Clear the towers

Local vegetable farmers have grown uta-like dishes into oil. It's okay, it's good。

A fan soup

In the corner of the fridge, we found some intestines left over from the hot pot, plus fans, tofu and vegetables made a soup. Tastes good. Let's use our Shandong Monk fan! It is made of high-quality starch from green beans and peas, made of traditional crafts. There's no additive, eat it up。

Home cuisine noodles

It is well known that the northerners love pasta, and our pasta is the main one, so they make a noodle at a time of five. Whatever it is, the best or the best. What's amazing is that there's a difference between the taste of the hand and that of the machine. Today, some noodles are used to make the most common cuisine noodles and to add a little June sauce, which is very good。

A shrimp fan

Dragon mouth fan, specialty in Shandong province. High-quality starch from green beans and peas, made of traditional crafts. It's thin, it's bright, it's soft, it's soft. A fan is one of the foods I like most, with no additives in the production process. Fans have a wide range of applications, so they can mix, make soup, make pie, fry, etc. Today it's used to make a very good meal of seafood fans, with local special sea eagle shrimp, which tastes so good。

♪ Taste and slag ♪

Garlic Xiaotata Vegetable

Ingredients: salt,Ta Cai,garlic

Cooking Ta vegetables

Pagoda vegetables, also known as chrysanthemum brain. It is often called Takecai locally, probably because the leaves are dark and blue, their shape is flat, and they are slightly bitter (the same pronunciation as bitter in Shanghai). <br />Ta vegetables are rich in protein, fat, vitamins, etc. Most people can eat it.

Winter bamboo shoots and tarsa vegetables

Ingredients: Ta Cai,winter bamboo shoots,garlic slices

Garlic tarsa

Baidu:<br /> Taicai, also known as Chrysanthemum Brain, is a perennial herb belonging to the Compositae Chrysanthemum. It is wild in Guizhou, Jiangsu, Hunan and other places, and is now cultivated in small quantities in all parts of the north and south of our country. It is eaten with tender stems and leaves. It has a special strong chrysanthemum aroma. The flavor is unique and slightly sweet. It is cool and clear to the mouth. It is cool to eat. It has the effects of clearing heat and detoxifying, cooling blood, lowering blood pressure, adjusting and appetizing.

stir-fried bamboo shoots with pagoda vegetables

Spring is here, let the refreshing pagoda dishes add a unique greenery to everyone's table!