vegetarian recipes
VicentaLakin
Fuel: 500 grams tofu, one egg, a little onions. Creaming: Salt, oil for consumption, smell, raw, fresh. Method 1: 500 gramps of white tofu, 2 onions cut to the ground, 3 eggs torn into the bowl, 4 boiled oil in the pot, cut down good white tofu, 5 with a proper amount of fine salt on the tofu face. 6. Turns over on the way, 7 pulls in, adds a proper amount of fresh water to boil, 8 pours the egg fluid on the boiled tofu face, 9 drops off the movable property and lets it burn, 10s when the egg fluid is condensed, 11s into the sauce and taste. I'll do it。
VicentaLakin
Materials: Dragon fans, bean petals, a few onions. Pill pepper powder, pepper oil, fresh sauce, chickens, pork oil, salt. Method 1: Fans are immersed in fresh water, 2; appropriate amount of pork oil is cremated in the pot, 3; boiled with soy sauce, 4; proper amount of fresh water or high soup is boiled, 5; pepper powder, pepper oil, fresh sauce, refined salt, 6; softly boiled porpoise is poured in the pot, 7 and onions are made on the pot。
VicentaLakin
The face, which happens to be made of natural color, is not only colorful, but also more aesthetic attraction, adding to the magic of the face. Natural colours are easy to extract, although some of them are unstable at high temperatures and can be faded, for example, red cyanide juice, purple blue juice and gill yellow, while spinach juice, carrot juice, pumpkin, potatoes and corn powder are relatively stable at high temperatures. In addition, natural colours that can easily fade, such as gills, produce green changes at high temperatures, the longer the fumigation changes, the greater the length of the fumigation. I find that red chords, buns, etc., need to be fermented with fermentation, the color fades, completely changes, from purple red to almonds, and if it's made of dumplings or beryllows, the color is not too different and becomes pink。
VicentaLakin
Pickles are unique to Sichuan diets, with documented production history of over 1,500 years. Sichuan pickle is salty, spleen for the appetizers, fish fragrances, radish duck soup, yogurt curd soup, sourfish, and sauerkraut beans. The Sichuan pickles are very good. Carrot is preferred to radish, or red-skin radish, or white radish; my family likes to add radish and has a softer taste than white radish. A small amount of fresh vegetables is now available in other markets. There are places called soybeans and soybeans, which by definition are perfect for pickles. Chon has to pick something fresh, old and young, and he cooks. The chili, the chili area of Kawasu, and the pepper, the long shape, the red and green mix, are a good drop. Sichuan pickles are mainly made of white wine, peppers, freckles or glucose or salt. Poached jars are the first of their choice, and fermentation is facilitated by the avoidance of light; families now rarely use pottery jars, and common glass and ceramics are more beautiful。
VicentaLakin
The busy days have finally passed, we haven't bought food in days, we've found food at home, and with this combination, there's a very good dish! The pepper cutter was made on its own some time ago. It tasted good. My mother planted the peanuts. Rice and rice dad don't eat chili, rice mom cooks, usually two, one hot, one not hot, and the daughter stares at the table and asks her, "Who's hot, which isn't hot?" I'm used to cooking two meals and I can take pictures! Speaking of peppers, nano-eats, duck necks are hot enough, drink water and say, "I'm not afraid of spicy, I'm eating!" Don't worry when you want to eat. Ha ha! Nano's in the garden, second year, much better than Mom thought, really adapted, no bad mood, hoping to go, happy go, happy return, great! Because of a cough, breakfast isn't in the garden, so it's better at home! It's just that every day it's late and I need my mom to stay。
VicentaLakin
Autumn comes, soup and soup to prevent the fall from drying. Porridge's a lot better than that. This congeal combines a few of the most common basic grains. Green bean water, detoxification; red soybean kidneys, coldness of the medium and green beans; rice for gastrointestinal consumption, muscular body; rice and maize for sleep and stomach abating; black memids for kidneys, spleen for liver and blood for the eyes and eyes; and gills for household food. My body is too hot to eat. In fact, it's good to add green beans in the summer, green beans in the winter, big dates, cinnamon. I usually use the ratio of 1:1 rice to gill rice (and less black rice, if not black rice, with an equivalent of 1:1 rice and gill rice), other grains are slightly smaller than rice, and pulses are about the same as other grains, and feel sticky. Porridge helps to lose weight. Like my porridge, half a cup of rice, five to six. If I cook rice, I'll eat 3 meals per person, four times the amount of porridge! The porridge is warm and dense, and it's easy to feel full. Porridge is made of coarse grains, sugar is complex, food fibre is rich, and it lasts longer. Plus, I eat congee and pickles and pickles, and I cook eggs
