Three fresh bean skins from the castle VicentaLakin On a trip to Wuhan last month, the locals suggested to us a special breakfast with three bean skins, salty and soft, which is good, but a little greasy. When I got home, I made some of them, and the vegetables weren't limited to a few, so I could just put them as much as I liked, and I thought I could burn them down and eat them better。
The chicken leg of the rice sauce VicentaLakin Since we unlocked the new use of electric rice, many of the previously inflexible dishes have become easier. Just one key, without the soup and the fire, it looks like the normal version, and this time it's not just thrown away, but it pours out the sauce if it tastes like chicken。
Onion butter florist VicentaLakin Because old mothers can't eat fish with salt or anything like that, they don't have steamed fish oil, but salt picks up the bottom fish, and there's no salt on top, no onions, just hot oil. The Buddha ate no salt. I ate salt at the bottom。
Pickle VicentaLakin WHEN I WAS A KID, I USED TO GO TO THE KITCHEN WITH MY GRANDMOTHER TO BUY THE CHILI, WHICH WAS BLUE, AND SHE WAS AFRAID OF SPICY, WHICH WAS MEATY AND SWEET AND DELICIOUS. IN THE SUMMER, HUMANS LOST MUCH OF THEIR WATER, REQUIRING TIMELY RESUPPLY OF TRACE ELEMENTS, WITH PEPPERS HAVING THE MOST VITAMIN C. I HAVE DONE SO IN COMBINATION WITH THE OLD WUHAN PRACTICE AND TRADITIONAL FAMILY PRACTICES, WITH THE SUMMER PICKLED FOODS TO BE MADE IN SMALL QUANTITIES AND EATEN IN TIME。
