Yungui snacks
VicentaLakin
Used to like to eat sour powder, especially shopping or travelling to some city, to meet a snack shop, and always to like it. Then I found out there was a screwdriver, and I tasted it. I didn't know it had any more meaning than sour powder. Spray powder is rich in a variety of nutrients, such as carbohydrates, glues, encephalophosphate, cellulose, osteophosphate, proteins, carrots, vitamins, iron, calcium and phosphorus, which can feed and feed well. In addition to fresh, acid, hot, hot, spicy powder, it is unique. It is made up of a soft and scalding rice powder that is unique to Yoozhou, combined with acid, peanuts, fried mackerel, broccoli, radish, fresh green vegetables, etc., and spicy sour spicy and boiled snail soup, which makes people think twice. It's a hot layer of chili that floats on it, green oil that is time-driven, fresh crumbs permeable, and hot oil that is different from the normal spicy, which carries aggressive spicy and softly sleazes. Snail powder is called "snail powder" because its soup is made of snails. The finely prepared crumbs have unique tastes of fresh, numb, spicy, spicy and fragrance. The chorus of the tunnel carries with it a gruesome smell of “smelt”, which comes from the acid in the chord, which is made of a new fermentation process, which causes many people to “leave away”, but those who appreciate its contents will know that it is fragrance and not rotting, groaning, groaning and eating. Preparatory work: The snails are put in the water for an hour to wash the soil and sand. Cut down the skinny flesh on the pig's bones, chop it off, boil it in the pot, put a spoonful of rice in the water, put oil in the pot, put garlic paste, ginger slices in the corset, then put a spoon of salt, grassfruit, fragrances, fragrance, and so forth, and for two minutes, put in half a bowl of water, and then boil it together in the bone soup for about an hour, and then the snails and spines, and get soup. Cut the material into silk and ding, pour some oil into the pot and fry the mackerel (heat when fried with mackerel, but hot when blown off, or it burns) and then pour the remaining oil of the mackerel into pepper powder, which is made of pepper oil (with the extra temperature of the mackerel, no fire). Blackwood and pork (skinned meat) are cooked in a pot with a little salt. Put the soybeans and the radish dandin in the pot, and it's already salty. These are the basic approaches, and many of the supplements are available and do not have to be produced on their own. We can also buy a bag of convenience, and just cook it for ourselves。
VicentaLakin
the spring is the season of recovery, the blooming of flowers, the fragrance of birds everywhere, and the feeling of spring. this year, my friend's rose garden has brought me two fresh roses, and the petals are wearing dew, and the smell of the fragrance makes me feel like i can't stand this beautiful rose without it. hey hey, let's make the best of the best roses! of course, before you make roses, you'll have to make roses. 'cause most of the pies are made with the freshest rose candy! in my last journal, rose sugar has a popular link at http://home.meishichina.com/space-429061-do-blog-id524725.html
VicentaLakin
It's a very popular dish that you can see on the Internet, and it must taste good with a sour pickles and a scrawny chili. In the north, the cucumbers are called Sigus, whose nutritional value is high, especially with the highest calcium content, and which also contain a rich vitamin that is of dark yellow colour, which is effective in improving skin colour and supplementing skin nutrients. Nishizu also regulates human metabolism and has the effect of reducing weight and preventing cancer. The pickles are called pickles in Pummi. They have a short pickle cycle, usually lasting about 10-15 days, and can be picked up four seasons a year, which is easy to make. The pickles are scavengers, which wash and scavenger a little bit, and then put them in the earth floor, pour them into the open water, and put them in salt, and then put them where the sun can get them, so that they can heat up and ferment acid, a process that takes about a week to open the altar and put some rice soup in it that smells better。
VicentaLakin
After many years of leaving Yunnan, the memory of the cuisine has become blurred, except for the hot tops, the bridge line, the bean powder, the roasted bait, the dry bar, and all kinds of delicious wild bacteria, as well as the pickles. The pickles are not famous, but the pickles and the soup are not as well-connected as they are, and are definitely an idea for Yunnan. Fry the frozen soup with the pickles after the frying, and the contents can be chosen according to their taste. It's sour, it's smooth, it's sour, it's sour, it's sour, it's sour, it's sweet, it's sour, it's sour. This round of soup is a cup of tea and a smell of tea. This level, this flavor, makes you feel different。
