Autumn recipes
VicentaLakin
One day, it suddenly came to mind that we could not use the sour sauce to cook the lamb soup, and it somehow felt like it was northeast. Then I searched it, and there was, and there was, a knob soup. Suddenly, the heart of the pickled northeast sour, unfortunately there is no altar, and it cannot catch up to the lamb. I can only use the old Sichuan sour. Maybe it's not worth eating the sour, maybe it's with the idea of northeast sour, and it's just a few large cabbages. And the classic configuration of the yogurt fans, naturally, makes the fans necessary. It's like a mix-up, and it's a big deal. The sour soup always has to be made with a pretzels and then the sour soup is cooked with water. However, lambs need to be cooked for a long time, while sour vegetables are unsavory. Think about it or split up. When the lamb is almost boiled, the sour sauce will be boiled together with the sour, for an hour and a half, so that the sour vegetables and the smell of the lamb will be mixed, while the very easy-to-be cabbage and fans will be put in at the end and ready to go. It seems to have worked well, with sour and sour sour sour, and the fans fully absorb the smell of meat and sour, the most delicious。
