"Eat ginger in winter and ginger in summer, and do not give doctors the medicine." Winter is the peak period of ginger. When I boil the soup, I will add some old ginger. It not only neutralizes the coldness of ginger, but also enhances the taste.
The origin of the sacred origin mostly originated from China, and there are also records in ancient Egypt. In China, it is called "Ru Pa", then "Ru Pa", and "Ru Pa", and finally "Ru Pa". In the "Newly Revised Materia Medica" in the Tang Dynasty, "There are the most common in Jiangbei, Hebei, Qin and Han", but in the Song Dynasty, it was "there were both north and south."
Taiwan's habits call sausage "the head". Wang Rongyang believed in the "Taiwan Fruit and Vegetable Magazine" that it might be called "the head" because there are large underground blocks for vegetables. In addition to being concrete, this name also has a similar pronunciation to the Taiwanese "Caiting Head". Therefore, if you like auspicious things, you must prepare vegetables and worship. If you choose a venue, you will also give "Good Head".
The saccharum is different from the saccharum. The saccharum is a cruciferous family, with white saccharum, green saccharum, and saccharum. The saccharum belongs to the saccharum family, and is originally from the southwestern Asia. Li Shizhen of the Ming Dynasty said that it "begins from Hu land in the Yuan Dynasty, and its taste is slightly similar to saccharum, so it is named."
The saccharum has a "fat and short" appearance and is often used to mock short and fat people. Wang Zengqi said that it "has been available throughout the year, and can be eaten raw, cooked, and marinated. The saccharum benefits Chinese people too much." "Bencao Nong Metaphyllum" also serves as a complaint, indicating that rosy "can be grown or cooked, rosy or soybean, vinegar, sugar or glutinous or rice, which is the most beneficial among vegetables, but the ancients did not read it in detail." It is difficult for the writer Ermao, the opposite shore, to describe rosy as "a common lover."
Most of the sausages in ancient Egypt were eaten by slaves, but our sausages were able to get a national feast. Hong Kong gourmet Tsai En's specialty is a soup with sausage column (dry beans). It takes dry beans, large beans, and a small piece of pig tendon. The soup has an incomparable beauty, but be careful that the fire cannot be curled. Only when the soup is clean will it be clear. "Fu Peimei Time" shows that the dry bean paste has been made and the dry bean paste balls are better.
Food safety expert Yu Dunci reminds that dry beans cannot be cooked with red and white beans, because dry beans are amine-containing foods. The sausage is nitrogen fertilizer, and the salt nitrate content is more. Cooking together can easily form nitroamine, but there is one trick that can be cracked. The sausage can be removed by burning the sausage first with water, and you can safely match it with dry beans or other seafood.
Boss Liang, the boss of the small Shanxi Pavilion in Taichung, "uses waste". The white sprouts are cured into side dishes and eaten with a stomachache to relieve breathing and relieve leucorrhea. Rose leaves can also replace mustard greens and make "red in the snow".
There are many changes in the past, and you can make sausage cakes and sausage cakes. Lin Wenyue's "Dining Notes" records her method of combining her mother's Taiwanese sausage cakes and her husband's fashionable sausage cakes. "I like to repeat my mother's past actions on the New Year's Day, and recall a warm and forgetful taste in that action scene."
Every year when I go back to my mother's house on the second day of the day, my mother-in-law serves a large plate of fried stewed cakes and dipped them in sauce and ointment. They are eaten by dozens of people. It is not how delicious the stewed cakes are, but how affection makes people feel like they are.
Rosen is dried into dried vegetable jelly, and fried vegetable eggs and boiled Chennian vegetable jelly soup are all home-cooked delicious, but good old vegetable jelly is becoming more and more difficult.
Rose can also be eaten raw. I went to Mount Tai several years ago. On the road, Xiaoqi sold fruit Rose cut into blooming flowers. The tour said that locals were used to eat raw like fruits. They bought them fresh, slightly spicy and sweet, but they were not tempted.
Taiwanese eat raw stew, and most of them use stew to remove the flavor when eating raw fish slices to make the taste zero, so that the taste can be eaten, or slice it with urchin and use the light stew of stew to support the urchin's stew.
I often have a night of refreshment with my friend Lin Yihe in the police industry. On a cold night, Izakaya’s Guandong cooks well. I love the simple taste, which is the most memorable, and the pure friendship is even more cherished.
Kaohsiung friend Wang Xiufen sent a beautiful white jade sausage in early winter, with fine texture and cooking directly without peeling. Liu Kexiang said that after the smoke-leaf decline in the Meifeng area, the Mid-Autumn Festival trial after the second phase of rice harvest was cited from Japan's small sprouts. Unexpectedly, it quietly grew its own personality and finally showed a crisp, tender and sweet flavor.
Liang Liqiu wrote "The Revelation of Soup Soup", saying that he had eaten a crock of pork ribs and soup soup. "The pork ribs are crispy but not slag, but the soup is cooked thoroughly but not muddy. What about the soup? It is hot, thick, fragrant and thick, and everyone is stuttering with their mouths." The secret is "Spread more ribs, add less soup and less water", which made him think of the article's intentions. "It is not easy to say nothing about words, but it is not tasteless and tasteless. This is a secret. It is the same as adding less glutinous rice to the soup."
However, after talking less, how to say good and useful words seems to be another difficult question.