When I was a kid, my family liked beans. At first, the bean flowers were grinding by hand, grinding out the soy sauce and filtering the soybean slag. And then add a proper amount of plaster to the beans. Every time they make beans, they're full of beans, Grandma wraps them up in gauze and they eat in cold refrigerators. Grandma makes beans from her own soybeans. They're all sweet and they smell like beans. For the first time in my memory, tofu from bear palms was the result of Grandma making soybean flowers that she could not finish and became tofu. I don't want to eat tofu. Grandma sliced the tofu into thin slices, slowly fryed the fire in the oil pan to the yellow side, and then made a delicious tofu bear palm on the sauce. Every family gets tired of big fish in New Year's, and Grandma makes soybean flowers from time to time as a delicious meal table. And tofu, of course, tofu chooses to cook with bears. When I first ate, I was curious to ask Grandma: "Why is this called tofu?" How can you call it a crumb without the elements? Grandma said, "Smugly boy, this is just a name." Not all dish names match the ingredients. Tofu is a traditional dish of the Sichuan province. Colors are red, fragrances of jatropha, salty and spicy. It's fine, it's green, it's soy, it's salty, it's got more local flavor. It's called "bear palm" and it's like tofu and tastes like it。
Ants are also known as meat powders, traditional Chinese dish. It's famous because it's on a fan, like an ant crawling on a branch. It is usually made of fans, meat, meat, etc., supported by carrots, ginger, onions, soy sauce. It's light, smooth and delicious, it's colorful, it's tasteless. This dish is said to have originated in connection with a man named Tata, who was written by the Chinese writer Guan Han. The ants were given the ants' medals and gave their daughter, Tsai Zai, as their daughter-in-law, before she left Chuzhou. Tita is a good mother-in-law and a waiter for her husband. Soon after she married her husband, her husband died of illness, which caused her to fall into bed. With her soft shoulder, she has taken the burden of her family, and she has made progress by asking for medication for her mother-in-law and by trying to turn her into a meal that is delicious. It's just that the economy is so tense that the towers have to go on credit with their heads. Before the meat case, the meat salesman said, "You haven't paid your last two debts, and you can't go on credit today. "The tycoon is only being asked for it, and the meat sellers are entangled and cut off a small piece of meat for the tycoon. It's time to cook. Ditta thought, what can we do with some meat? Her thoughts fell on the top of the cupboard, which had been left behind for years. As soon as she moved, she took the powdered bar, softened it with open water, cut the meat to the ground, put onions and ginger casseroles on fire, put them in soy sauce, powdered the bar for a while, and then added garlic and pepper to the pot. The mother-in-law in bed said, "Deta, what's so good about your cooking?" It's a powder bar. "At the sound of the sound, the tart brought the dish to the bed, and before she moved the chopsticks, she found a lot of black ideas on the strip, and she said, "How come there are so many ants on it?" And when she knew it, she took a bite of the chopstick, she said, "Let's call it an ants tree!" When it comes to this dish, the most impressive thing is that in junior high school, the fellow scientists invited guests to dinner, and there was one on the table. Looks like you haven't eaten, tasted it with curiosity. It's good. It's been a couple of times. Ask your classmates what's his name after dinner. She said it's called an ant on a tree. Why is it so weird? And that's what makes the orderers curious and attractive。
