Soak pickles
VicentaLakin
The radish has the beauty of the term “minor ginseng” in our folk, as well as the term “roads are on the market, doctors are fine”, “roads go to town, doctors close”, “rubbers eat ginger for the winter, no doctors prescribe prescriptions”, and the term “roads tastes bad, too bad”, is another saying the virtue of the radish: “eat the radish and drink tea, and the doctor crawls in the streets”. In the summer, he made a bowl of "spicy carrots" at home, either as an appetizer or as a congee meal, which is both economic and delicious。
VicentaLakin
The last time the halogenate of chicken claws was halogenated, the food was finished, but the name of the dish was unknown to match her taste. With the halogened juice of chicken claws, the halogenated tofu silk tastes like chicken soup. Actually, cooking is an attempt at taste, an experience of how you feel about yourself. The one who does not ask for food is beautiful and beautiful, but seeks the taste of beauty and the taste of his own love. So sometimes we have to have a lot of energy to eat, but that makes it look like we're eating. The term “eating” is intended to be derogatory and to mean simply eating someone who can't do anything else, but it now becomes “a person who knows, can eat, can study to eat”. It's a change from time to time. In fact, the cooking process is also a creative process, and it's thought: to turn all kinds of vegetables, cooking, cooking and cooking into fresh foods with all kinds of taste. What is the process of creation? Photography, sculpture is the art of “decreasing” and cooking is also an art and an art of “additional” food。
VicentaLakin
I've always liked to put some halogen beef in the freezer. When you want to eat it, you can unfrozen it as a cold dish, and the juice is delicious, or you can burn it with potatoes. Actually, the most important thing is that my family's halogen is cleaner, and every time I have the courage to buy beef in a halogen store or something, I don't have the appetite to see that dark, greasy table and flying fly. So I'd rather work my own ass off and not eat from a halogen store. The difficulty factor for halogen beef is not much, and I think it's very good for the freshman in the kitchen. My old halogen has been in use for almost a year, and every time I'm finished, I'm going to burn the halogen juice back to concentration, filter it and dry it in the freezer, and reuse it. My husband's always joking about whether I'm going to leave the halogen for a dowry. Ha ha
VicentaLakin
When it comes to the north-east, it cannot be expected to reach the north-east bone, which is made of pork rods and spinal bones, which are cooked for long periods of time, and which are most popular because of the softness of the mouth of the pig's spine. For the first time in the Northeast, my Northeast buddy strongly recommended, looking at the boss and thinking about it, it was so greasy, that not only was it not greasy, but the meat was not dried for long periods of cooking, for a little while, and the plate in front was full of gnawed bones, which was more luxuriant than the southerners, the large sauce bones, and the northerners。
