Hunan cuisine
VicentaLakin
THE ABUNDANCE OF UNSATURATED FATTY ACID IN FISH HEADS IS PARTICULARLY IMPORTANT FOR BRAIN DEVELOPMENT, WHICH ALLOWS BRAIN CELLS TO BE ACTIVE AND THUS GREATLY ENHANCES REASONING, JUDGEMENT, AND OFTEN EATS FISH HEADS NOT ONLY TO DEVELOP BRAIN BUT ALSO TO SLOW DOWN BRAIN DECLINE. FISH TASTES GOOD, EASILY DIGESTED AND ABSORBED BY HUMANS, WITH LESS FAT AND RICH VITAMINS A, D AND K. IN PARTICULAR, THERE ARE TWO TYPES OF UNSATURATED FATTY ACIDS: DHA AND EPA, WHICH ARE BENEFICIAL FOR CLEANING AND SOFTENING BLOOD VESSELS, BLOOD RESIN, AS WELL AS BRAIN BODY AND SLOW AGEING。
VicentaLakin
Speaking of peppers, I think a lot of our little partners are spitting. The red peppers, they're cut, salted, garlic, ginger mixed, pickled in the magnifying tank. After a period of slow fermentation, it becomes a special flavor. Chongqing's pepper cutter prefers seven sister chili (also called little chili chili), which is so hot that many outsiders can't handle. The classic pepper cutter is a fish chopper. Fat fish heads, the smell of pepper chops, salty for dinner. The most important thing is pepper cutter. The cabbage is convinced that making a classic dish naturally has its soul, and the soul of a fish head is pepper. However, many of the peppers sold on the market now have been shredded, salted, preservatives made up of so-called peppers in a dozen days, without fermentation, without fragrance, so there is no fragrance. It's been a long time since the kitchen has had time to cook. The secret that happens to come out of a conversation with a cook friend, and then you just pick up your sleeve and make one of them. Let's go straight to the food。
