Northeast Sanjo
By VicentaLakin
Every fall, the worst is this mouth, which has not changed for decades, and which is not enough to eat every year, but it is only in autumn, when it's available for four seasons, that it feels the most, not only that the fruits of autumn are ripe, but that the quality is so simple and, more importantly, that it is the return, that it is only in autumn, that the memory of the child is the strongest, that the memory of the fall is so spiritual, that it isn't one person who wants to eat it, but that it tastes like the old smell of the pot's juice, that it really feels the deep autumn, that the autumn of maturity and harvest is over, that the four seasons are back, the winter, the spring, the fall, and the rest of the week, that Mom's memories, our memories are all hidden here, with a pot of old smell, and that light of the memory, and that life is forever full of sunshine。
Steps for Northeast Sanjo
1
Feeds are ready, they can be added at will, and they can be put in whatever they like. Today, these foods come from sister's small gardens, home-made green foods, specially selected small potatoes, and red potatoes, especially sodium, which do not have to go to the skin, eat while peeling, which is also an interesting and inexhaustible memory。
2
Potatoes clean up repeatedly and must wash all the dirt。
3
Scratch cleans, cuts. The melons in the northeast are similar to the pumpkins in the south, and they feel better than pumpkins, not sweet。
4
The eggplant was washed, the long eggplant was cut and all the food was placed in the steam closet。
5
The casserole is filled with an appropriate amount of water, placed in a steam closet, burned in the fire, and evaporated for about 10 to 15 minutes。
6
Open the pot in about 10 minutes and take out the eggplant. It's not good after it's steamed. At this point, if the potatoes and quails are not fertilized, they continue to evaporate for about five minutes。
7
Out of the pan。