The northeast congee VicentaLakin The north-east is rich in cold vegetables, most notably meat. In winter and summer, the most popular food in the Northeast is this common cuisine, which is often served in a bowl, and in the Northeast it is the most popular cuisine。
Northeast scavenging pork VicentaLakin Pork-killing is a kind of stew that is eaten every year in the north-east countryside near the end of the year. Pork-killing flavors of meat and soup, fat and not tired, smooth and tender, and appetizers。
Chicken stew mushrooms VicentaLakin Chicken-cooked mushrooms are a north-east dish made of dried mushrooms, chicken and powdered pork. Chicken-cooked mushrooms are best used for wild mushrooms, with small, thin umbrellas, which best match the scent of chicken. It's really wild. The small number of Northeast vegetables can be developed as one of the best in the world in comparison with other high-end dishes。
Pork VicentaLakin Kitchen is the northeast dish, and it's very good, unlike the traditional concept of the northeast, which is sour sweet. Although it's all in the Northeast, it's not the same way to make a pot. Harbin's meat is made of white vinegar and sugar, while Gilin and Liaoning usually use ketchup and sugar to make a tea. Here's the way to make juice with white vinegar and sugar。
Pork VicentaLakin It is made of pig meat (in the case of fresh vegetables, beef) and starch, which is twice fried, one of which is cooked, one of which is fried, and two of which is made from a pot, which is succulent with a cuisine。
Shrink harvest VicentaLakin It's a harvest. It's made when the harvest is so great. Northeast. It's perfect to cook all the mature vegetables in the family, beans, potatoes, melons, corn, some ribs. But this time, we'll make a condensed harvest。
Homemade cabbage VicentaLakin As the saying goes, “Book is less than cabbage and meat is less than pork”. The combination of cabbage and pork is a simple home dish that no one can refuse
I'm a fat intestine VicentaLakin It's one of my favorites when I was a kid. It's different than today. Remember that the cooker's uncle cut the halogenated intestines into a stubble, and then put a little oil in the pot, especially down there. He didn't use a common saucer and used a kerosene base, like a red robe solid. Don't mention how good it tastes so much that it's been in my mind for years, and this time I wanted to do it, but I never found this solid pan. It can only be done as usual. Filming food sometimes takes a lot of time, and basically one dish loses all of its beauty when it comes to cooking in 10 minutes。
