Chicken VicentaLakin ALMOST ALL THE CHICKENS WE BOUGHT WERE USED TO MAKE SOUP. BUT MOST OF THE CHICKEN MY PARENTS BOUGHT WAS USED FOR RED BURNING. TODAY I'LL MAKE RED CHICKEN, PUT ON SOME OF MY FAVORITE CHESTNUTS, EAT PINK, SWEET. BY THE WAY, AFTER USING RED SOY SAUCE, ISN'T THIS DISH MORE ATTRACTIVE
Tofu VicentaLakin Tofu is a classic dish in the river. The main raw materials are tofu and veal, peppers and peppers. This dish, which comes from the peppers, from the soybeans, highlights the "spicy" character of the canyon. However, it would be difficult to combine with yellow beef unless it was a real restaurant, so most of it was used as a “scramble” for pork, but it was not a crime to use any somber as long as they liked it. Today's soya tofu is the main substance, which uses mercuric tofu。
Squirt VicentaLakin The squid must be dry, so it can be cooked only after a bubble. A combination of squid and spicy peppers, seafood and spicy, is a very good meal. Taste it, taste it。
Wine and pepper VicentaLakin Paprika and garlic are common cooking materials, which are widely used to dry up into dry peppers and make pepper sauce. Especially to make peppers, and not to open them。
Drunk peanuts VicentaLakin I don't know why it's called "drink peanuts," but it's probably from the mini-food in the supermarket. All of the "drink peanuts" practices have a common place, which is soaking and decorating; different places are groundnuts after decorating, either direct, refrigerated or frozen. Anyway, just like it。
Sour pickles VicentaLakin Quick-hand pickles not only eat in winter, but can be made in four seasons a year. Picking out vegetables with a little salt to pick up the extra juice, and immersing them with sugar and vinegar. You can eat it for an hour, you can eat it for a day or two. Sugar and vinegar have fungus resistance, so don't worry about breaking。
Spicy chicken VicentaLakin The chili chicken is good, it's my favorite dish, and it's much more colored at dinner。
Miyagi chicken VicentaLakin Miyagi Chicken is a famous Sichuan dish, known as "national food" in the country as early as the end of the day, and I think it's familiar to those who like it。
Spicy fish VicentaLakin It is also known as the Zhongqing Zhong Zhong Zhong Zhong Zhong Zing. It was first popular in Chongqing, Sichuan, etc. It's like a primitive approach, actually doing an engineering test -- choosing fresh, live fish, and using chili as a full-blown cold, blood-breeding function. Cooking meat doesn't get tough, tastes soft, oily. It both removes the smell of fish and keeps them fresh。
