Chinese cuisine
VicentaLakin
THE CHICKEN MUSHROOM STEW IS CLASSIC, IT TICKLES WHEN YOU THINK ABOUT IT, AND IT'S A REGULAR HOME DISH THAT IS EASY TO SALIVATE. THIS DISH IS USUALLY USED TO UNTANGLE FOOD, AND THE FEAST IS ALSO A VERY DIGNIFIED DISH. THE SMELL OF MUSHROOMS AND CHICKEN IN THIS DISH DOESN'T MATTER. IT'S ME AND I'VE GOT ONE OF YOUR DISHES. THE SAME THING ABOUT MUSHROOMS AND CHICKENS, THAT'S A NICE, THICK TASTE. IT USED TO BE MADE SLOWLY ON A BOILER, TIME-CONSUMING AND EXPENSIVE, AND IT TOOK A LONG TIME TO WORK. NOW, WITH THE PRESSURE OF THE NINE-YANGS, ALL THESE DIFFICULTIES ARE SOLVED. IT'S TIME-SAVING TO MAKE IT WITH PRESSURE: PUT CHICKEN, MUSHROOMS AND SIMPLE SORBENTS IN THE PRESSURE TABLE, SET THE PROCEDURE, AND IN A SHORT TIME IT'S OK. THE CHICKENS MADE FROM THE STEW ARE SOFT AND NOT ROTTEN, AND THEY ARE NOT TIRED。
VicentaLakin
I DON'T KNOW. THE EGGPLANT HALOGEN CAN DO MORE AT ONCE, AND THE RICE NOODLES ARE GREAT. THE EGGPLANTS ARE ALSO MORE NUTRITIOUS AND CONTAIN PROTEINS, FATS, CARBOHYDRATES, VITAMINS AND VARIOUS NUTRIENTS, SUCH AS CALCIUM, PHOSPHORUS AND IRON. IN PARTICULAR, VITAMIN P LEVELS ARE HIGH. VITAMIN P ALLOWS THE VASCULAR WALL TO REMAIN RESILIENT AND PHYSIOLOGICAL, PROTECTS THE CARDIOVASCULAR AND ANTI-FATAL ACID, WHICH ENHANCES THE VISCOSITY OF HUMAN CELLS, ENHANCES THE RESILIENCE OF THE CAPILLARY VEINS, REDUCES THE FLACCID AND PERMEABILITY OF THE CAPILLARY VEINS, PREVENTS THE HAEMORRHAGE OF MICROVASCULAR VESSELS, KEEPS THE CARDIOVASCULAR VESSELS NORMAL, PREVENTS SCLEROSIS AND RUPTURES, AND THEREFORE REGULARLY EATS EGGPLANTS, WHICH HELP TO COMBAT HYPERTENSION, CORONARY HEART DISEASE, ARTERIAL SCLEROSIS AND HAEMOPHILIA. PROTECTION OF THE CARDIOVASCULAR ENVIRONMENT, ANTI-FATAL ACID: IN ADDITION, EGGPLANTS ARE EFFECTIVE IN COMBATING SANE DISEASES AND PROMOTING HEALING。
VicentaLakin
HEART BLUE-HANDED PRIVATE FOODS — YEARS AND YEARS SLOW DOWN — THESE DAYS WE MEET A LOT OF NEW FRIENDS OVER THE INTERNET, PEOPLE TALK TO EACH OTHER, THEY LEARN FROM EACH OTHER BECAUSE OF THEIR FOOD. SEVERAL OF THESE GIRLS ARE PARTICULARLY IMPRESSED BY THE BLUE HEART. NOT BECAUSE OF THE BEAUTY OF THE FACE, BUT BECAUSE THEY ALL HAVE ONE THING IN COMMON. DAD DIED YEARS AGO. THEY FOUND THEIR HEART BLUE BECAUSE THEY HAD MADE SOME OF THEIR FATHER'S FAVORITE FOODS, RED MEAT, POWDERED MEAT, AND THREE CUPS OF CHICKENS... TO MAKE THEM FEEL BETTER. IN WORDS, A DEEP LOVE BETWEEN A FATHER AND A DAUGHTER IS SCATTERED, AND THE HEART IS SHAKEN BY THE MEMORY OF A FATHER IN HEAVEN. FOR A LONG TIME, I COULDN'T GET BACK TO NORMAL, AND I PICKED UP MY PHONE AND CALLED MY FATHER, AND THE CALL FROM THE MICROPHONE WAS FAMILIAR: "DING DING DING DING." THAT'S MY NICKNAME. ONLY DAD CAN CALL IT. IGNORANT TEARS SLIP ACROSS THE SURFACE AND ARE A MOVING EJECTION. NO MATTER HOW OLD I AM, HOW FAR I GO, IN THE EYES OF MY FATHER, I'LL ALWAYS BE THE NAUGHTY BOY, THE TINKLING. NO MATTER HOW MUCH YOU SUFFER, NO MATTER WHAT THE SETBACKS YOU SUFFER, IT'S NOT TOO BAD TO HEAR FROM YOUR FATHER. THE FATHER'S BODY, ALTHOUGH OVER 60 YEARS OLD, WAS FULL OF RED LIGHT, WALKING WITH WIND, LOUD WITH VOICE, BRIGHT WITH OPTIMISM AND, APART FROM HIS WHITE HAIR, MORE SPIRITUAL THAN THE YOUNG. I'M HAPPY COMPARED TO THOSE NETIZENS. IN THEM, I SEE THE SADNESS OF “THE QUIETNESS OF THE TREES AND THE WIND, THE DESIRE OF THE CHILDREN TO LIVE IN PEACE”, WHICH IS AN IMPECCABLE SORROW, A SORROW OF REGRET, AND A SORROW THAT CANNOT BE HEALED