Northwest snacks
VicentaLakin
A large bowl of chicken is a famous dish for the Xinjiang region and an essential dish for many friends to go to Xinjiang restaurants. The chickens, which were purified for the Qing Dynasty, were then brought to society by the old chef who had left the palace, and had been prevalent since the last 1788. The origin of the big chicken is highly correlated with that of the long-distance driver. It is said that the front of the large plate of chickens is a chili chicken, which, at the advice of the driver, is covered with soup juice and belts, and that the drivers eat it with meat, which is delicious and full of it, and that the “big plate” is well known for having to wait for a large plate. This big chicken is actually the most common practice, and the potato stew in the north. It's the same thing for a chicken, except that the big chicken will end up with Xinjiang's belt. If you do this at home, you can also change it to a noodle. It's also delicious
VicentaLakin
It's winter, and it was supposed to be a soup round. But the time is too short, the day is too fast, but today we have made a fish and goat, and we can't make a hot pot without an electromagnetic furnace. It's good to use fish and sheep for a hot pot if you can. It was only 42 days ago to buy lamb and the price went up to 45 today. There's plenty of lamb today. Some people don't know how to cook, just ask the boss. But the boss asked people to bring some “packs” to cook, and if they didn't take care of it, they thought the goat smell was too bad. I did at least five times to fix this goat smell and my husband said it's better now. But this fish and sheep is really good, and it's very nice to have its soup in the food, and its sons don't protest, and little girls like meat to soup。
VicentaLakin
This Qinjiang chicken can be used as a mother's best dish. Xinjiang's chicken heaps were back in the 1990s in the ancient city of Sian. It is recalled that there were several restaurants that operated Xinjiang ' s chickens, "Gou's chickens, eight's chickens, and the scented chickens." This is one of the most popular in the world. The shopkeeper was said to have visited Xinjiang in person. The tablet in front of the shop is a book by Mr. Wu, a famous calligrapher. Mr. Guo, the owner of the store, met me early in the year when he and his husband took the daughter of a primary school to eat chicken. More than 10 years have passed, and daughters have already studied third year in the field, and the first thing to think about during the winter holidays is a big chicken. His large plate of chicken is spicy, his garlic is spicy, his chicken is fresh and sweet and his potatoes sweet. Xinjiang chickens are divided into three main groups. The first — Xinjiang Bay chicken; the second — firewood nested chicken; the third — blood station chicken. The big chickens brought in today belong to the first group, the "Sho-Bun" in Xinjiang Bay County. The taste is more than 90 per cent similar to the taste of a large plate of chicken previously eaten. Chicken is made of fried and burned. Potato moisten, spicy moist. It's the best way to wrap it up, which is also more popular. Now, let's share this wonderful taste
VicentaLakin
The steamed chicken is my best dish. It's simple, it's very fresh, and it's the most important thing to make it with steam, one is healthy, the other is delicious, and the main thing is that I, the boiler, has less of the smell of oil and smoke. Steam chickens, whether they're domestic or catering, are in the atmosphere, and if they are cut down, they're a little bit of a bit of a bit of cake, and a whole plate of fragrance will add flowers to your table。
VicentaLakin
Since my mother-in-law came to Guangzhou, our family has had more opportunities to eat pasta, with buns, buns, dumplings, pancakes, pasta and ramen, which are always made in different ways. More than 10 noodles have been eaten, the most favorite is the hand-carrying pasta, the mouth-to-mouth, the simple practice, which is not sticky even if it takes too long and chews the head if it is cooked. It's like the pasta I've done before, it's all poached through oil, and it's just a different shape. I prefer to make noodles in this way, hard, not sticky. It's particularly interesting that a single noodle pulls out a whole face, which is not the legendary long life face, but for a southerner like me, it's a great pleasure to finally learn to make a long noodle。
