Next week is Spring Festival, and the hour is fast; it is recalled that I went back to Shanghai last year because of the high cost of air tickets to Kuala Lumpur. He was supposed to spend the year in Kuala Lumpur, and I spent some time in Kuala Lumpur; I ended up in Shanghai. China’s Spring Festival must have been more fun than it was when it came to Shanghai, but when it came to Shanghai, it became apparent that China’s New Year was not as popular as it would have been. Instead, my husband says that my home country's farm year is much more popular than China's; it's that my home country's farm year; it's that there are lions everywhere, especially in the country, and that there's a family dance home, so it's particularly popular. The downtown shops, squares, barbs, etc. also invite the lions to dance in the shops, which means business is booming. At the beginning of the year, there was no New Year in Shanghai, except for the dancing lions that could be seen on foot; so my husband said it was Shanghai Spring Festival. In fact, in a festivities like marriage or birthday dinners, I used soft rice, and then went straight into the pot for an hour, so the rice could absorb the smell of the leaf. It'll be fine if you've cooked rice for 15 minutes, but I don't think it tastes that strong. New Year's is about family reunions, laughs and laughs, and making good use of these days' holidays to spend spring with their families。
The sister who bought pickles in front of the district is in a new breed. I've always wanted to do this, I've never done it, and I'm always worried about what I've done. After all, it's not our specialty, it's just an aunt who said she didn't. Great, I'm selling it. We'll buy it! The information comes from the web: chili peppers, also known as chili peppers, are processed for the main raw materials based on local fresh red peppers and corn paste (maize noodles). It is made of fresh red peppers that are rinsed, dried up, filamented with pellets, mixed with salt, mixed with grains (also mixed with peppers, oranges, etc.). It is filled with clean jars, covered with leaves, and then squeezed with bamboo, then poured into the basin, adding water (known as pouring water). The advantages of using the altar are that it is gravitationally pressurized, has a good sealing effect, has a good level of water intake, provides security for anaerobic fermentation and makes the finished taste more odourier. A small amount of pepper can also be made from the abdominal table, i.e., there are waterable, active, watered and covered in the inner slots, but such a table cannot be stored for long, because of the possibility that the internal pressure of the table may burst into the air, or that the water may be too thin. The fermentation of the fermentation after the fermentation of the platinum stage will be ready in about three weeks. It is usually cooked in a pot, or evaporated with gravy, and it turns out that it is red and sour spicy. There is also the use of peppers to make steam, sequester the base, and accompaniment, so that the steam is not greasy, quenching and digestive. It's even made out of it and the crotch, called "Piñas." When choosing chili, it would be better to use past-earth pepper, which tastes good, otherwise it would be too acidic. It's best to use the Graced Kid Yellow Valley. There are also a small number of rice powdered in addition to the grain. When peppers are loaded into the jar, it is essential to ensure that there is water in the basin and that they are sealed to keep constant for several years. The production of peppers is now not confined to households, but is produced by specialized food enterprises, which use modern technology vacuum packaging to facilitate transport, which is accessible worldwide. First thought of steam meat. Unsurprisingly delicious, really。
For the first time, the fragrance of the fragrances was so fragrance, the hot steam came with the fragrance of the fragrance of the fragrances, the finely fragrance of the fragrance of the fragrances, the finely fragrance of the fragrance of the fragrance. I've got two questions. - Time and saltyness, for the first time I wasn't fertilized... and the sauce wasn't thick enough to be big enough, and a turquoise would say that next time I'm going to be a big fan of you for a lady's sake, and you're going to love this big, fat sauce, and you're going to have to pack it with a big, fat, fat-leaf market. I've got three pieces of this bag of rice, with six fragrances of fresh and fragrance and fragrance in it, and I've used a fine little steak of 30 pounds..