IN LIFE. FROM THE MOMENT WE WERE BORN, WE WERE DESTINED TO ENJOY THE SELFLESS LOVE OF OUR FATHER. THE FATHER AND THE MOTHER ARE HERE IN THE BLUE OF THE HEART, AND FROM THE MOMENT I REMEMBER, THE FATHER IS IN MY MEMORY LAUGHING AND RESPONDING. WHAT I WANT IS SOMETHING THAT MY FATHER WOULD SECRETLY BUY ME, NO MATTER HOW MUCH HIS MOTHER OBJECTS TO, AND WHAT I DIDN'T THINK WAS AN ADDITIONAL SURPRISE FROM MY FATHER. BEST FOR ME, BEST FOR ME. WHEN I WAS A KID, I LIKED TO EAT THE SKIRTS OF THE NAILS, AND MY DAD HAD A RECORD OF EATING THEM FOR THREE MONTHS, SO MY MOTHER WOULD THROW UP NOW WHEN SHE SAW THEM. FATHER LOVES BEEF, ESPECIALLY THE CHEWING BEEF, BUT THE HEART BLUES DON'T CHEW BEEF WHEN THEY'RE LITTLE, SO DAD'S ALMOST NEVER HAD BEEF ... MAYBE IT'S THIS INDIGNITY, MAYBE IT'S FATHER'S TOLERANCE, AND ALL THIS IS TAKEN FOR GRANTED. WITH AGE, I'M TIRED OF MY FATHER'S NAGGING LOVE, MOTHER-IN-LAW'S TINKERING. THE HEART BLUES BEGAN TO HIT ON THE FATHER, AND THEY STARTED TO TEASE HIM, AND THEY BEGAN TO TURN AGAINST HIM. THE FATHER DID NOT BLAME THE BLUES AND, AS ALWAYS, TOOK CARE OF WHAT HE SAW AS “DINGLINGS”, WHICH HE REPEATED DAY AFTER DAY. THE BLUE HEART IS INCREASINGLY HOPING TO ESCAPE THE LOVE OF THESE EARS. FINALLY, I WENT TO COLLEGE, LEFT THE CITY FOR MORE THAN A DECADE, MET MANY NEW FRIENDS, HAD A THOUSAND DOLLARS A MONTH AT THEIR DISPOSAL, GOT RID OF MY FATHER'S TENDER EYES AND FELT THAT THE WORLD WAS TOO GOOD. WITHOUT A PLAN TO WASTE MONEY, WITHOUT RESTRAINT, THE RESULT IS THAT LIFE IS A MESS, DIRTY CLOTHES ARE PILED UP, BEDROOMS ARE A MESS, BLACK EYES ARE GETTING THICKER... ONE MORNING, I CAME HOME ALL NIGHT, AND I CAME IN, AND I SAW MY FATHER DRAGGING HIS BODY AND WASHING MY CLOTHES ON THE FLOOR, AND I CAME BACK, POINTING AT THE SOY SAUCE ROLLS ON THE TABLE, AND I SAID, "TAKE HOT BREAKFAST AND DON'T DELAY THE CLASS." I RAN AWAY FROM THE BEDROOM AFTER I HAD EATEN THE GRASS, AND I HAD NO HEART TO PICK UP THE BOOKS. I SPENT THE MORNING IN FEAR, WAITING FOR SOME KIND OF STORM, GRINDING BACK TO MY BEDROOM, AND MY FATHER HAD CLEANED UP MY BED LIKE A DOG'S BED: “DING DING DING, DADDY TAKES YOU TO EAT WELL, HUH.” SO, ALL NIGHT LONG, MY FATHER CAME BY CAR TO SEE ME WITH AN ALL-NIGHT GAME, AND I ATE A GREAT MEAL WITHOUT BLAMING ME, BUT WITH A VERY LONG LINE OF WORDS BEFORE LEAVING, "READ MORE, AND I'LL BE ABLE TO SPEND MY YOUTH." I CRIED... SO, YEARS PASSED LIKE WATER... ..HEART BLUES HAD BEEN FLOATING OUTSIDE, SHENZHEN, CHUBBY, LEAVING A LONELY SHADOW. NO MATTER HOW FAR I GO, MY FIRST YEAR'S FATHER WILL COME TO SEE ME, LOOK AT MY WORK ENVIRONMENT, LOOK AT THE HOUSE I LIVE IN, ASK ME TO EAT, HELP ME FIX THE ROOM, LEAVE SOME OF THE TINKLES ON MY BACK AND FALL IN LOVE. EVERY YEAR ON THE EVE OF MY BIRTHDAY, MY FATHER ALWAYS GETS AN EMS PACKAGE, A COUPLE OF MY FAVORITE CIGARETTES, DOZENS OF MY FAVORITE BEAN PACKS... A PHONE CALL EVERY WEEK THAT REPEATS A MILLION TIMES FROM TIME TO TIME... AND NOW THE FATHER IS OLD AND HEALTHY, BUT WORSE THAN EVER. HER HAIR IS WHITE AND HER BACK IS MICROCAMELED, AND EVEN HER FAVORITE WINE IS STOPPED BECAUSE OF CIRRHOSIS. I'M IN A STATE OF MIND, BUT WHEN I'M ALONE, I CAN FEEL HIS SADNESS. NOW, IN TURN, I'M USED TO REGULAR CALLS EVERY WEEK, AND IT'S GETTING LONGER... FATHER, THE WHITE HAIR ON YOUR HORNS, WHICH YOU DO NOT NOTICE, CARRIES A HEAVY BURDEN OF CONCERN TO ME, AND THE BRUISES UPON ME ARE RECORDED IN THE WRINKLES THAT YOU ADD SILENTLY TO YOUR