Hakka dishes
VicentaLakin
Our wise ancestors used salt to store some precious meat, fish or vegetables in times of lack of material and limited food conservation, and to store them for longer periods of time, one of the most famous of them being salted pork. With the most traditional salt pickles, fresh bouquets are made of all kinds of spices and spices, and after two to three days of salting, they become salted pork, then reprocessed according to the taste of the individual, and produce different tastes, mainly salted pork, or as an appetizer. This is the most basic salted pork I've made today, half of it boiled with steam pans, half cooked with ovens, two different flavors, and then served directly with sauce, which is not greasy at all, very good. Relatives can also cook with vegetables, fry, make your imagination, make a unique taste for their families, and reveal in abundance。
VicentaLakin
Food products: 400 grams of salsa, proper sacrilegia, spices: oil for consumption, fish powder, fresh and dry powder. Method: 1, fragrance, 2, fumigation of fragrance, 3, oil in the pot into five fragrances, 4, powdered with fish, powdered with proper amount of water, 5, fragrance of the fragrance, 6, cassava, 7, influencing, 8 and defunct。
VicentaLakin
THE FILAMENTAL GLAND, SEXUAL COOLING, LIVER AND STOMACH STROKES, WHICH HAVE THE EFFECT OF INFLAMMATION, HAEMOLYSIS, DEFUSING THE HEAT, ACTIVE VENTILATION, ETC., ARE PARTICULARLY SUITABLE FOR HOT WEATHER SUCH AS SUMMER AND AUTUMN. THE SILK MELON, WHICH CONTAINS VITAMIN B, WHICH PREVENTS THE AGING OF THE SKIN, INCREASES VITAMIN C, PROTECTS THE SKIN, REMOVES THE CLOTS, MAKES THE SKIN WHITE AND TENDER, AND IS A RARE BEAUTY, SO ITS JUICE IS CALLED "BEAUTY WATER". THE FACT THAT WOMEN EAT MORE SILK MELONS ALSO HELPS TO RECONCILE MENSTRUATION. THE SILK CAN EAT IN MANY WAYS, IN FOOD, IN SOUP, WITH MEAT AND WITH EGGS, AND THE COOKING IS DELICIOUS! TODAY'S DOUBLE INTRODUCTION OF SILK MELONS BELONGS TO A ROASTED DISH WITH MEAT. WHEN THE SILKMELON IS CUT, IT IS PICKLED, AND THE PORK IS BOILED INTO IT, BAKED WITH HIGH TEMPERATURES. THE IDEA COMES FROM THE EGGPLANT IN THE ITALIAN FOOD. SMELTS ARE MORE VENOMFUL THAN EGGPLANTS, BUT THEY'RE NICE AND NOT FAT. YOU HAVE TO REMEMBER TWO THINGS ABOUT MAKING A SILK MELON, OR ELSE YOU'LL FAIL! 1. WHEN THE SILKMELON IS CUT, IT IS PUT IN SALT AND PICKLED, SO THAT THE SILKMELON CAN FALL SLIGHTLY, WITH MORE MEAT. 2. A SILK MELON WITH DRY STARCH ON ITS SURFACE CAN BE HELD TIGHT TO PREVENT ITS FALL。
