Dishes
There are a lot of home-cooked dishes that can be called rice killers. They are very good when paired with rice. One dish can eat several bowls of rice. For example, every time my family cooks minced meat potherb mustard , it is not enough with 2 bowls of rice! Next, I would like to recommend 10 dishes that we must make when eating rice at my home. They are delicious, delicious and greedy. If you were asked to choose one for the meal, which one would you choose?
Serving food
[ bacon fried snow peas]
next food
Fried bacon with snow peas is the most popular dish on the table. Stir-fry the bacon first to prevent it from becoming greasy, and use the fat from the bacon to fry snow peas with a more unique taste. After the snow peas are cooked in the pan, they should be fried quickly. When the color changes to green, they should be seasoned immediately. However, the snow peas must be cooked thoroughly before consumption. If you are afraid that they will not be cooked well, you can blanch the snow peas in water before sautéing. Because the bacon itself has a salty taste, just add a little salt when seasoning, and you can also add a little salt if you like the light taste. The taste of snow peas is fresh and sweet, which echoes the mellow and salty aroma of bacon, and the salty aroma is attractive.
[Ingredient preparation]:
150g bacon, 300g snow peas, 10g green onions, 10g ginger, 10ml cooking wine, 1g salt, 10ml peanut oil
[Production process]:
1. First we have to prepare This [Baked pork fried snow peas] All the ingredients needed: 150g bacon, 300g snow peas, 10g green onions, 10g ginger. First pinch off the head and tail of snow peas, and then tear off the tendons on both sides. If the pod is too big,You can fold it in half, and then wash and drain the snow peas for later use. The snow peas processed in this way have a good taste when they are fried.
2. Wash the bacon with warm water, drain the water, cut into thin and uniform bacon slices, then cut the green onion into chopped green onion, and cut the ginger into shredded ginger for later use.
3. Heat in a pan to heat until palm is hot, pour 10ml of peanut oil, turn to low heat when the oil is hot, add the sliced bacon and stir fry until the bacon is oily and the fat becomes transparent. Add in the chopped green onion and ginger until fragrant, add 10ml of cooking wine. The purpose of stir-frying is to stir out the bacon fat, so that the fried dishes will taste more fragrant.
4. Add snow peas and continue to stir fry to allow snow peas to absorb the fat from the bacon. Snow peas is a good match for cured flavor. Whether it is fried bacon or sausage, it will not grab the flavor, but also increase the intake of fiber. The fat from the fried bacon will be more unique after being fried.
5. Stir fry until the snow peas is slightly discolored, add 1g of salt, stir fry evenly to taste, and then it will be out of the pan and put on the plate. A salty and delicious bacon fried snow peas is ready. Because bacon has a salty taste, snow peas will absorb the fat of bacon during the frying process, and will also absorb a little salty taste, so you should not put it in or put a little salt to taste.
[Spicy lotus roots]
Under the food
In the cold winter, stir-fry a slice of spicy lotus roots, add chili and pepper lotus roots, the taste is hot and spicy Crispy, delicious, super appetizing, it’s a great feeling to sweat when eating!
[Ingredient preparation]:
Lotus root 300g, pork 200g, green onion 20g, spring onion 20g, ginger 10g, dried chili 30g, sesame pepper 5g, soy sauce 5ml, cooking wine 3ml, salt 2g, peanut oil 10ml
strong23 Process:
1. Prepare the ingredients needed for cooking: 300g lotus root, 200g pork, 20g green onions, 20g spring onions, 10g ginger, 30g dried chili, 5g sesame pepper.
2. Cut scallions into sections, scallions and chopped green onions, shred ginger, and dried chili into sections.
3. Cut off the two lotus roots, peel off the skin, wash and cut into diced lotus roots, pour an appropriate amount of water into the pot and bring to a boil. After the water boils, add the diced lotus roots to blanch water for half a minute, remove and soak in cold water for a while , Then remove and drain the water for later use.
4. Wash the pork and cut into diced meat the same size as the lotus root, add 0.5g of salt and 3ml of cooking wine to marinate for flavor.
5. Heat the wok on medium heat until the palms are hot. Pour 10ml of peanut oil. After the oil is heated, add the chopped green onion, ginger, and a small amount of dried chili. Fry the aroma and add the diced meat.
6. Stir fry over high heat until the diced meat changes color, then pour 5ml of soy sauce.
7. Add the remaining dried chili segments and sesame pepper, stir-fry on high heat.
8. Add lotus root and stir fry.
9. Stir-fry evenly, add 1.5g salt and 20g shallots, stir-fry to taste, then it can be out of the pot and plated.
10. The hot, spicy and crispy spicy lotus root is ready.
[Minced pork potherb mustard]
Food
As the saying goes, "Xiaoxue pickled vegetables, heavy snow pickles", frost will appear in the solar term in light snow, and the frosted vegetables are easier to soften, plus the temperature Lower, more suitable for pickling pickles. In the past, there were few fresh vegetables in winter, and pickled pickles were meant to be eaten during the winter when there were no fresh vegetables. Now pickled pickles are just a way to miss the taste of childhood.
