Today I recommend a sourfish, yes, a lazy sourfish, a pack of sour fish sauce, a herbfish, some soybean sprouts, wide powder, cut the herbfish into big pickles, and it tastes so good! To bring up this bag of sourfish, we have to bring up the red fruit family's sour sauce, and the factory insists on using good materials and crafts to make good products. High-quality yellow lantern peppers and sichuan fermentation for three months at their raw material production base, with a fine set of fertilizers, were selected to get a pack of such sour, so amazingly sour and sour. It's a particularly valuable sourfish sauce
I've always liked soybean sprouts, especially soybean sprouts with powder bars, which are delicious, of course, but not without pork, so they taste better with pork fat. Maybe it's genetic, and now my oldest daughter likes to eat this pork soy sauce, and when she saw a new batch of red fries at the supermarket the other day, she bought a big piece of it, enough to cook a few times. For a man in the north, this stew is definitely a very frequent meal table, and when I was little, my mother used to cook a pot with buns or rice. In particular, pink bars, slender, flexible and stretchy, because they are soaked in pork fats and stew soups, especially fragrance。
Every night in the middle of the year, our home is "over the oil" and it's blowing up some of the old stuff. Watching my mom work on chopping up the pie, mixing it up, then squeezing out a ball into the boiler with her hands, and then one of the balls floats up with bubbles, slowly turning to gold, and the mom pulls up the ball with a hedge, and grabs a ball with her hand and blows it into my mouth and says, "Be careful, don't burn!" I'd be standing by my mother's side, and she'd blow up, and I'd be eating radish bells that were charred out of my hair, and I'd be really good by my mother's hand. Until today, it's as if I'm back in my childhood when I see my mom blowing up the balls。
Soybean sprouts: hot-wet, skin-rich, carrot-rich: increased immunity, antioxidation, cancer-resistant carrots: liver obscurity, spleen, scintillation of cough recipes: carrots, bean sprouts ready for carrots cherries, garlic ready for soybean rinsing the water over the cool, and then in the pots, with carrots, garlic seed added to raw pumping, fragrance, salt, vinegar finished
Because of my childhood habits, I ate a small bowl of rice, and every time I cook two cups of rice in an electric cooker, I always have half of the rice left in the fridge, so I can make a simple fried rice, both delicious and full, the next morning. Maybe it's fried rice and food, and I can eat a big bowl every time. The food for fried rice is very varied, almost flipping through the fridge, using whatever vegetables are available, today it's salty snow, with cucumbers and cucumbers and soybeans and eggs, a quarter-hour, simple, delicious rice, a cup of juice, and a bowl of nutritious rice, full of rice
