Rock cuisine, which is a common kind of cuisine in rural areas such as Henan, is a perennial herbivage. There are a lot of different names for quarries, such as musk, ten casseroles, roach. There is also a special fragrance of the fragrance of the fragrance of the fragrance of the fragrance of the fragrance of the fragrance of the fragrance of the fragrance. It's similar to mint, it looks like a twin sister, so many people mix it with mint. But the taste of the two is very different. The fragrance at the entrance to the cilantro is fresh, the tongue is cold, and the mint only smells cold. The fragrance of fragrance with cigarette tastes like a unique fragrance of grass and wood, fresh and refreshing stomachs and a great increase in appetite. Today, the walnut pecan platter is very simple, and the food is ready, with salt, perfume and garlic. The fragrance is not only soaky with mustard mustard, but also cold with mint, which is unique enough to open up the appetite。
SPRING IS A SEASON FOR THE RECOVERY OF ALL THINGS, AND AFTER THE SPRING BREAK, ALL KINDS OF GRASS AND TREES BEGIN TO BLOOM. SCHWARMS AND SPROUTS ARE WILD VEGETABLES THAT ARE UNIQUE TO THIS TIME AND ARE MORE POPULAR THAN MANY COMMON VEGETABLES. THE SPROUTS ARE THE FIRST OF THEIR KIND FROM THE EARLY SPRINGS, WHEN THE SPROUTS ARE GREEN AND GREEN, PURE WILD PLANTS, WITH VERY HIGH NUTRITIONAL VALUE. NOT ONLY CAN YOU DRY IT UP FOR TEA, BUT YOU CAN ALSO MAKE SOME SPECIAL CUISINE. I'D RATHER SPEND 500 BUCKS FOR A SALT SPROUTS. IT'S ALSO DELICIOUS FOR FRIED MEAT, WHICH CAN BE COOKED WITH EGGS. THE SOUP TASTES GOOD. TODAY WE'LL SHARE WITH YOU A LIGHT AND DELICIOUS GUACAMOLE SOUP, RICH IN NUTRIENTS, WITH EGGS TO COOK WITH. IT'S RICH IN AMINO ACID AND LYSINE, AND IT'S VERY HIGH IN VITAMIN A. IT'S NOT ONLY GOOD FOR THE HEALTH OF THE EYE, BUT ALSO GOOD FOR THE HEALTH OF THE LIVER. IT'S A “HEPATIC SOUP” THAT SHOULD BE COOKED MORE FOR THE FAMILY IN THE SPRING. SO LET'S SEE WHAT'S GOING ON
After the rains, the temperature warms back, the willows and the fragrances sprouts, and the field's various wild vegetables begin to appear. Yes, it's time to eat fresh. This time of year, the variety of wild vegetables is fresh, becoming a regular guest of the family table. In the Red House Dreams, Tac-chun and Poo-chul love to eat a kind of wild vegetables — oil and salt sprouts. What the hell is that? What about the two of them? In fact, sprout is a fresh bud from the spring tree, and it's kind of a spring veggie, and it's called its head somewhere. Since ancient times, China has eaten sprouts, which, according to Chinese doctors, can clear the flames, so that in old times the nobles and the folk will eat them. In Yuan Lu Min-sun's "Sun-Sang-Sang-Sang-Sang-Cook" book, it says, "The bud can be eaten." In his 8th Note, he says, "The head: the green leaves and the seedlings take the same diet as they do, which is better to cook the congee. It's only winter food." Qing Qing heard from Mr. Zingtang, “The city of Wu is only three-digit, it's four-walled, it's smoky, and it's the sun's cuisine. Fresh sprouts are fat and tender, and they're broken. There are plenty of sprouts to eat, and a fresh sprouts with thin meat or pork liver, whether fried or boiled soup, tastes wonderful. And, of course, we can try the classic formula of saline sauerkraut, with only saline saline, saline, green and green, with fresh and fresh entrances, with fresh tastes of sauna, and fresh in spring。
