Sichuan cuisine
VicentaLakin
Chickens are usually stewed, but it's also a good way to eat, and chickens are greasy, peppers are greasy, and they can give infinity to the mouth. Spicy chickens, traditional practices are fried, spicy, spicy, spicy, recently on fire, with an improved version of peppers, acne, spicy, not very spicy. Tastes good. Chicken's small. It's good
VicentaLakin
The meeting on the tip of the tongue -- -- -- -- -- is now in the "Fate 2" 5th episode of Twisting 2 -- is such a hot pot that makes people look at the mouth of the pyrotechnic base, which I rarely make at home as a Qing sis, and eats in a hot, sweaty, sweaty, spicy, spicy and so forth, and I'm here today to teach a friend of mine, who is a fire panner, and which is of great use, not only for making a hot pan, but also for making spicy, spicy, or so on. This time I'm making the home version, which is basically the most streamlined material, the most basic spices and spices. On that basis, of course, you can add your favorite ingredients, like onions, onions, oil, leather, or other spices. It's a lot of trouble to get the bottom of it, so this time we'll have to put it in the fridge. It is easier to keep fresh food when it is produced. If you want to make a course, you need to have a better sauce and add other ingredients. The base of the spicy fire pot divides the oil pie with the oil, which is used as the base oil, while others prefer pig oil or chicken oil, which condensate into blocks. I'm oil-cleaning, using vegetable oil to make the base oil, and the well-oiled kettles don't always flow. If you like the oil version, you can replace the vegetable oil with butter. When you're eating a hot pot, you'll use the high soup for the right amount. The soup can be boiled with pig bones or cow bones, or with veggie soup such as mushroom onions. Most of the hot pots sold in the supermarket are too spicy and greasy to eat. Try the homemade kettle. Promise not to be disappointed。
VicentaLakin
The traditional soya tofu accentuates the sweet taste of the aroma, which is characterized by the aroma, spicy, hot, fragrance, soothing, tender, fresh and live: finger tofu, when it rises in the pot, is sprayed with a proper amount of pepper. Spicy: It's made of the red peppers of the Dragon Temple, cut and cooked, and made with a small amount of refined sea pepper tofu, hot and spicy. Hot: The boiler immediately comes to the table, can't smell tofu plaster, can't smell tofu, can't smell tofu, can't smell tofu, can't smell, can't smell, can't smell. Soufflés: the fine beef pie, the colour of the yellow, the red soufflé, a single piece, a grain, the entrance, and the teeth. N: It's tofu, it's fried, it's white, it's horny, it's broken, it's eaten with little spoons. Fresh: All fresh, green, red and white, fresh and impeccable. Lives: Tofu on the table, garlic sprouts green and oily, as if it had just been taken from the ground and broken and alive
VicentaLakin
Ever since I saw China 2 on the tip of the tongue, the Loshan soybeans have been making me salivating. The food-loving man is intoxicated. Another reason is that this food, which belongs to my hometown, makes me even more concerned about my home town, and the pot of beans that my mother made for us when I was a child, when the family was surrounded by a pot and beautifully enjoying the bean blossoms ... once made bean cursing with white vines and esters, and not halogenated with halogens, the soybeans were said to be halogenated, so I finally bought salt, got a hand and made the bean flower and enjoyed it, called, called the child dance teacher, asked why I didn't go dancing, and I forgot the charm of the bean. Let's get to the point, let's talk about the green bean flower. It's a little bit cumbersome, but people who love food are not afraid of trouble.
