They say that Cantonese people like soup, soup that can only be made from the old fire for 10 hours, soup from the high-pressure pot for an hour or two, and simple vegetables, meat soup, egg soup, etc. Potato soup is a common course for eating at Grandma's house when they are young, choosing to boil their heads, go to the skins and make them vegetable soup, put onions, and make them delicious。
It took a lot of time to make a pot of chicken, so I took six hours to get the taste of the original food, and it was late, so I took the next day to make a few drawings, and the chicken and soup had been wiped out. (100 degrees) Pit chicken is one of Yunnan's famous dishes, and the practice is that the pan is placed above a soup pan filled with water, and when the pot opens, the steam is gradually fertilized (generally three to four hours). Since the soup juice is steam condensed and the flavor of chicken is less lost during the evaporation process, it basically maintains the original taste of chicken. Steam-cooked chickens must taste good with a pot of pottery made of water. It's built in a simple, unique, belly-barrelled, neutral, with an empty heart tube along which the steam enters the pot, cools it and then drops it into the pan and becomes chicken soup。
Now there's a lot of tacos on the market, and they're so soft, they're so soft, they're so hot, they're so hot, they're so fat, they're so fat, they don't taste good for us, they don't taste good for us until I grow up with my sister, I'm allergic to tacos, every time I go to my parents' hands, we're red and itchy, we're swollen, and we're very happy to do it, because when we're done, we're going to eat different tacos, we're going to eat a little bit of it, we're going to eat a little bit of it, we're going to eat a little bit of it together, we're going to eat a little bit of it, we're going to eat a little bit of it, we're going to eat a lot of it。
