Chongqing snacks
VicentaLakin
This year in Sanya, we ate the Dragon Gate Armour and a spicy shrimp, which tasted very good, and I and my husband had a lot of soup left, and we had a couple of vegetables to cook for the boss, and we had to add to the rest of the soup and eat and drink. I'm eating and remembering the smell of it in my head, and I'm going to put something in my head, and I'm going to come back and think about it in the kitchen. Based on the material you've figured out, a spicy paste came out, and the husband said it tasted like Chongqing noodle, and if you add vinegar, you can make sour powder. I used to eat Zhongqing noodles outside. It tasted good. Listening to my husband, I took a good taste of it and felt much richer than I ate Zhongqing noodles。
VicentaLakin
My country's traditional festival of Qingqing, which began around the past few weeks, is more than 2,500 years old. At first, Chong Ming was a very important accelerator, and when it arrived, the temperature rose, it was a good time for spring tillage, so there was “Cleaning before and after, and growing beans”. “Afforestation, no matter what”. Then, as the day of dawn approached the day of the cold, which was the day when the fire of the people would be forbidden, it became the same as the day of the cold, and it became a custom when the cold became a distinct term, and it became the day of the dawn, when there was no smoke, but a cold meal. The meal, which is a holiday food for people living in the ancient “Five Creeks”, has a distinct local character and a rich ethnic character. The term “Five Creeks” refers to five main tributaries upstream of the Yangtze River in western Hunan. For a long time, every two months of spring have passed through the spring festival of villagers from all ethnic groups living in the “Five Creeks”, and their families have come up to the mountains to pick acems, dig garlic, wash fine, squeeze away bitter juices, dry vinyl, mixed in proportion with rice, sticky rice, bacon, garlic, tasting, salty salt, etc., and boiled in an earth cooker or with iron pots. Looking at it as if it were a wild meal, it was clear that it preserved the legacy of ancient collection of life, but it was delicious。
VicentaLakin
ALTHOUGH THREE MEALS A DAY COULD NOT BE LESS, THERE WERE TIMES WHEN THERE WAS NO DESIRE TO COOK BUT TO EAT SIMPLY. A PLATE, A BOWL OF RICE, A PAIR OF CHOPSTICKS, A SPOON, SIMPLE AND DELICATE. I LIKE TO REWARD MYSELF WITH A BOWL OF CHONGQING NOODLES OR SOUR NOODLES OR FLOUR. IT'S SIMPLE, BUT IT'S STILL A BIG COOK. PUT ON THE APRONS, TINKLES, WHEN, BANG, BANG, BOWLS PLAY KITCHEN SYMPHONIES. SIMPLE RECIPES ALSO HAVE A PROCESS TO PRODUCE, SIMPLE FOODS TO CHOOSE, AND SIMPLE STEPS TO TREAT WITH A SENSE OF PIETY, SO THAT THE FOOD THAT IS COOKED IS NOT MADE IN A CRUDE MANNER, MAKING A FOOL OF ITSELF AND OTHERS. TODAY, THE MAIN CHARACTER OF THIS TABLE IS CHONGQING'S BELOVED SOUR POWDER. IT IS ALSO ONE OF THE SUPER SPECIALTY FOODS WITH THE CHONGQING LABEL. HOWEVER, NONE OF THE FRIENDS FROM OUTSIDE THE COUNTRY WHO CAME TO CELEBRATE THE OCCASION DID NOT TRY TO REMEMBER. MAGNETIC VENTS, THE WALKING BRIDGE, THE LIBERATION OF THE POCKET STREETS, THE RED CLIFF CAVES ALWAYS HAVE SO MANY PEOPLE WAITING TO BUY A BOWL OF SOUR POWDER. SOMETIMES IT'S HALF AN HOUR BEFORE YOU GET IT. OH, UNFORTUNATELY, IT ONLY SMELLS IN THE BELLY. THE REAL COMPARISON OF FOOD COMES FROM WHETHER OR NOT IT TASTES REAL. WHEN WE EAT REAL FOOD INTO OUR STOMACHS, THE CPU OF THE BRAIN REMEMBERS IT IN THE DEEP OF THE BRAIN, AND WHEN IT COMES TO SIMILAR THINGS, IT IS CALLED RIGHT AWAY, AND THEN CONTRASTS, CRITICIZES, AND FINALLY TALKS ABOUT WHERE IT USED TO EAT AND HOW IT TASTES. MANY OUTSIDERS SAY THAT CHONGQING'S SOUR POWDER IS GOOD, CHEAP AND SPICY, AND THAT IT IS THE FIRST POWDER IN THE WORLD. BUT IT'S TOO OILY, AND A BOWL OF SOUR POWDER IS COVERED WITH RED OIL ON THE SOUP. I DON'T KNOW HOW MUCH TO ADD TO THIS. BUT WE DON'T CARE. HOW DO WE DISTINGUISH BETWEEN ZHONGQING AND THE OUTSIDERS? I'VE BEEN PAYING ATTENTION. VERY INTERESTING. CHONGQING LOCALS EAT SOUR POWDER, EITHER STANDING OR CROUCHING OR SITTING OR EVEN EATING WHILE PEOPLE WALK. A BOWL OF RED SPICY, SPICY SPICY SPICY POWDER SNORTING DOWN THE BELLY, A LITTLE SWEAT ON THE FOREHEAD, AND ALL THE STRESS PROBLEMS DROPPED OUT OF THE CLOUDS. IT IS ESTIMATED THAT MANY OUTSIDERS ARE UNABLE TO ACCEPT THIS DIET, WHICH IS COMPLETELY DETRIMENTAL TO THE IMAGE OF THE LADY. SMALL PARTNERS IN THE FIELD HAVE BEEN BUSY SHARING HOW TO MAKE A DECENT BOWL OF SALT POWDER AT HOME, AND TODAY THEY'RE FINALLY GETTING WHAT THEY WANT. IF THEY DON'T WANT TO EAT TONIGHT, LET'S HAVE A BOWL OF SOUR POWDER。
VicentaLakin
Three minutes ago, when the weather cooled and people said it was a long season, I couldn't find my appetite had changed, and I didn't go to buy food for a long time. I had only one chicken left in the house, and I thought about what to do to eat all kinds of things, and I thought that a lot of sour dishes had been bought the other day. The sour ones who went to the sour fish market were too dirty to watch, so they bought a lot of sour dishes on the Internet and other ingredients, and now it's really convenient to think about how sour dishes and chickens would feel, and I looked at it, and I thought about how it would be, and I thought about how it would be, and I thought about how it would be。
VicentaLakin
I've been eating a lot of chickens lately, and my dad's bringing two of them home, from the country, from a friend's house. It's bigger, a chicken can't eat at all, I kill two at once, then I eat four wings once, two chicken legs once, even a chicken rack in two, one in the back, one in the abdomen, and a chicken broth is rare. It's good to kill a chicken, and it's good to clean and burn. Today's chicken groceries are really chicken chords, chicken gravy chicken gravy chicken chicken chicken chicken gravy blood, and they've been replaced with knives and fried with pepper oil and Chinese spices. Material: Chicken-heart chicken-backed chicken chicken-backed chicken-nug chicken blood mix: Paprika pepper Onion of ginger garlic sauce: salt-sniffed old paprika-cooked pepper pepper powder:
