Chinese cuisine
VicentaLakin
Pyramid is the specialty of Hunan. When they are young, at home, in any season of the year, adults are free to use a fishing net with homemade baits, such as leftovers, and then to sink the nets with stones. In a few days, some small fish are falling into the net, and when the time comes, the net will be drawn up gently and quickly, and the small fish will jump into the bag, and the situation is not clear. Most of it comes from little fish like street and stub. In the absence of refrigerators, people wonder how to save these fresh, perishable fish? So, the scabs were made. Washing the fish on the stove is dryed by warm stoves, and the fish produced by this method not only lasts long, but also smells a little bit of fire-burning, gold and gold. When you want to eat, you just have to bring out a few, clean up and steam. They are most common by steam. Fill it with oil and salt, put it on red pepper, or cut it to pieces, and spread a couple of soybeans, steam it together when it's ready to cook with a bowl of bowls, then water it with white vinegar, smoke it, and a bowl of steamed scavengers can come to the table. And a small fish of tender flesh is set up in a plate, with special scents made through fire, mixed with a little spicy, little acid, light and fresh, very good for dinner. Now, people living in cities rarely have the opportunity to make falcon fish again because of refrigerators and because of the lack of previously large wood stoves or coal stoves. Many times people are used to and rely on supermarkets to buy semi-finished products. But I don't think they're homemade. When many of the traditional handmade household production methods are gradually replaced by fast-paced lifestyles and the resulting fast-food culture, they disappear silently, taking away not only naturally safe foods, but also the plain human touch that belongs to that land, that age, etched in memory, and hidden in bones. Far away from home, eating the flaming fish that you have made, but without the smoke, it may be possible to give back the smell of home
VicentaLakin
Grab the tails of spinach, and our local, spinach, is a winter dish, and in spring, as the temperature rises, the spinach gets old, it's bad. Every spring, a couple of times a spinach must drop. You mix it with garlic, you mix it with soy sauce, or you mix it with oil juice, mainly spinach. It's a little bit of pineseed, but besides the fragrance of sesame sauce, it smells good。
VicentaLakin
To be precise, it's a lazy version, a zero-cooking, a mountain snack. It'll be done in 20 minutes. It's absolutely delicious, lazy, and it's highly recommended. It's been a while since we baked, but we're still lazy enough to fold the covers to make a lasagna. It tastes good and looks good. The child's breakfast has always been for bread, cake and buns, and she seems to have lost interest in them, eating small pieces each time. I started thinking about changing her. So, this is what comes to mind, even though it's been a good meal for years, it's still delicious. It's a short morning, and it's a good thing we have a fly-cake ready. We're done in 20 minutes
VicentaLakin
In our country, ancient times have been used as “precious foods” and bamboo is rich in protein, amino acid, fat, sugar, calcium, phosphorus, iron, carrots, vitamin B1, B2, C. For each 100g of bamboo paste containing dry matter 9.79g, protein 3.28g, carbohydrates 4.47g, cellulose 0.9g, fat 0.13g, calcium 22mg, phosphorus 56mg, iron 0.1mg, multivitamin and carrot content more than twice as high as that of large cabbage; and the superior protein of bamboo scavengers, the essential humans of Lysine, colourine, suramate, phenylamine acid, as well as carbasine acid, which is of importance in protein metabolism, and cysachloric acid, which maintains the protein configuration, there is a certain amount of good health vegetables。
