Horses and toothfish
By VicentaLakin
THE MAGGOTS ARE ALSO KNOWN AS HORSE WEEDS, HORSE WEEDS, LONG-LIVED VEGETABLES, MELONS, ETC. IT'S A COMMON DISH IN THE NORTH AND SOUTH. IT IS ACCESSIBLE TO THE GENERAL POPULATION. IT IS PARTICULARLY APPROPRIATE FOR PERSONS WITH GASTROINTESTINAL INFECTIONS, ROUGH DRY SKIN, VITAMIN A DEFICIENCY ETC. HOWEVER, THERE IS A LACK OF APPETITE AND A LACK OF FOOD FOR PREGNANT WOMEN, ESPECIALLY THOSE WITH CUSTOMARY ABORTIONS. DON'T LOOK AT THE HORSE'S TEETH. IT'S GOT A LOT OF THERAPEUTIC EFFECTS. THE MAGGOTS HAVE THE EFFECT OF IRRITATING, DECONTAMINATING, SWOLLEN, DRINKING, PISSING, ULCER CONTROL AND INFLAMMATION. IT'S A LITTLE BIT LIKE "BUMP SOUP," BUT IT'S BIGGER AND LONGER. THE THICK PASTE IS DRAWN BY CHOPSTICKS, WHICH FALL INTO SOUP LIKE A LITTLE WHITE FISH AND ARE THEREFORE KNOWN AS THE “PUSHING FISH”。
Recipe Recommendations
- slightly spicy
- cook
- ten minutes
- ordinary
Steps for Horses and toothfish

1
The horse teeth are ready
2
After a few times, the water is dry
3
Cut to about two centimeters
4
A little oil in the frying pan, a little horse teeth in the pan, a little salt to fry
5
Hot water in the pot. It's a little wide
6
About 150 grams of flour in the bowl. Volume
7
A proper amount of cool water turns flour into paste, stirs up in one direction, stirs up the paste with a degree of resilience and is not easily flowing8
When the water in the pot is boiled, the bowl in the left hand, a pair of chopsticks in the right hand is drawn from the face, and a little long paste is allocated to the side of the bowl
9
The pasta is quickly drawn into the soup, and the chopsticks are swung in the soup
10
Put all the pasta in the soup, boil the dry white cores in the noodles, and it's off fire
11
Put on the pepper oil and eat
12
It's a little sour and softHorses and toothfish Make Tips
The batter should be neither too dry nor too runny. If it is too dry, it won't form fish shapes but will be lumpy; if it is too runny, it won't hold its shape. The ideal consistency is when it hangs without dripping. Stir the batter in one direction to develop elasticity, which will help the 'fish' shapes form well. There is no need for many seasonings; the goal is to enjoy the fresh fragrance of the purslane. Purslane has a slight tartness that tastes especially delicious with chili oil.