The radish is my home dish. It's a pickle. It's red, it's salty, it's fat, it's beautiful, it's unique, it's fresh, it's fumigated at the beginning of winter, it's after spring. The smell of smoke, which can kill the insects, can be tasted every year and every quarter, as long as it's safe. When I was a kid, my grandfather raised a couple of pigs each year, killed one at the end of the year and sold most of them to the neighborhoods, made some of the meat and left some of them for cooking. Impressedly, family members buy some bouquets of meat or meat from their hind legs. It produces all-process materials, pickles, smokes three steps. The bacon material is also sophisticated, and grandpa smokes it, usually with peanut shells, rice shells or cedar crumbs, sometimes with some dry orange skin, and then the smell becomes more fragrance when the orange larvae comes out. Growing up from childhood, the familiar fragrance will always make you glamorous. Good radish is yellow, smooth, thick, fragrance, salty, fresh, fresh, tasteful, that's what people call "colour, incense, sweet, soft, fresh" and has the natural sweet taste of fresh radish. It's a specialty of radish. It's salty, fragrance, fat, spicy, spicy radish. It's delicious。
The radish gravy is a fragrance of the Han family, belonging to the pickle department. The beautiful radish is colourful, smouldered, thick meat, fragrance, salty, fragrance, fragrance and tasteful, which is commonly referred to as “colour, incense, sweet, soft, fresh” and has the natural sweet taste of fresh radish, and a sense of return。
Used to like to eat sour powder, especially shopping or travelling to some city, to meet a snack shop, and always to like it. Then I found out there was a screwdriver, and I tasted it. I didn't know it had any more meaning than sour powder. Spray powder is rich in a variety of nutrients, such as carbohydrates, glues, encephalophosphate, cellulose, osteophosphate, proteins, carrots, vitamins, iron, calcium and phosphorus, which can feed and feed well. In addition to fresh, acid, hot, hot, spicy powder, it is unique. It is made up of a soft and scalding rice powder that is unique to Yoozhou, combined with acid, peanuts, fried mackerel, broccoli, radish, fresh green vegetables, etc., and spicy sour spicy and boiled snail soup, which makes people think twice. It's a hot layer of chili that floats on it, green oil that is time-driven, fresh crumbs permeable, and hot oil that is different from the normal spicy, which carries aggressive spicy and softly sleazes. Snail powder is called "snail powder" because its soup is made of snails. The finely prepared crumbs have unique tastes of fresh, numb, spicy, spicy and fragrance. The chorus of the tunnel carries with it a gruesome smell of “smelt”, which comes from the acid in the chord, which is made of a new fermentation process, which causes many people to “leave away”, but those who appreciate its contents will know that it is fragrance and not rotting, groaning, groaning and eating. Preparatory work: The snails are put in the water for an hour to wash the soil and sand. Cut down the skinny flesh on the pig's bones, chop it off, boil it in the pot, put a spoonful of rice in the water, put oil in the pot, put garlic paste, ginger slices in the corset, then put a spoon of salt, grassfruit, fragrances, fragrance, and so forth, and for two minutes, put in half a bowl of water, and then boil it together in the bone soup for about an hour, and then the snails and spines, and get soup. Cut the material into silk and ding, pour some oil into the pot and fry the mackerel (heat when fried with mackerel, but hot when blown off, or it burns) and then pour the remaining oil of the mackerel into pepper powder, which is made of pepper oil (with the extra temperature of the mackerel, no fire). Blackwood and pork (skinned meat) are cooked in a pot with a little salt. Put the soybeans and the radish dandin in the pot, and it's already salty. These are the basic approaches, and many of the supplements are available and do not have to be produced on their own. We can also buy a bag of convenience, and just cook it for ourselves。
We eat radish for the winter, we eat ginger, we get sick. Every winter, my mother-in-law is prepared for more dry food, and my favorite of all dried vegetables is radish drying, using radish drying, and I can make lots and lots of pickles, and every time I finish the pickles, it's not only welcomed by my family, it's brought to the office, it's a wash, it's super-eating, it's more fragrance than meat, it's an indispensable food for winter
