in june and august of each year, aunts go to the mountains to pick mushrooms and distribute them to the sister families, where they can't eat enough fresh mushrooms to pick up or freeze or dry up. when you leave home, you get a dry mushroom from your family, you're in a hurry, or you're fried or stewed, and you're enjoying a wonderful homecoming. o the soft, tasteful, rich in a variety of amino acids and vitamins essential to the human body, frequent consumption that enhances the immune capacity of the muscles, gives them a sense of happiness, is not hungry, makes them young, is a very representative food in the northeast and is classified as the “northeast four”. there is a saying: "the chicks scare the spirits when he leads the door," that is to say, the first time he comes to his mother-in-law's house, the mother-in-law must treat her with a chick, which shows the weight of the mushrooms. and today we're going to make this easter common dish -- simple, easy to eat, healthy and nutritious -- and we're going to have to eat it
Since the north-east is a multi-ethnic area with a different diet culture, cuisine is a major feature of the north-east, which is used to pour a variety of ingredients into the pot and produce different flavors. Moreover, despite the nutritional value of the stew, the variety of foods that satisfy the local population creates a local dietary culture. The cuisine is more abundant, and consists of gravy, cabbage, powder, tofu, and bellows. Add refined salt, sauce, eight horns, peppers, cinnamon, etc., cooking with stew, salty tastes and simple methods of production. It's better to be nourished. A pot of spicy stew in the winter. It's so nice and warm for everyone
