The northern winter fields are dark and dry, so green leaves are particularly rare and popular. Red-Sniffed Green Parrot, that's a pretty name, not for me, because it's the name that many people call it. Spinach is the favorite green leaf in winter, mainly at affordable prices, and can cope with many cooking methods and occasions. Scrambled spinach, because the root of the spinach is red, with green leaves, and it's given the name of the "Red-Sniffed Parrot." It's a common dish from the North, so it's not worth recommending, but it's these regular dishes that warm and warm people from the North. Spinach is a small tree, which is usually planted on an outdoor field or in a wheat field, and is therefore much easier to eat than the big spinach, which is cooked with a root. Since spinach is grown outdoors and leaves are dirty, it is recommended to wash them with food, wash them with water, and wash them with water. For the sake of freshness, I put a little oil, garlic paste, red pepper in it, so that the red-mouthed, green-haired parrots are not green, and they taste a lot。
The kids are on their lunch break and can finally have dinner at home. School dinner, in the words of kids, is like feeding pigs. In fact, their school canteen menus are well organized, tastes are said to be good, dinners are accompanied and nutrition is comprehensive. It's just that for my picky little friend, he didn't taste much like a potato stew that day or a celery. The reason for this is that a schoolmate who eats meals digs the lamb with a spoon, then puts the spoon into the celery, the little guy who smells the lamb and wants to throw up, and thinks he won't eat the celery again. For the first meal of the little ones on holiday, take care of it. For everyone's taste, I was rushing home after work to build a few big dishes. It's not wine, it's juice
This looks familiar! But if you do it, you'll have a completely different stew experience. I think it's a sauerkraut, and it's easy to put on a cold and slow roast, and the process is simple, except for a few minor points before we do it: first, why cook in the oven? This is about the knowledge associated with slow cooking, which is two difficult concepts: slow cooking and low-temperature cooking. The higher the temperature, the shorter the cooking time, the shorter the cooking time is done in minutes; the lower the temperature, the longer the cooking time is required, for example, slow stew, the hour will never escape. How low is the temperature? In addition, fire temperatures are generally 600-800 degrees, and in general domestic ovens can be adjusted to 70-230 degrees, i.e., if the fire is used with minimum fire power, the local temperature of the fire is high and the boiling point is easily reached during slow stew. Shouldn't it boil? For stew, cooking below boiling point for long periods of time makes it easier to extract fresh ingredients while at the same time ensuring that the meat is not dry, that too much gravy is not lost because of large heat streams, and that the taste of the soup is very different, and that there are some wonderful things to say that you can eat and understand. Why use tomato cans? Fresh tomatoes are of course good, but the quality of the tomatoes that we can buy at hand is unstable, the variety of delicious varieties (such as plumtomato) is not easy to buy, and the different tastes of the year are uncertain, while the tomato cans are the best-skilled tomatoes of the year, the raw fruit go-to-skin cans (without the odor), the sour and sweetness of the aroma, and there will be a preferred soft taste through the sealed cans, so the choice of the tomato cans is an important basis for cooking. I think it's nice for Annalisa's Pelati to go to Pimprumtomato, easy to buy at the supermarket, a can of about a dozen, tastes good。
