The fragrances of spring are all kinds of eating, either fried, mixed, fried, stupor fish or dumplings, but the most traditional way to eat is in our village, which is fragrance, which washes it clean and dry, removes its edible parts, rubs it up with salt and then picks it up in sealed containers for a while, so that the fragrance of the fragrances is fragrance, and the fragrance of the fragrance of the fragrance is lost, so that when you pick it up, you can eat it directly on the table with eggs, or you can chew it up with the onions. The fragrance is too powerful, so that the fragrance can be preserved for a long time and can be easily eaten。
There's a fragrance tree in Mom's yard, and every spring we'll pick it with a ladder. Favorite, the buds that have just been taken, the sweet fragrance. When it's fresh, fried eggs, tofu, or straight with sesame salt. There are more fragrances, and we leave a part of it for the neighborhood, so every few days of the season, the mother's house is particularly festive, the family who picks it, the neighbour who takes it, and laughs. That's the smell of spring. When I wrote this recipe, I was wondering how to write the name: "What the hell is a fried egg?" Or egg-scrambling? There's a difference between wood and champagne or eggs? Who's the master, who's the ingredient
I used to eat fried egg noodles when I was a kid. I never used to do it when I was a kid. Egg noodles. This is a family meal. The eggs will hope not to eat, and the next meal will be served with noodles. No, no, no, no, no, no, no, no, no, no, no!
