In the north, oil is usually bought by southerners and restaurants, and the price is cheap because of the small number of people who buy it, and the best oil I buy today is 4.50 pounds, which would have been impossible to buy in Chongqing. When we were young, we had to have a bowl of well-oiled oil, mixed with sugar, sweet and sweet, very good, and then the rest was used for cooking or stew, which tasted so good. Now, although there is no habit of flaying, the habits used to sow carrots and vegetables are preserved and each time they are eaten, there is a sense of return。
Last time I had a big cabbage meatball, it was delicious, and the leader was very fond of it, and it had meat and vegetables, and it was sweet, and now I've eaten back, and I've added onions, and I've got to do more to blow it up, and the taste can be updated. It's a little bit more kung fu when you're dealing with cabbage, you're gonna have to use salt to fetch water, filter water and dry water, and it's a little longer, and you're gonna feel like it's worth it. It's a private dish, as you know, and it's a lot of dumplings with pork, and it's a new cooking, which comes from our dumplings, which once boiled their own dumplings, broke their skins, fell in the soup, didn't spread out, and at the time their throats were so full, they were so hungry, they were ready to bite. It's the thought that after a few days, we'll get some cologne, and we'll add onions, and we'll add a little more corn starch to the recipe for dumplings. To illustrate, this dish is based on the original taste of cabbage and pork, the raw materials are not subject to any prawn rice, the sauce is not subject to any ablution and fish troughs, and the taste is simple, sweet, natural, and sometimes simple enough to give food its full meaning。
This weekend, my husband cooks and I, the cook, rest today. He ran into the kitchen to see what he was cooking for us, and he saw a cabbage. Oh, that's it. However, the cabbage can eat more, dry up the autumn and winter seasons, dry up the intestines, and it is said to be cancer-proof. I can't believe I didn't see him in the kitchen. He's always liked homemade peppers. Today, peppers are in the homemade peppers, and there's ginger garlic in them. And then he's got a little meat, and I'm not happy with it, and I've got a sauerkraut and pepper and vinegar. He's so fast, he's so busy taking pictures of me, why don't you just do it
