It's a common dish today, but it's rare to see it when it's sprouts, it's peanut buds. We eat more peanut beans, also called peanut rice, fried, halogenated, soy sauced and nutritious. When it comes to peanut sprouts, many people start to shake their heads, because peanuts sprouts from the natural environment often produce oxytocin, a powerful carcinogen. So when we cook peanuts, we always pick out the budding peanuts. However, artificially grown peanut buds are produced in a clean and appropriate environment and do not change, so they can be easily eaten. Coarse and strong peanut buds look strong, and they're not easy to get by, though they're for the first time, but I've combined my life experience and put some water on it, but white peanuts go with red carrots and green garlic. I'd like to buy another box in two days. I can't believe it's off. Ten pounds isn't cheap, but I can't believe it! It seems you're always curious about new things。
To say that today's most highly recommended food - Weenie - it's not the “weenies” that we say are common meat pickled in our mouths, but rather the tastes made out of pig's intestines, specialty with a strong geographical colour, eating dry fragrance and chewing. This is the son ' s favorite taste, which is usually unaffordable because he was ordered to help with the production by his family ' s guests last year, and is said to be rarely done in Hunan. The garlic is now on the market in large quantities, and it is the season's specialty, which tastes delicious, kills inflammation, prevents flu, prevents blood clots and protects the liver against cancer. My family usually buys them, their families like them, they use them to make meat, they smell like chicken, and so on. Weenies are fumigated, with more dust on the surface and dry on the surface, so they can be cooked with garlic after they are washed with hot water and then fertilized in the pot. It's simple, because weenie already tastes salty, so you don't have to add salt to it。
As the saying goes, “I don't eat back the pot, I don't get to Sichuan”, it shows how much it weighs in the minds of the Sichuan people. The return pot means cooking again, with unique tastes, colours, fatness and accelerator. The Sichuan people call chow, and in cooking, there is no "cooking" method, which combines fried, blasted, dried up, and fried, so that the cooking has a taste of four. The real casserole should be made of garlic. In Sichuan, when it comes to summer and autumn, this thin, long garlic seed comes on the market. It is known that the good time to eat back the pot in a year has come。
