Fujian cuisine
VicentaLakin
It is popular to call it a winter supplement, given that lamb, sexual temperature, which can both keep the wind cold and replenish the body, is best suited for winter food. Because of the odious smell of sheep's lamb, it was left in the hands of some. In fact, if a kilo of lamb were to be cooked with 10 grams of licorice and a proper amount of wine and ginger, it would be able to get rid of its aroma and maintain its lamb flavor. Today, the lamb is not watered, it is beer, it is made out of beer, it tastes good and it is tender。
VicentaLakin
The most active part of the cow's tail is that its meat is so tight because it's moving all day long. Cowtails have the effect of improving blood and blood, strong bones, and retrieving kidneys, and are of a balanced nature and are suitable for rejuvenation in the body. The tail of a cow is full of glue, and the tail of a cow is made of long periods of stew, and the glue of a cow's tail is dissolved in soup, making the soup very fresh. Cow marrow is patched, the marrow is replete, the marrow is replete with kidneys, and the vegetable face. It's wonderful to treat fractures, rubbing pains. After three hours of slow-burning stew, a bowl of fragrance in the mouth slipped into the mouth when it touched the meat on the tail。
VicentaLakin
I don't know the specifics of the millet, but I like it to slip in, and with soup, it's more tasteful and sweet. My dad is Yunnan, the most famous is the bridge rice line. When I was a kid, I wanted to eat rice, so Dad took a ride to a Yunnan specialty product near the Zongwen Gate. My family is in the Zhaoyang district, far from Zongwen Gate. So it's like New Year's if you can eat your dad's rice line. Even though I didn't eat the real rice line at the time, Dad made it my most authentic. Until now, Dad's been driving the crane for more than a decade, but it's as if the rice thread was still in the mouth. The husband is a southerner, and the rice powder is a special food for his hometown. Even though it is far from Beijing, it is not possible to eat the real soup from home, it is a great pleasure to eat the special rice powder from home in Beijing. For a northerner like me, rice powder is not as good as noodles, but his husband doesn't care, as long as he's home. I used to cook noodles to make rice powder. I don't care if it's soup or powder, my husband, my mother, my son, I've never refused to do it because I'm not serious! I think it's a credit to me, a trust in home-made foods and home-grown specialty. Because I'm easy to use, and I'm better off with the food. Today's egg-cracked rice powder is also very simple, with the fresh smell of eggs and the smell of soy sauce, with a few green vegetables, and the smell of rice。
