What's that

When the tea season is over, parents are too busy to help, and when they're kids, they spend a week working hard to collect tea, which is the happiest day. The tea mountain often picks herbs, furs, bamboos, whatever. Bringing them home is a good dish. This time, the house was full, and at night, the whole family ate。

A salty bologna

It's been a long time since I've been a seasoned fish fan. The best fish must be evaporated in order to extract its original beauty

Catfish tofu

Peanut sprouts and tofu

Peanut buds eat in many ways, with hot casseroles, hot hot pans, hot casseroles, corsets, which are delicious and can be fed according to the preferences of all. Today, tofu is a very nutritious and economical food that matches a lot of food, rich in plant proteins and in the form of vegetative meat. It's a simple vegan dish, and it takes three minutes to get to the table, but neither taste nor nourishment loses any of the other pickles. Try it if you don't。

We're gonna make almond mushrooms

Buying apricot mushrooms makes you think about how to do it, talking to yourself, but I can't believe that the lady next to me said, "Fried with gravy, add garlic." That tastes so good. Thank you very much. It's true that the famous chefs are private. It's a home-grown fragrance and a lot of food. It's cooked in slices, it's bright and transparent, it's colourful, it's red, it's tasteful, it's fat and it's thin. The fragrance of bacon is unique, and the smell of food is a great mix. It's really simple, and it doesn't take too much effort, first to fertilize the meat early and slice it, and remember to use the scrawny gras, so that the gravy in the gravy will taste better, and the apricot mushrooms won't have to be watered, because the apricot mushrooms themselves contain moisture, and the apricots will taste better. It's just a little sauce in it, so that the apricot is dry enough to absorb the fragrance of the meat, and the greasy of the meat is removed, but the gravy is fatter than it is, and it's good enough to eat。

Pickle tofu

Korean pickles are very popular and often buy them as table dressings, and sometimes eat them directly, and sometimes make them with a mix. Today, we are trying to make it with Korean cabbage and tofu, the sour and spicy taste of Korean pickles, which allows for appetizers and help with intestinal clean-up; plus tofu, which contains plant proteins, the combination of the two foods is mixed with each other, with a different taste. It's wonderful to have a bowl of red cuisine and sour cuisine mixed with a little sweet sauce -- Korean pickles with tofu and two minutes to get to the table with a bowl of fragrance rice!

Spring fragrance

Artemisium

The second season of "China on the tip of the tongue" has been marooned with artemisinin from home. Artight, salty, hungry. It is said that the third Quaternary Day of March is about to be eaten by artemisinin, and that the soles of the shoes will be tied up at night so that the spirit will not be taken away by ghosts. Remember, on the third night of March, Mom asked me to put my shoes on. And I put my shoe buttons on, and the next morning my soul didn't run away. Before and after spring, mothers always have to make some artemisinins to eat while it's hot. It's actually better for grandmas. Every year, when I go to my grandmother's birthday, she takes some artemisinins. Roasted on a coal fire, roasted on both sides of the fire, the oil was soaring, the ironed right and left hands were constantly changing, salty! Mom did a lot of bringing it to me. It was freezing in the fridge. When you think about home, it's like you're back when you were little, and you're back where you were.

Creamfish

The typical Sichuan style. The whole family loves it

Come back to the pot