northeast dish

Wormgrass stew chicken

VicentaLakin

It's a wonderful combination of winter and delicious foods

Northeast egg sausage

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If you've got pink sausage, you want to make a platter, make an egg

Northeast garlic sausage

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The freezer found that it was also frozen to make the rest of the sausages, which were made of powdered sausages, especially from home, and had to kill pigs every year of childhood, tasted uniquely, eaten directly, or fried as a good dish。

Northeast stew

VicentaLakin

The name of the northeast stew is known to a lot of people. This is our improved version of the northeast stew, using the "dry pot" function to feed both the cuisine and the nutrients

Pine corn

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There was also some pine in the family, which wanted to make a snack, but recently there was a lot of snacks, so this simple quick food and pine corn was made。

White meat

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White meat is the specialty of the northeast, which is dominated by sour vegetables and white meat (to the point where they are cooked to the point where they are ripe). The proper course should also be filled with fans and blood intestines, a cold winter with a bowl of white meat that warms you. It's delicious。

Pork stew

VicentaLakin

It's a super quick pork stew. It's just a five-flower pork porridge, which can be boiled, watered, powdered and washed with fresh water. It can be boiled with five flowers, which can be cooked for half an hour, and then tastes the fragrance of pork stew. It's different from traditional methods, but it's just as delicious and suitable for a workman to make when he returns home。

Sour duck legs

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Sourfish is one of the classic favorites of canyon. This sour duck leg is made from the sour fish. The duck leg tastes so good that it's completely dry. The sour sauce absorbs the smell of duck legs, which is unique。

Pickles

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THE WORD "WINTER RADISH" IS A WELL-KNOWN WORD FROM THE PEOPLE OF THE NORTH, AS WELL AS A POPULAR SLOGAN OF NUTRITION, WHICH, WHEN THE RADISH IS COLLECTED EVERY WINTER, YOU HAVE TO PICK OUT SOME OF THE RADISH AND LEAVE SOME OF THEM TO EAT, AND THE REST YOU HAVE TO BURY IN THE KITCHEN AND PREPARE FOR THE WINTER. THESE CARROTS ARE ONE OF THE NECESSARY FOODS FOR WINTER IN THE COUNTRYSIDE, IN THE OLDEST WAY. CUT THE RADISH FROM ITS HEAD, BUT IT CANNOT BE CUT OFF FROM THE RADISH TAIL, SO IT IS A WHOLE RADISH. WHEN THE RADISH IS CUT, IT IS SALTED FOR ONE TO TWO DAYS AND THEN HANGS IT OUTSIDE THE HOUSE ON A BRANCH SO THAT IT'S SUNNED UNTIL IT SNOWS, THEN TAKES IT BACK AND PUTS IT ON THE ALTAR AND EATS IT. WHEN YOU WANT TO EAT, WASH THE CARROTS IN THE WATER, OR USE THE WATER FOR ABOUT ONE OR TWO HOURS, THEN CUT THEM INTO SMALL PIECES, IF YOU WANT TO EAT A LOT OF QS, WASH THEM A FEW TIMES AND MIX THEM DIRECTLY; IF YOU WANT TO TASTE A LITTLE LESS, THEN ADJUST THEM ACCORDING TO YOUR TASTE, SO THAT YOU CAN EAT THEM SO YOU CAN EAT THEM。

Roasted noodles

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