Chicken roller

Roast chickens, and every time you go to a restaurant to eat, especially when you bring out a pot, the sound of a boiler from the casserole is soaring that you cannot eat it with a big mouth. Today I'm doing it at home, and I get a good assessment from my son, and my mother's little vanity is satisfied once. A son likes to eat is my motivation. Here we go

Tasty gravy

It is common for the Guangdongs to have a steamed ribs, which is a special spot when they drink early tea, where the powdered taro decompresses the greasy ribs, where the smell of garlic bean fragrance penetrates the gravy, where the simple and fine cooking is fertilized in an electric cooker, and in the past year, where there is meat and food。

Bean evaporated ribs

The fragrance of beans and the smoothness of the ribs

Soybeans

Fresh fragrance for dinner, simple, delicious snacks. The smell of soybeans makes the salt more strung. For us in the Northeast, the smell of soy sauce fits our preferences。

The veal claws

A very high single-rate meal in a tea building is more common, especially in early tea in the Guangdong region, where it exists. Through five stages, the chicken claws are tempting, the sweet and fragrance, the entrance is broken. It can be called one of the kings in the tea table, and it is dazed to see the ingredients used in professional practice, since homemaking is simple, practical and delicious. With little material but with good combinations of methods and materials, you can make delicious claws. It's a really good taste, actually. But you can't do it on your own, you can't do it on your own, you can't do it on your own

Bandit liver

The bandit liver is a tunnel of water and is traditionally oiled withseed oil, which is considered by the locals to highlight the thick taste of the vegetables and the spicy spray. Bandit liver, it's a bit of a rush to listen to it. You mustn't be scared. It's a very delicious and tunnel food. The liver of the bandit is not the liver of the bandit, because it preserves the taste of the original succulent food in its practice and taste。

Garlic sprouts back to the pot

The chowback is a traditional veggie that can be made by Sichuan families and is characterized by unique tastes, colour and weight. And then I'm going to tell you about the origin and practice of the pot. According to the examination of the pot, it was linked to the ancestor's sacrifice. In the house of the emperor and the Dauphin, the spirits are sacrificed to three kinds of animals, and ordinary civilians can only buy a “two knife” meat from the market, i.e. half-fat-skinned pig's back leg, and put it in the pot without any sauce, with white water boiled to 70-80s and then put it on the altar. It's cold, and it's obviously not good to cook in the pot, and the wise ancestors have come up with garlic seed or red peppers and headlines, and fat pork has been cut into large and thin slices of meat, and a proper amount of vegetable oil has been poured into the red pots, a piece of pork oil has been made into the mix, the meat tablet has been turned into a half-pack of meat after it's bursting, a microplatter around it, a lamp nest, and then a slice of it comes down to the soybean tablets, sweet sauce, red sauce, garlic seed, and a boil. Light crystals and oily slices of meat caught between garlic seed, red peppers or headlines, the smell of noses can be felt by people in the yard. From now on, the ghost will no longer need to sacrifice, but the recipe of chowback has been passed down and has become the most popular and popular of many canadettes。

Favorite beans and peppers

The child's father, who likes to eat her soy sauce, tried to do it himself. It tastes good. It's very good for cooking and dressing。

Salted meat

"Salpha" is a culinary culinary of the culinary cuisine of the river and is commonly referred to as sisterly. It's made of red, dry and sweet, tasteful, strong local flavor. This dish, which is well known to Sichuan families, is a good meal。

Spicy potatoes

It's a very good meal. It's a very good job for a few hours