Ying Chun, March, is a good time to pick up veggies. Wild cuisine can be seen everywhere in fields, roadsides and courtyards. It happened that day that he and his friends went to the spring and discovered that there was a lot of pickles on the green ground and that they were all wild, that they were crouching down and picking them up, that they were laughing, that they were picking them back when they were little, and that they were picking lots of pickles, which was better than eating them. Every year at this time, the sauerkraut becomes an essential breakfast on the table, and the sauerkraut I like to put on my lasagna. The sauerkraut tastes too much, even if it looks yellow and eats it. It's more time-consuming, but for the sake of the family, all the hard work is worth it. It's so beautiful that everyone knows it
In March, a variety of wild vegetables, such as sauerkraut and pasta, were added to the market. The most common way to eat is to make stenched vegetables, and to eat, together with a mix of garlic mud, peppers, vinegar, and so forth, with a fragrance, a soft snort, and a sip. In fact, it's not only wild vegetables that can be made of veggies, but all kinds of vegetables, such as red carrots, potatoes and artemisinin, can normally be eaten. It's easy to make stench, but if you want it to be good or not, there's a little trick to do
Quillery is a delicious and nutritious vegetable, especially in the spring. Many people usually like to use it to make pasta and soup, most commonly croquettes, dumplings, buns, etc., which are particularly delicious. Today, however, I have made a meal with pickles, because I had the privilege of a few days ago of having a gift from a friend for “no rice rice”, which is very good in quality and particularly delicious, and very soft in taste. So I bought some veggies and fresh winters and bacon, and it's going to make rice more delicious。
