appetizer recipes

The pickle sprouts

The pickle sprouts

VicentaLakin

THE FRAGRANCE, KNOWN AS “VEGETABLES ON THE TREE”, IS THE SEED OF A FRAGRANCE TREE, RICH IN VITAMINS, MINERALS AND PROTEINS AND OF VERY HIGH NUTRITIONAL VALUE. THE FRAGRANCE IS NOT ONLY NUTRITIOUS BUT ALSO OF HIGH VALUE. ACCORDING TO CHINESE DOCTORS, THE FRAGRANCE IS IRRITATING, IRRITATING, IRRITATING, IRRITATING, IRRITATING, ETC. EVERY YEAR, AFTER SPRING, BEFORE AND AFTER THE RAIN, THE FRAGRANCE SPROUTS BEGIN TO BE PICKED AND MARKETED, WHEN THE FRAGRANCE LEAVES ARE THICK, THE RED EDGES OF THE GREEN LEAVES ARE RED, AND THE SCENT IS SO RICH THAT THEY CAN BE MADE INTO A VARIETY OF DISHES THAT ARE VERY POPULAR. UNFORTUNATELY, THE DISH IS TOO POWERFUL TO BE EATEN ONCE THE RAIN HAS PASSED. SO PICK UP THE SPROUTS, OR FREEZE THEM, OR FREEZE THEM, AND THEN KEEP THEM, SO THEY CAN EAT FOR A LONG TIME. ESPECIALLY FROZEN SPROUTS, WHICH CAN EVEN BE EATEN EVERY YEAR. 1. CHOOSING THE SMALLEST AND FRESHEST SPROUTS IN THE FIELD. THE YOUNGER THE SPROUTS, THE LOWER THE AMOUNT OF NITRATE FRESH, THE SMALLER THE NITRITE PRODUCED IN THE SALT. SO TO PICK THE FRESHEST SPROUTS FOR PICKLING, THE PRICE IS SLIGHTLY HIGHER. 2. REMOVAL OF NITRATES AND NITRITES BY IRONING. IN BOILING WATER, THE IRONING OF ABOUT ONE MINUTE CAN REMOVE MORE THAN TWO THIRDS OF NITRATES AND NITRITES AND CAN EFFECTIVELY MAINTAIN THE GREEN COLOUR OF SPROUTS. THE FRAGRANCE CONTAINS MUCH HIGHER NITRATES AND NITRITES THAN NORMAL VEGETABLES AND RISKS CARCINOGENICITY, EVEN IF FRESH FOOD IS REQUIRED FOR ABOUT ONE MINUTE. COARSE SALT IS SALTED. CRUDE SALT IS NOT FINELY PROCESSED, THE MOST PRIMITIVE NUTRIENTS AND FLAVORS OF SALT ARE PRESERVED, AND THERE ARE NO ADDITIVES AND PICKLED FOODS ARE NOT SUSCEPTIBLE TO DETERIORATION. IF ROUGH SALT IS NOT AVAILABLE, SALT WITHOUT IODIZED SALT IS ALSO USED TO MAKE IT. 4. REFRIGERATED OR FROZEN AFTER SALTING. REFRIGERATION IS SUFFICIENT IF IT IS TO BE EATEN IN THE NEAR FUTURE; IF IT IS TO BE PRESERVED IN THE LONG TERM, THE ANNIVERSARY IS TO BE EATEN. REFRIGERATED SPROUTS MADE OF SALT PICKLED, EVEN ATE THEM IN THE COMING YEARS, KEPT THE COLOURS GREEN, SMELLY AND LESS NUTRIENT LOSS. IF YOU WANT TO EAT PICKLED SPROUTS, YOU MUST MAKE THEM FOR MORE THAN SEVEN DAYS, AND IT IS BEST TO MIX THEM WITH FOOD WITH VITAMIN C. 6. SAVED IN SMALL PACKAGINGS OR SMALL PACKAGINGS, WHICH ARE READILY AVAILABLE. THE SPROUTS THAT ARE NOT AVAILABLE FOR THE TIME BEING SHOULD BE KEPT AS SHORT AS POSSIBLE. 7. IF THE SALT IS LONG OR TOO SALTY, THE WATER CAN BE IMMERSED AND THE EXCESS SALT REMOVED PRIOR TO EXTRACTION。
Pipples

Pipples

VicentaLakin

Relatives brought their own meat and sausages, saying that they were made of hogs in the tunnels and that they made themselves clean and hygienic. Since girls do not like gravy, they always cook with radish or radish. The husband also said he was tired of doing it and had to do it differently. When I went to the night market to see how cheap it was, I bought a kilo at $6 a kilo, and my husband liked to eat garlic and fried meat, and he used garlic to make the meat, which was his favorite dish when he was a child, which reminds him of many childhood stories, and told her about his childhood after dinner. There is abundance of phosphorus, potassium and sodium in the meat, which also contains elements such as fat, protein, cholesterol and carbohydrates. It has the effect of appetizing, digesting, etc。
Spicy pig skin

Spicy pig skin

VicentaLakin

Pork skin is a common food in our lives, often bought more or less with meat, and often does not like to use it when cooking, so much so that there is more or less in the fridge to save some piece of scavenger. Pig skins are geled with protein, which is a good food for beauty. There are plenty of pig skins to eat, and the northern winter love is used to make thaws, and it's nice to be cool. In fact, pig skins are also delicious, smooth and flexible when they're fried and then used for cooking。