Northwest cuisine
VicentaLakin
the shape of the swaggered face, which is broad and stretching like a belt, commonly known as the “biangbiang face”, and the two-sided face of a thin, thin, silver needle-like dragon-faced face, a rough, swirling face like a chopstick, a blade of a sword, and a “empty-face” that is drawn into a short section. the moment when the oil is pouring out, the face is long, smooth, spicy, the hot oil is pouring on the face, the pepper's scent is mixed with garlic and onions' fresh scents, and the scent is fragrance, and the taste is shallow. each family has its own approach, and the final step is to make it hot, to keep it alive, to take control of the soul, and to do what follows, it can make its own taste according to its needs
VicentaLakin
Potato rubbing, what a name, the least visible potato on our usual table. It can be either a staple or a dish, and it used to be called potatoes and potatoes. But since the tip of the tongue began, the potato is on fire, and the recipes of the potato gravitated are covered. But I didn't see it all. I didn't see it. I didn't know what to do. Checked some recipes, some with flour and some steamed fried fried. I'm curious. Can you make a cake without flour? I thought the potatoes had starch, so I tried the one that didn't put flour on it, and it was a cake, and it didn't break, but it broke when I finished the picture and tried to shovel it in small pieces, but it didn't ask for anything, as long as it was good。
VicentaLakin
Before the tip of the tongue, I didn't know it was called tarp rubbing, but it was called potatoes. It's a common practice for Western foodrs, not only in China, but also in a slightly different way. I've loved it since I was a kid, and my favorite thing is to put onion flowers in it, and it's called "Turns on Onion." In a little while, a soak, a fragrance, a flower, a graze, and a pot
