I'll make radish

If you eat too much oil, or if you have a bad appetite, you can have a radish dry and a bowl of rice

Hot radish

Homemade radish

It's a really simple home radish

Lian radish and chicken

At home, there is a practice of making guacamole from various times into fruit and vegetables. Especially when we were little, when our standard of living was not so good, if we wanted to have vegetables and guacamole in four seasons a year, if we wanted to keep the vegetable season longer, the best way would be to dry it. Dry products that are tanned are sealed for long periods of time, either during the rainy season or when the tide is heavy. Lian dry and radish dry are tanned by their mothers, and chickens are baked by their mothers every year, and when they return home every year, they bring home their specialty, home-grown food, etc., and when they want to eat, they can eat their home。

The pig's tongue is dry

Homemade, sweet。

Rop dry

Five flowers and radish

In particular, I miss my mother's radish drying, which is screezy, not sweet, but salty, and whose mother, who has been in his country for over two years, has not seen her, wishing her well and happiness。

The radish and the beans

Looks light, but it's definitely a meal, and radish and bean bean horn mix, and the color looks good, adding a color to the spring. It's good for some picky kids at home。

Quake eggs

Pig bloodballs

Shaoyang is one of the most famous specialty products: the pig bloodballs that return to Xiao Shajiang are the most authentic and tasteful. Pork bloodballs, also known as blood tofu, are traditional home foods in Hunan Sunyang. In November and December of each year, almost all households produce the product for months. It is the traditional food of Xingyang, which began in the Chongxi year and has been passed on from generation to generation and has been in existence for centuries. The main raw material for the bloodballs of Paoqing is tofu, which then drys the water from the tofu with a veil, then crushes the tofu, then cuts fresh pork into meat or strips with a proper amount of pig blood, salt, pepper powder, porcelain powder and a small amount of soy oil, fragrance, sesame and sesame, which, when mixed, is made into a condensed ball. The ratio of pig blood to pork is very important and affects the taste. The longer the smoke is smoked, the stronger it smells. There is also an iron shelf under which sawdust, skins, grain shells or charcoal are burned with a fireplace, which is particularly fire-proof and cannot be too fast or tasted. The pills can be eaten after drying up. The pig's bloodballs are of fine colour, fragrance and taste, promote appetite and are easy to store, do not deteriorate for at least six months, and are easily prepared and ready to eat in slices, which is an appetizer for dinner。