Sichuan cuisine
VicentaLakin
The nutritional value of the radish in the heart: it contains less heat, more cellulose and saturation after eating, all of which contribute to loss of weight. Carrots can induce the human body to produce permutants, increase the immune capacity of the organism and inhibit the growth of cancer cells, and play an important role in preventing and combating cancer. Mustard oil and fine fibres in carrots can facilitate gastrointestinal creeping and contribute to the discharge of internal waste. The frequent consumption of carrots reduces blood resin, softening blood vessels, stabilizes blood pressure and prevents diseases such as coronary heart disease, artery sclerosis and cholesterosis. Loved the radish in the heart, because it tasted good, and when it was put in the rags, the salt water was especially beautiful, and the radish in the heart was an essential vegetable, because it had such a good name, and many friends called it "the beauty of the heart," and I liked to call it "the beauty of the heart," and it ate it, and it used to beat itself, and it was not beautiful, and it must be beautiful. I'm going to make a flower, a bowl of porridge, and this beautiful appetizer.
VicentaLakin
I USED TO DO IT, BUT I DIDN'T TAKE A PICTURE, AND I THOUGHT IT WAS TOO SIMPLE, AS IF IT WASN'T NECESSARY, BUT THE SIMPLER PEOPLE LIKED IT, DIDN'T NEED TOO SOPHISTICATED TECHNOLOGY, AND IT WAS A ZERO FAILURE. IT USED TO BE RED POTATO POWDER, AND IT'S A GOOD TASTE, AS IF PEA POWDER WAS MORE POWERFUL THAN RED POTATO POWDER, SO THIS TIME IT WENT TO THE SOUTH CHINA SEAFOOD MARKET TO BUY PEA STARCH, THERE WAS A SHOP THAT SOLD FIVE GRAINS OF GROCERIES, HIS HOUSE HAD ALL KINDS OF COARSE GRAIN, AND THERE WAS A SAUCE, AND THIS TIME IT WAS JUST A TEST TO SEE IF THERE WAS ANY PEADOW POWDER, AND I DIDN'T THINK IT WAS REAL, AND I WAS EXCITED TO CALL IT A POUND, SO I STARTED TO MAKE IT, AND IT WAS GOOD. SOME OF THEM ARE WATER-DRYING, AND MY METHOD IS COLD WATER INTO THE POT, AND THEN I START TO WARM UP WITH A LITTLE FIRE, AND I KEEP MIXING, AND I'VE TRIED BOTH WAYS, AND IT'S GONNA GET A LOT OF CREEPS, IT'S NOT GONNA GET OUT, IT'S NOT GONNA GET DONE, IT'S NOT GONNA GET DONE, IT'S NOT GONNA GET DONE。
VicentaLakin
In addition to the spicy, spicy, spicy, spicy, spicy and sweet. For example, this Yellman, the soft rice skin, is wrapped with sweet red bean pie, because it's evaporated with a green leaf, which adds a light smell. So long as salad oil is used instead of pig oil, the taste is sweeter and softer, and the bee is eaten, and more so. In the dry autumn, take a few of them as sweet snacks, and have the right to eat the main meal
VicentaLakin
Fish scent, one of the main traditional tastes of Sichuan food. Vegetables produce the smell of fish from non-fish raw materials, which is called “fish fragrance”. There's no fish in the sauce, but it's made out of garlic, onions, dry peppers, sugar, vinegar, soy sauce and soy sauce. Fish and eggplants are salty, acid, sweet, spicy, fragrance and fresh, and are a very high-spirited meal。
