Zhejiang cuisine
VicentaLakin
YESTERDAY I HAD A FRIEND FISHING ON TWITTER, GIVING ME OVER 50 POUNDS OF FISH. IT REALLY TOOK ME A DAY TO CLEAN UP. TWO BIG FISH SPLIT INTO THE FRIDGE. THERE ARE MORE THAN 30 CARP HOOKS. TO A PART OF THE NEIGHBOR AND THE REST OF THE BEANFISH. MY FAMILY USUALLY DOESN'T LIKE CARP, BUT IT'S A BIT OF TROUBLE. BUT TODAY'S CARP IS SOAKED, SOUR, SOUR, SOUR, SOUR, SOUR AND DELICIOUS. MORE THAN HALF A POUND OF CARP, AND LESS THAN HALF A POUND OF CARP. IT'S CALLED THE BIG CARP, AND THE SMALLER ONE IS CALLED THE BOULDER. CARP NOT ONLY HAS HIGH PROTEIN CONTENT BUT ALSO GOOD QUALITY, AND CAN PROVIDE ESSENTIAL AMINO ACIDS, MINERALS, VITAMIN A AND VITAMIN D TO HUMANS. CARP FATS ARE MOSTLY UNSATURATED FATTY ACIDS THAT CAN REDUCE CHOLESTEROL WELL ENOUGH TO PREVENT ARTERY SCLEROSIS AND CORONARY HEART DISEASE, SO THAT MORE FISH CAN LIVE A LONG AND HEALTHY LIFE。
VicentaLakin
It's Lisha today, and it's been the tradition of the Hangzhou people to eat omish rice, and the old people say that the mosquitoes don't bite. There is also a legend that during the time of the war, Sun Bin was held captive in a pighouse, and the old prison guards made black rice from leaves, then squeezed it into a pig's dung rice and gave it to Sun. Not only did Sun Bin survive this way, he was healthy and eventually escaped from prison. Sun's first ommy meal was on the day of the summer. The traditional luminous meal is to wash the leaves, remove the old branches, then take a green leaf and put it in the hand, rub it with both hands until the leaves are crushed out of black juice. The longer it takes, the thicker the juice, the better the cooking. When the leaves are almost covered, filter the leaves with a gauze, put the rice in the filtered juice for a little while, and then cook it like usual cooking. Yesterday I bought a leaf in the kitchen and started making UMI, rubbing leaves with my hands and hurting hands. Modern kitchen electricity solves a lot of problems. Tastes are still the best in sugar
VicentaLakin
What the doubles shared with you today is the elevated height of the ribs. High-scaling ribs, simple practices, well-dressed colours, tastes of salty tastes, and the name has been elevated, with a gradual increase in spices of 1,2,3,4,5. One, two, three, four, five, this ratio has been introduced in the case of sugar juice. This one's different from that one. High-up rib juice, salty tastes, sugary vinegar, acid. Just remember, change the place between vinegar and raw. The difference between two spoons of vinegar or two spoons of smoke
