Hakka dishes
VicentaLakin
My family is particularly fond of pumpkins, and every time a giant pumpkin buys it, it's a whole whole thing. I've tried to eat it with steam, boiled congee, made rice paste, made pumpkin juice, or cooked face for buns, bread, cake. A few days ago, when I thought of a pumpkin that hasn't been baked, the new pumpkin hasn't been cut open. Even my mother-in-law says it's delicious, you know, it's not easy to get old people to eat again! The key is also particularly simple, so that once the pumpkins are put in the air frying pan, the power will go off. Put some garlic petals in there, add garlic to the pumpkin, and the garlic itself is delicious。
VicentaLakin
“KOMBO FOOD-GRADE CASSEROLES, DRY AND COLD,” WITH 4.6 L CAPACITY, WITH NO PROBLEM WITH A SINGLE CHICKEN OF TWO POUNDS OR SO, JUST FOR A FAMILY OF THREE. FOR THE WHOLE CHICKEN, I HAVE A DIFFERENT PLOT. THERE IS A CUSTOM AT HOME THAT WHEN A CHILD REACHES THE AGE OF 18, HE EATS A WHOLE CHICKEN, A POUND OR SO, AND HE EATS ONE PERSON, A SIGN THAT YOU HAVE GROWN UP AND GROWN UP. THIS DAY IS GREAT, AND SINCE THE DAY OF WRITING, WHEN I WAS 18, I HAVE WAITED LONG. BECAUSE FROM THAT DAY ON, IT MEANS YOU'RE REALLY GROWING UP. WHATEVER IT TAKES. AND I'VE GOT ONE THING FOR SALT CHICKENS. OPEN A LAYER OF WRAPPER, A DELICIOUS SPLEEN OF CHICKEN. IT WAS LATER KNOWN THAT THIS PARTICULAR COOKING TECHNIQUE RETAINS THE NUTRITIONAL VALUE OF CHICKENS RICH IN CHICKEN, WITH BRIGHT ORANGE BUTTER, VENOM, AND IS NOT GREASY AND SMOOTH. THE EFFECTS OF COLD BLOOD AND DRYING ARE FREQUENTLY CONSUMED, WITH RENAL PERFUNCTATION AND WARM STOMACHS. EVERY TIME I GO HOME, MY MOTHER MAKES A CHICKEN FOR ME. PACKING THE LEAVES IN THE POND, THROUGH THE UNIQUE REFRESHMENT. THE BIG CASSEROLE OF KUNBO CAN MAKE ME MEET THE NEEDS OF A TASTE BUD IN MY OWN HOUSE. KUMBO'S FRAGRANCE CHICKEN。
VicentaLakin
This is one of the dishes learned from the food curator, Superman Little Li, who says that this is an ancient formula that has passed on the taste of the century, using the simplest food, the simplest way to cook, highlighting the food itself, and maintaining the original taste. It's not really the first time I've had salt chicken since I was a kid. We were still living on the Drum Wave Road, next door was a Chinese grandmother from Indonesia, who studied and cooked. Whenever her son came back from the American diaspora school to visit her, she made a salt chicken for her son. Say it's the best. At that time, our kitchen was for the three families. That salt chicken smelled like a whole kitchen. Mom was learning how to make chicken salt for us. It really tastes great. It's just a little different. There was no oven, it was made of jars and iron pots. The method: first, the salt is boiled with an iron pot, the chicken is sealed in a can, and then the can is placed on the hot salt of an iron pot. The salt is buried in the lower half of the can, with a small fire, with a slow pitch, with a salt temperature, and the chicken is cooked. It's the best chicken I've ever had in my life. It's the best meal Mom ever made。
