Salted rice is a special kind of rice. For the fairies born in the 1970s and 1980s, it is, like salty porridge, the food that most calls for the stomach and the home and memory. The cuisine diet, in addition to the brackish congee used for the first half of the month, is accompanied by a daily meal. Salted rice is a salty rice with coarse grain and vegetables. The main characteristic, as it is known as “brackish rice”, is that it can produce a variety of different flavors with a variety of coarse grains, such as potatoes, potatoes, yarns, four-season beans, cabbage, pumpkins and mustards. Most of the salty rice produced by farmers is made from a large iron pot in the ground, and the salty, salty, salty rice, without any other dish, tends to be added to and appreciated by the eaters. A few days ago, he went to the country with his friends, agreed to eat real farm salty rice, used pork-mealed meat and home-grown foods, burned a large pot in the ground cooker's iron pan, fed 17 people, and the long-dwelling city eaters so fast that they haven't tasted salty rice for so long. I'll record this experience as a memory of my childhood
The story behind the food: remember that when I was a child, the family was not rich enough to buy rice tickets, eggs, milk, pork, and pork, and remember that it was the spring festival, because I could eat peanuts and melons, so my parents couldn't spend every penny of money, buy food, live their lives, and have more care, but I thought I was happy because my father was from the South, and my memory was very little to eat outside, and the economic conditions were not allowed at that time, but it was the best thing for our family to do, and it was the best thing for our father on the table, and the best thing for my children, and the best thing for my parents to cook, and the best thing that I ever did was for my childhood. The event, which was very kind, fired a plate of mustard head, which was delicious, reminded me of the happy days of the past and is now one of my family's weekly snacks, which you can do once, and which will open your appetite。
The dumplings, also known as the dumplings, are traditional foods of the Chinese people's favorite nature. They are the staple foods and local snacks of the people of the north of China, as well as annual foods. There's a rumour that says, "Big cold, eating dumplings for the rest of the year." The dumplings are more maturely boiled or cooked, fried or evaporated, etc., with their origin in the North-South era. It is a long-standing popular diet that is well received by the general population, which has the adage of “never good dumplings”. At the New Spring Festival, dumplings are more of an indispensable and delicious seed from ancient horns. The original name of the dumplings, "Joe Ear", was first invented by our doctor, San Zhang Chang Jung, and is now over 1800 years old. Willow dumplings and twigs are different shapes, not only to satisfy eyeball needs, but also to open up the appetite。