EYES. THANK YOU. YOU RAISED OUR HOUSE WITH NO LONGER-PAINTED SPINES, AND YOU STOPPED ME WITH A SMALL SHOULDER. I KNOW THAT NO ONE CAN STOP YEARS. I KNOW I CAN'T CHANGE YOUR AGEING NO MATTER WHAT I PAY. I ONLY PRAY TO THE HEAVENS, THAT THE YEARS AND YEARS WILL BE SLOWER, AND THAT YOU WILL NOT GROW OLD AND THAT YOUR SON WILL BE ABLE TO COOK, AND THAT HE WILL MAKE YOU YOUR FAVORITE BEEF, WHICH IS THE SMELL OF YOUR MOST CUISINE, THE CHEWING BEEF, FOR YOU, MY FATHER, JUST AS THE CHOPSTICK BROTHERS SANG: “ARE I PROUD, STILL WORRIED ABOUT ME? YOU'VE GOT A CHILD, YOU'VE GROWN UP... ..AND A STRONG FATHER OF HIS LIFE, WHAT CAN I DO FOR YOU, LITTLE CARE... .." MAY THE FATHER OF THE WORLD, AND THE FATHER OF HEAVEN, BE WELL AND HAPPY. IT'S THE BLUES OF THE CHU。
VicentaLakin
THE CUISINE ENEMA IS ONE OF THE TRADITIONAL FOODS TO BE EATEN IN THE NEW YEAR. ITS NAME IS NOT INTESTINES, BUT RATHER IN ROTTING SKINS, WRAPPING GROUNDNUTS, POTATOES, CARROTS AND HORSESHOES, AND ALSO IN PIGS OR FISH, BECAUSE IT LOOKS LIKE PIGS, SO IT IS CALLED ENEMAS. IT'S USUALLY FRIED OR FRIED WITH SWEET SAUCE OR SPICY SAUCE. A TRIP OFF THE COAST LAST MONTH, ACCOMPANIED BY A VISIT TO THE HOME OF THE BIG MM, WHERE HER RELATIVES DELIVERED SPECIAL DELIVERIES, INCLUDING THIS ENEMA. THE ENEMA ITSELF TASTES GOOD. I PUT SOME GARLIC IN IT. IT SMELLS GOOD。
VicentaLakin
It's weird that I ate a fish farm a month ago. The fish farm ate a cow's head. Actually, the fish farm, which is the Xinjiang specialty restaurant, is mainly spicy and tastes like Xinjiang. There are lots of branches. This time, when you saw a man selling oxen, you bought a kilo, which is $35 a kilo. When my husband saw how to do it, I said that it was the same meal, and he smiled and said, "I want to eat it, I can't say you can't eat chili now, I'm afraid you won't do it and you'll eat it." I didn't think my husband was under stress since I got stomachitis, and every time I ate, I was reminded how to eat it, even on the Internet, that it was too late to go online, that the computer was so radioactive, that I was really free of pressure, that it was so stressful to get my family! Maybe I have a family history, and my folks have gone to another world, which may be a source of stress for my husband. I'm sorry. Beef contains abundant proteins, amino acid composition is closer to human needs than pork, improves the body ' s resistance to disease, and is suitable for supplementing haemorrhages, repairing tissues, etc. for those who grow and develop after surgery, and for those who adjust after the disease. The cold winter beef, which warms the stomach, is good for the winter. According to Chinese doctors, beef has the effect of filling up the abdomen, feeding the stomach, strong bones, quenching the wind and stopping thirst. It is applied to people who have a moderate downfall, a short-temperature, cortex acid, chronic anaemia and a dizziness。
VicentaLakin
It's also learned in my Red Glory book, where it's about chickens, and I can't miss it when I see them. I can't afford to smoke them with a whole chicken. And I'd like to try it so much that I can replace the whole chicken with the whole chicken wing, which I love to eat with old Wu's shoes. It looks like a complicated and time-consuming course, but it's not that difficult to do, and there's very little time to actually stay by the pot, much more time to wait, and just remember what to do. I smell a faint smoke as