Sichuan cuisine
VicentaLakin
One of the representatives of veal-cooked veal vegetables, with its distinctive characteristics of soy, spicy, fresh and aroma, is very fond of the chili community. The smell of spicy spicy, coupled with the visual effects of the red oil sheet, is now flowing. It's almost the same in the canteens, in the boiled meat tablets, in the boiled fish tablets, and in the boiled beef. It's not difficult to do the same in the “cooked water”. But it's not a simple thing to say it. It's white, it's heavy, but heavy means more. There's a lot of food in the canteens, and there's a lot of paprika and peppers. There's only one standard for cooking at home -- a good-looking one -- so let's share with you how careful I am in cooking beef. I can't say it, but it's necessary. It's a delicious canteen with the food available at home. This dish is made three times and tastes better once than once. Let's look at the end-of-the-art approach, and let's talk about the first two experiences。
VicentaLakin
Soyfu is a famous item in the Kawakawa foods of one of the eight major Chinese restaurants. The main raw material consists of tofu, which is characterized by a combination of abbreviated, spicy, hot, fragrance, soothing, tender, fresh and living words called eight words. The material consists mainly of tofu, beef shredding (also with pork), peppers and peppers. Pistol comes from peppers, chili comes from chili, and this dish highlights the “spicy” character of the canal。
VicentaLakin
It's been a long time since the rice family ate pork. Nanomy's a little pigish, actually. It's been a little relaxing lately, and I've been eating a little bit, and of course I'm going to make these classics. Red meat, back to the pot, button meat, soju meat, one at a time. Unfortunately, the result of a little trial is that little people can't eat pork, eat and react, and do it once in a while. It's embarrassing. You'll love it even if you don't like it。
VicentaLakin
The north wind is blowing, the cold winter has arrived, and the warm food that has been silent for a long time has become a pet on the table. It's still the spicy pot. It's so hot and it's so hot, it's so warm, it's so full of fragrance. The fragrance of the spicy pot is mainly on the sauce, and friends who like it can choose Sichuan pepper instead of pepper. I naturally love pepper without adding red pepper and adding a spicy taste. The fragrance pots are very chosen, they are kept as much as they please, and they are cooked as long as there is no conflict between them. Today this spicy pot is highly appreciated by the family, and my family's babies, who don't usually eat spicy, eat much while drinking. Eat a hot hot hot hot pot in the cold winter, and it's so happy...
