Hubei snacks
VicentaLakin
Now teach us how to make the proper Wu-han's hot and early noodles! I've found a few local supermarkets where I can't find the alkaline noodles I need for the hot dry noodles, and I've got more for the pasta workshop to process for you. I've got a crusher, but with my technology, I can't cut that far. Instead of asking for a second, make this hot dry face that's making me dreamy. In other words, hot dry noodles are really scarce, the main material is sesame sauce, which is always available at home. It's hot, it's hot, it's good, it's fast, because it's good, it's fast, and it's usually three and a half times the bottom。
VicentaLakin
There are lots of places in the north of the lake, but the Qingzhou fish cake is more famous, in Wuhan, where fish cakes, fish round, meat loaf, meatballs are famous, and they are known as yellow. Whether we get married, have kids full moons, have birthdays, there's lots of yellow hair at the banquets, and these are the first things that I eat at wedding dinners, very well, and are made by the rural masters, who make them taste good, taste soft and eat them. Fish cakes are famous for fish that don't see fish, meat smells, fish cakes are white, they're smooth, they're resilient, they're famous for being folded. One successful fish cake last year, afraid of failing to make it, without making a map of the process, with the raw materials prepared the day before yesterday, and starting to make fish cakes, is the trouble, the scratching of fish meat and the mixing, which is a test of your endurance until the fish soars up, my arms don't listen, my arms are numb, when the fish cake comes out, everything is gone, and I'm happy to see the success
VicentaLakin
It must be strange for some, but like Wuhan's dry noodles and bean skin, it is one of the early things the Wuhan love. It is usually available only at breakfast hours (known by the Wuhan as “premature”). It's thin enough to be a small hole in the thickness of its surroundings, which the Wuhans are not used to calling it a dent, but a “face nest”. It is economical, easy to produce, and it will be visible in early morning stalls that extend through the streets and alleys of Wuhan. Famous of Wuhan, the legend was founded during the clean-up year, when a shopkeeper named Chang Zhi-in, close to a crop collection on Han Goo-han Street, managed to create a new early breed when he saw the collapse of the bakery. After several reflections, he designed a condensed condensed condensed corset of rice and soybeans mixed with rice, sowing black sesame and blowing it up in the oil pan, and quickly producing a corset of emptiness and fragrance. People smell the smell and struggle to try this new species, eat soft and soft in their mouths, thin, and feel very good. And Chang Zhi-in replied, "Let's call it a noodle." Since then, it has been passed on。
