Soak pickles

Sour carrots

VicentaLakin

Quaffle

VicentaLakin

With a warm spring wind and a warm sun, the mood will also be bright. It's still too early to pick up the young ginger, and it's the season of the cucumber with the thorns. The cucumber is one of the most common and most food-consuming foods on the table, as a food that is regularly available throughout the year. However, after a cold winter, in the spring, this fresh cucumber with a special fresh taste in the spring. So, before the end of the spring, it's easy to make a few more cucumbers that taste so good and so clear, and it's a table meal。

Ham mushroom sauce

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Remember when we were poor when we were kids, and not only did we have a very limited variety of food, but we needed tickets to buy it; we had a very small amount of food for our children, and in order to increase the variety on the table and to make us eat more, we could eat a big bowl of rice, and we could eat a tasting. And then the conditions got better and less chance of eating the sauce; it was hard to remember how to make sauce and when I was a kid; it happened to have ham in the house, so I made some mushrooms and so on, and made some spicy sauce; it was special for food and noodles

Meat sauce

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From childhood, Grandma and Mom used to make all kinds of old sauce, and learned to make them into more foods, what to eat or what to eat, and how to change foods according to their preferences. This meat sauce is designed to make noodles for the daughter, and a large pot of casserole from a friend is enough for a while. If you don't have sweet sauce and soy sauce at home, please read the little stickers before you do it。

Pickles

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Dad taught me this new dish. It's a little different in Beijing and Chengdu, so it's a little different in pickles. It tastes good. It's a good partner for porridge

Hot cabbage

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Ever since the Korean play, Answer 1988, there's an interest in pickles in Korea! The Internet has bought pickles for the first time, and it's the first time you've learned how to cook pickles

Pickled radish

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Pickles is a way to make pickles here. There are two distinct advantages to pickled pickles relative to ordinary pickles: first, speed. As can be seen from the word "explosion". Food products are washed clean and salt is used for a few minutes with a change of knife. Two is healthier. This can be seen in two ways: first of all, the short time of pickling, without the fear of long pickling. The second is the low variety of spices used, which ensures good nutrition for the food. Another distinctive feature of pickles is good taste. It is also due to the short duration of the pickle, the true taste of the food, and the raw taste. During spring festivals, eating meat and drinking, inevitably overingestion of fat, overloading of the stomach, and a plate of pickles on the table, can break the stomach and reduce the stomach burden. In particular, it has thermal detoxification, stomach digestion, thirstyness, coughing, aerobics, detoxification beauty and so forth. That's what they call a radish and a ginger for the winter。

Plum meat

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The bun is a pasta that I never dared to try. Sometimes they pack, but it's almost as if they haven't done it. The buns are good, not on the lids. I'm always afraid I can't please myself. I'm just looking up. The decision was taken to include buns in the daily pasta. First of all, we have to get past the material level. Let's start with the plum core. This plum tastes like a silk swag of sour. Just looking for a recipe, just for reference — it's been discovered that many of the recipes are mostly vague “appropriate”, which is painful and self-defeating. Everything looks like it, just doesn't taste like it。

cucumber

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I went home for a year and didn't have anything to do at home, so besides eating or eating, my father loved porridge, so I often thought about cooking for my father, and eating it better, especially in hot summers. This cucumber was made without any interest in seeing it. Yeah

Sniffle radish dry

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TODAY'S RADISH DRY IS MADE WITH LOCAL GREEN-COVERED FRUIT RADISH. FRUIT CARROTS BELONG TO THE ROOT VEGETABLES, WHICH ARE LISTED FOR SPRING AND WINTER FESTIVALS. ITS SKIN IS GREEN, ITS TASTE IS PURE AND SUCCULENT, AND IT HAS THE EFFECT OF THERMAL DETOXIFICATION AND LUNG COUGHING. DRY RADISHES ARE A UNIQUELY POPULARLY FRAGRANCE, EASY TO STORE DRY VEGETABLES. VITAMIN B IS ABUNDANT AND IRON CONTENT IS HIGHER THAN OTHER FOODS EXCEPT FOR GOLDEN NEEDLES. AFTER COOKING, IT'S SALTY, EATING THE APPETIZER。