplings. I'll make some sour sauce. Acid is a particularly popular winter dish in the Northeast, which is basically cooked in winter, with fresh cabbage fermented by the effects of the Bacillus, salty and soft taste. There are a variety of practices, such as sour sauce fans, sour paste dumplings, soy sauce tofu, etc. The most famous of which is sour sauce. Every time I go to the northeast restaurant and order, the waiter recommends the sour sauce. It's kind of like the old Beijing restaurant's casserole. It's a succulent soup. The sour is a perfect match, and the sour is full of fragrance, which is very refreshing to eat, while the sour is fragrance in the meat. You can also make a garlic juice and use it to eat white meat, and it'll be a little bit more fragrance and greasy! So let's see what we can do about this