soon as I open the pot, as a "smoke lover," and I'm excited. If it wasn't for a photo anniversary, I'd have picked it up right away, finished it quickly, opened it up, first with the taste of a light tea and some caramel, and chewed carefully with the smell of a light smoke mixed with chicken, which tasted at a level. It's reminiscent of chicken wings and dates, smooth oil, fragrance, fragrance and fragrance. We'll take care of all six chicken wings. I can't help but eat the old Wu's shoes. Old Wu's shoes also require another one the next day, but it's a waste of halogen juice, four more or nothing, and then they say, "It's good, it's good, it's good, it's good, it's good, it's good, and the smell of smoked tea is good." I'm sure it's not as good as the Zhou Bing, and it's not as good. Don't ask me to be professional, traditional, as an ordinary cook and a starter who's only been cooking for a very long time. I'm doing it with interest, love, seriousness and all I can, but also with my own preferences and flexibility. It is not for me to consider whether it is true or not. It is for my family and my own preferences to satisfy the daily needs of my family. Of course, I'd be happy to take the good advice and the good way, so it can be improved. His founder was Zhou Guisheng, who lost his official post after the Revolution and moved to Guangzhou to settle in the street, where he was forced to set up a store and specialize in meat products. Zhou Guisheng is said to love chickens and to have tasted both the best foods in Jiangsu and Guangdong while serving as officials, which is a classic “old-fashioned meal”. At that time, chickens in Guangzhou were dominated by “white-cutting chickens”, while chickens in Jiangsu were relatively rich in cooking and lack of quality chickens. Zhou Guishan's cooking methods were complemented by Guangdong's famous chicken species, while Jiangsu's fumigation and Guangdong's halogen masters were produced as chickens of both the Jiangsu character and Guangdong style. The chickens were born with bright red dates, fumigated, fragrance, fragrance, fragrance and chewing, known at the time as “Gangdong chickens”. Later, it was known that the dish had been created by a county prince and was called a “heavy chicken” that was slamming through sheep town. After the dish became famous, the then “Six Nations Hotel” bought its right to produce and sell for heavy money. From that point on, the “heavy chicken” was converted to ownership at the Hotel Six. After the closure of the Six Kingdoms Hotel, the chef who made the meal was hired to serve as a brand name for the Three Grand Hotel, and it was widely circulated in the Lingnan region, even in Hong Kong and Macao. During the period of the administration, the supply of this food was interrupted until 1981 when the great grandson of Zhou Guishan, Gondrian, opened a food stand to inherit his ancestral business, a traditional dish known as the “Big Chicken”, which was reborn。
VicentaLakin
I love to eat pepperfish head, so my family always has pepper. This time of year, I make some of the refrigerators, the most important use of which is to make fish heads, and eat noodles with a large spoon on the table. Sometimes you can add some cuisine or cuisine. I finished myself a while ago, bought a bottle in the supermarket, and it tastes so bad, it tastes so good, it tastes so good, it's easy, it's good, it's healthy, it's cheap
