A dry pot of tea and mushrooms

A dry pot of tea and mushrooms, which is actually a regular Hunan food, which tastes sour and sour. The fragrance of bacon and the smell of mushrooms are perfectly integrated and are the best food ever cooked. Now, however, there are no more territorial constraints or restrictions on good food. It is also always possible to make a perfect combination of local-specific cultures and practices, creating its own unique features. A dry pot of tea and mushrooms, with the exception of fresh bouquets, must be smoked. Smoked bacon, chained to time, smelled like sediment. Cream of tea mushrooms, bacon of meat, but delicious. Tea mushrooms are a collection of high proteins, low fats, low sugar, and health-care feeding on a purely natural, non-hazardous health-care diet. Its nutritional value exceeds that of other edible bacteria such as mushrooms, which are of high quality. When making this dry pot of tea mushrooms, the vegetable house uses fresh tea mushrooms, which individuals think are better for dry mushroom soup, while fresh tea mushrooms are better used for frying or burning, and lack of complete water makes the taste of the tea mushrooms softer. The addition of onions, spices and peppers not only enriches the taste of vegetables but also increases their nutrition. Nutritional lunch for the working community. Of course, if you like to make your own lunch, it's perfect for a sense of mouth and nutrition and a free-and-cooked pot of tea mushroom。