IT IS A WELL-KNOWN TRADITIONAL DISH IN THE CHONGQING AND SICHUAN REGIONS. IT IS INCLUDED IN THE KAWAKAWA MENU. IT IS MAINLY MADE OF DUCK BLOOD, AND ITS COOKING TECHNIQUES ARE MAINLY COOKED AND TASTE IS SPICY. IT IS A SPECIAL DISH IN CHONGQING CITY, WHICH IS USED TO HEAT UP THE BLOOD OF THE FLESH AND TO MAKE ITS BELLY SO FULL THAT IT BECOMES KNOWN AS BLOOD. THIS DISH IS ONE OF THE NASAL ANCESTORS OF THE RIVER. NOW, THE NAME OF THE FURY HAS LED THE ARMY TO THE RIVER. THE SPICY TEMPTATIONS HAVE IMPROVED AND INNOVATED THE TRADITIONAL HAEMORRHAGE, INCREASING THE RED, SPICY AND SMELLY CHARACTERISTICS OF ITS SOUP JUICE, WHICH IS WORTH A QUICK TASTE OF THE SPICY AND HAIRY VEGETABLES, PREVENTING ARTERY SCLEROSIS AND COMBATING HYPERTENSION IN OLD AGE. AND BECAUSE SOYBEAN SPROUTS CONTAIN VC, WHICH IS A BEAUTY FOOD. FREQUENT SOYBEAN SPROUTS NOURISH HAIR, KEEP HAIR BLACK AND BRIGHT AND HAVE A BETTER DILUTION EFFECT ON FRECKLES ACROSS THE FACE. EATING SOYBEAN SPROUTS HAS GREAT BENEFITS FOR THE GROWTH AND DEVELOPMENT OF YOUNG PEOPLE AND FOR THE PREVENTION OF ANAEMIA, AS WELL AS BRAIN-HARDNESS, FATIGUE, CANCER RESISTANCE AND THE PREVENTION OF HAEMORRHAGE, CARDIOVASCULAR SCLEROSIS AND LOW CHOLESTEROL. BLOOD CAN ALSO GO ASH, AND IT CAN REMOVE THE ASHES FROM THE THROAT, INSIDE THE NOSTRILS. SO THE FOG CAN CHOOSE TO EAT SOME BLOOD. WHEN I REMEMBER WHEN I WAS A KID I USED TO STICK WITH MY PARENTS, AND THEY WENT TO THE STREETS AND I ALWAYS FOLLOWED THEM. WHEN A CHILD IS A CHILD, AFTER THE WEEKEND, THE PARENTS FOLLOW THEM TO THE STREETS AND CHOOSE TO EAT IN MIDDAY LUNCH. AT THAT TIME, PARENTS ALWAYS WENT TO A CHINESE RESTAURANT THAT DEPENDED ON BLOOD. THEY'VE GOT A LOT OF GOOD HAIR THERE. EVEN IF YOU DON'T EAT THERE, YOU'RE WILLING TO PACK A PACKAGE AND GO HOME. IT'S SO MUCH FOR PURE BLOOD AND SOME FAT INTESTINES. EVERY TIME I WENT TO THE STREETS AS A CHILD, I KEPT TALKING ABOUT THE BLOOD OF THE FAMILY, BUT I GREW UP LONELY. MY PARENTS HAVE BEEN WORKING WITH FOREIGN WORKERS FOR YEARS AND I HAVE NO ONE TO EAT BLOOD WITH. IT'S BEEN ALMOST A DECADE SINCE WE'VE HAD THE BLOOD. THE OLD STORE HAS MOVED ITS ADDRESS, AND IT DOESN'T KNOW IF IT TASTES LIKE IT USED TO. LATER, IT WAS SAID THAT THE BLOOD IN THE RESTAURANT WAS NOT REAL AND THAT IT WAS ALL PINK. OTHERS SAID THAT THE OLD SIGNS WERE MADE BY PEOPLE WHO WERE REALLY GOOD BLOOD, AND WHO DID NOTHING BUT FAKE. IT DOESN'T MATTER IF IT'S FAKE OR NOT, EVEN IF YOU EAT IT, YOU MIGHT NOT WANT TO PROVE IT. IT'S JUST THE SMELL, THE SMELL OF CHILDHOOD MAY ONLY EXIST IN MEMORY. IT IS A RESERVE FOR LEARNING SOME SPECIAL CUISINE IN THE YEAR TO COME, TO PRACTICE AND MAKE DELICIOUS FOOD FOR FAMILY AND FRIENDS. ON NEW YEAR'S EVE, I CAME HOME EARLY FOR MY DAD'S BIRTHDAY. DAD'S BIRTHDAY JUST HAPPENED TO BE NEW YEAR'S EVE. I WENT TO THE STREET TO BUY MATERIAL TO MAKE A LOT OF BLOOD. MADE A BIG BOWL OF BLOOD AND CAME TO THE TABLE WITH RELATIVES. THERE'S ONLY SOUP LEFT IN A BIG BOWL. I SAID, "DAD, WHAT DO YOU THINK OF MY HAIR? HE SAID WITH SATISFACTION: YES. I SAID, "LOOK, ALL I'VE MADE IS SOUP." IT'S GOOD. IT'S POPULAR. I MADE THIS ONE THAT WASN'T THE SAME AS WHEN I WAS A KID. I ADDED YELLOW THROATS, TUMMYS, BEAN BUDS. DAD SAID, "IT'D BE BETTER IF YOU ADDED SOME FAT INTESTINES. AND I SAID, "I'LL EAT IT WITH A FAT INTESTINE." IT'S JUST THAT I THINK IT'S HARD TO HANDLE, SO I DON'T ADD. WHAT I'M DOING IS I'M NOT FAT, SO I'M NOT FAT. IT'S DELICIOUS. DAD SAID, "WELL, IT'S GOOD。
It is simple, it is common in the recipe, it's sweet, it's roasted, but it's best to cook, and it depends mainly on its own taste habits. When I was a kid, Grandma loved making fish for me and Grandpa. When I was a kid, I used to make fish, pickles, and sauerkraut. Actually, more sugared fish, but it's easy to get stuck. But I can't control the love of fish and I have to do it myself from time to time。
“The traditional specialty dish, which belongs to the Kawasawa family. Main scrawny beef. Accompaniment bean sprouts, duck blood, broth, poaching or other vegetables, fans. Onions, salt, soy sauce, peppers, cuisine, cuisine oil, dry peppers, peppers, pepper powder, sluice, wet starch, soybean sauce. Beef chops are cooked in spicy soup, so they are boiled. Cut the beef into 1 inch and 5 inches, 8 inches wide, 1 inch thick, in a bowl filled with fine salt, soy sauce, salivating juice, and moist powder. The boilers are made of soybean petals, dry peppers made of brown yellow, with peppers, onions, slices of precipitine, roasted with broth, roasted with beef, boiled to the end of the line, glowed in the bowl, poured with pepper oil, and eaten. This dish is so spicy, soaky, soaky, soaky, spicy and hot. Beef can be fried, fried, stewed, cooked, all kinds of cooking, and I particularly like spicy beef, which, of course, is my favorite.”
