I'm a Hunan, my husband Shandong smoker, and I have to learn to cook all sorts of pasta in the north. I used to make noodles, dumplings, buns, pancakes, and watch the dough change in her hands. Since the mother-in-law had had a major illness last year, her domestic chores had largely been left untouched, and her family's pasta had to be done by herself. It seems easy to do, and for me who never had contact with pasta, there were a lot of problems in making it. After many exercises and the constant discovery of problems, timely solutions have been found, and now I, dumplings, buns, noodles are ready. Of course it tastes pretty good today, too。
Pickles, quartz, are fermented vegetables for long storage. Generally, fibrous vegetables or fruit can be made into pickles. In our earliest collection of poems, the verse of the poems, “Nataka has a son, and the frontier has a melon that is skinned and given to his father”. According to Shine Han, “The curator, the sour, too”. It is a fermented food with vegetables as the main raw material, with fruits, seafood and meat. The main component is lactate, which also contains a wealth of inorganic and minerals such as vitamins, calcium, phosphorus and more than a dozen amino acids for humans. Korea's pickles are full, but it's good, but it's easy to digest and enjoy. Owing to its geographical location, which is cold and long in the winter and is not fruit and vegetables, Koreans use salt to make vegetables for winter. By the 16th century, peppers were widely used in pickles. There are more than 200 Korean pickles, and I'm just doing one of them. Vegetables can be made of pickled pickles, even of fruits, fish, meat, etc., into pickled pickles of all kinds, which is called total forest, which is so big, so unique, so unique, and so popular. Looks like there's a lot of steps, but it's really simple, and for the sake of clarity, one step at a time。
