Sichuan cuisine
VicentaLakin
The first time this dish arrived, it was the more authentic way to eat it during Sichuan's trip, so it was fresh to remember it, and when I thought about the feeling of salivating, I didn't think it was too good for cooking, but I thought it was too hot, but it smelled good, and all three of them had to be killed, or there was a table that was delicious and sure enough to say it was a sip chicken. It's called the "Four thousand miles of fame and taste." The name "Slobber Chicken" appears to be a little obnoxious at first glance, and it's like a saliva comic in your head. But the name comes with the gentleness of a man, and Guo Moo has written in his song, "The white chickens that were eaten in Sichuan in his hometown, the white pieces of meat, the red hot peppers, and now he wants to return the water to his mouth." The word “salvage” was given to cook, but the famous “salvation chicken” today. Today's oral chicken is the more serious thing I learned from my friends. Last time I tried it, I came to share it with you. I couldn't keep a secret. It's called a saloon chicken that tastes like sour, so soft that you can break your bones with your hands. It's full of sauce, but it doesn't get tired of it. But it's so soft, it's so soft that you can open it with your hands
VicentaLakin
Tofu is nutritious and delicious, and Japanese tofu is soaky, soaky in it, sour in it, sour in it, and a good meal. I think with abalone, Japanese tofu is good all the time, soy, smelt, soft soup. I'd like to eat my cooking, but next time I'm going to change it, next time I'm going to fry the sauce, I'm going to taste better. It's a good choice, either to eat or to host
VicentaLakin
with regard to saliva chickens, apart from their odoring, onion chickens are mostly the same. the point is how to cook nice and smooth chickens! the selection of chickens is the first, the tender, yellow chickens and the green chickens are the most appropriate. but it is difficult to buy fresh, unhormonal meat in big cities where there is a rush to life. at first glance: white and yellow colours are all bright, but not bruises and red blood clots; at second touch: water-filled chickens are too tight and flexible, while unwatered chickens touch smooth and without visible swelling; at third hearing: chickens like that can pass! cook chickens, little tricks come from a line in a magazine. the technique is low-temperature cooking, either at a star-class restaurant or at an experienced housewife. the secret is to say, "cook and cool." a perfect white-cut chicken, which is fertilized in temperature change, becomes juicy, soft, brilliance skin! comfort between peppers and sorbents makes the home a traditional meal. what are you waiting for
