Peas rice

The sound, the sound, the hole, is a bit of a "vamination" principle, but not a steam. Because it's a dialect, I can't find the most appropriate word, but it's not meant to be. Without so many modern cookers now, our ancestors have not lost much of their minds and energy in the production of good foods, and they have made so many good foods today and so many diverse methods and techniques of food production because of their local nature, their simplicity and their lack of conditions. With the development of progressive technology in society, a wide variety of kitchens and small household electricity have emerged, greatly liberating the women's workers, stimulating their creativity and producing more healthy food. While we accept new things, we still have some good old traditions and hope that our children, their children, will continue. Food is probably the most unique staple in Kawasu territory. The six-to-seven-part rice is asphalted, suitable green leaf vegetables, beans and root vegetables are fed into a suitable quantity of oiled salt, with a small amount of clean water, mating on the bottom of the pot, and the seven-part rice is spread loosely, several gas holes are punctuated with chopsticks, and the rice is cooked using the boiler. Then you mix well-cooked rice with cooking in the pot, and a bowl of fragrance dry rice is ready. Such rice, which absorbs the smell of oil and vegetables and which is softly digested, can eat a very beautiful bowl without making it alone. Vegetables often used for bottom-checking are: Quail beans, cabbage, green peas, carrots, potatoes, beans, pumpkins. The bottoms of the beans are the four beans, and the bottoms of the peas are the peas, and so on. Vegetables at the bottom can be properly fed with gravy, bouquets, and can improve the taste of food. What I'm introducing you today is the chicken peas, which are brought from home. They're very delicious. The peas were bought in the fridge this spring。