Ginger aces and a red fish pole

The red cuisine mosses are known for the special purple red on the surface of the leaf veins and rods, formerly known as “Violet moss”. As long ago as Tang Dynasty, the cuisine moss was famous and was once the specialty of a tribute to the Emperor in the north of the lake. However, it is alleged that the Sudong Po brothers and sisters, while travelling in the crane building, stayed for a few more days waiting for them to be listed for food. In the Land of Hubei Villages of 1907, Tsui Xuanhua used the red moss and the coal of the saddles, and the beauty of the yellow beak head. At such a price, the vegetables are unique. Which part of the gravy is the best? The sprouts, the poles, the leaves? Fish Kitchen makes two dishes in different parts of the red moss, and it's up to the eaters to decide which is good. Zenium

Red-cracked rice

There was a lot of food yesterday, and this morning a fast-fried meal was prepared with meat and vegetables. The walnut walnut is fried with walnuts, it's very fragrance, and the whole soup is so beautiful。

It's hot

Garlic moss

New Year's Days were marked by a variety of groceries and excessive ingestion, which made the body feel a little overburdened。

Cream of oil

Scorched vegetables smell better with pork oil, especially the fat from the meat. It's the season of cuisine moss, and it's delicious to make it out with the slag

We'll make some meat

The cuisine moss, also known as violet moss, lasagna, yellow flowers. The mosaics are rich, and contain calcium, phosphorus, iron, carrots. It's from Wuhan. It's only available in winter, and it's soft, and it's usually about 4 centimetres in hand, and it's a small part. Winter moss is the most common food in the family.

Hunan's bologna

If you're a Hunan, you'll have many sweet memories. The sausages are brought from home by Dad, and the red moss can only be bought in the kitchen, still full of home smell。

It's garlic and red sauce

The cuisine moss, which is known as Wuhan, is said to have originated only around Wu Changhongshan. Its nutritional value is high, its plentiful mouths are soft and its taste is rare. It is one of the most important vegetables in China’s exporting ports of Australia and South-East Asia. It is well nourished and contains components such as calcium, phosphorus, iron, carrots and anti-fascal acid, and C vitamins are higher than cabbage and cabbage. And bright and tender, for a good meal. If there's this on our table, my son must be a swirling chopstick

Garlic moss

Garlic minced red cabbage moss

Ingredients: salt,Brassica Campestris,garlic,lard