Potherb mustard has always been a common dish on the table. Although it looks unpleasant, it tastes great. If I were to choose a favorite meal, I would not hesitate to choose this dish of minced pork potherb mustard, absolute rice killer, a plate of minced potherb mustard with 2 bowls of rice is not enough! This dish must include green beans and dried chilies. I especially like the feeling of finding green beans in the potherb mustard. It is a kind of treasure hunting fun. Because of the need to lose weight, I rarely cook this dish later.
[Ingredient preparation]:
Potherb mustard 400g, minced 100g, green peas 60g, green onion 10g, ginger 5g, garlic 5g, cooking wine 5ml, peanut oil 10ml, soy sauce 5ml, dried chili 1g, soft white sugar 1g
Production process]:
1. Prepare the required ingredients: potherb mustard 400g, minced meat 100g, green beans 60g, green onions 10g, ginger 5g, garlic 5g,Soak the potherb mustard in water in advance to remove the salty taste. Cut the green onion, chopped green onion, shred ginger, slice garlic, and cut dried chili into sections for later use.
2. Take out the soaked potherb mustard and squeeze the water, and cut into small pieces for later use.
3. Heat the wok on medium heat until palms are hot. Pour 10ml of peanut oil. After the oil is heated, add chopped green onion, ginger, garlic slices and dried chili to fry the aroma.
4. Add the minced meat to quickly spread, stir fry until the minced meat turns white and oily, pour 5ml of cooking wine. In another pot, add an appropriate amount of water and bring to a boil. Add the green beans and cook them and remove them for later use.
5. Put the potherb mustard and stir fry evenly over high heat. Add the cooked green beans and continue to stir fry.
6. Add 5ml of soy sauce and 1g of soft white sugar, stir-fry on high heat until the potherb mustard, minced meat and green beans are evenly flavored, and then ready to be served on a plate. The minced pork potherb must be cooked.
[Scrambled Eggs with Tomatoes]
Serving food
The method of scrambled eggs with tomatoes is super simple, basically without failure, and it will be delicious if you just fry it! When I am eating alone, I prefer to make scrambled eggs with tomatoes, which are used to mix rice. It is nutritious, sweet and sour, and one dish is enough.
[Ingredient preparation]:
2 tomatoes, 2 eggs, 10g green onions, 10g ginger, 15ml peanut oil, 2g salt, 1g soft white sugar
[Production process]:
1. Ready to make Ingredients needed for the dish: 2 tomatoes, 2 eggs, 10g green onions, 10g ginger.
2. First, beat the eggs into a bowl, add 1g of salt, and then use chopsticks to beat until the egg white and egg liquid are completely fused and there is a layer of fine foam on the surface of the egg liquid. Cut the green onion into chopped green onion, cut the ginger into shredded ginger, wash the tomatoes and cut them in half with a knife, remove the stalks and cut into pieces for later use.
3. Heat in a pan on medium heat until palms are hot, pour 15ml of peanut oil, turn to high heat until the oil is hot, pour in the whipped egg liquid, shake the pan to let the egg liquid expand and solidify.After the egg is swelled and solidified, stir it quickly with chopsticks, and then quickly serve it out for use, so that the fried egg will be tender.
4. Leave the bottom oil in the pot and heat it over medium heat. Add the chopped green onion and ginger until fragrant, then pour in the cut tomatoes and stir fry until the tomatoes become soft and out of soup.
5. Fry until the tomato soup is thick and add the scrambled eggs.
6. Add 1g of salt and 1g of soft sugar, stir-fry for a while, then turn off the heat and get out of the pot. The sweet and sour scrambled eggs with tomatoes are ready.
[Garlic seedlings cooked pork]
Serving food
Hui cooked pork is a well-known Sichuan dish. The so-called "re-cooking" means cooking again. The meat is cooked first and then fried. There has always been a dispute between green peppers and garlic sprouts for twice-cooked pork. Some say that the green peppers are delicious, and some say that the garlic sprouts are delicious, and I prefer the garlic sprouts version. I like to stir-fry the bean paste with red oil first, then add the pork belly and stir-fry, then slowly stir-fry on low heat to force out the fat in the pork belly, and finally add garlic sprouts and stir-fry until soft. The sliced pork is slightly red and spicy with Pixian bean paste. It tastes burnt and chewy. It is the first choice for food!
[Ingredient preparation]:
Skinny pork 500g, garlic seedling 200g, millet pepper 10g, green onion 10g, ginger 10g, garlic 10g, peanut oil 10ml, Pixian bean paste 30g, cooking wine 10ml, sugar 2g, 2 star anise
[Production process]:
1. First, we have to prepare all the ingredients needed to make this [garlic sprouts twice-cooked pork]: 500g of pork belly with skin, 200g of garlic sprouts, 30g of Pixian bean paste, 10g of millet pepper , Onion 10g, ginger 10g, garlic 10g. First wash the garlic sprouts and cut into sections, cut the green onion into chopped green onions, cut ginger into slices of ginger, cut garlic into slices of garlic, and cut millet pepper into chili rings for later use.
2. Wash the pork belly and put it in a soup pot, add water that has not dipped the pork belly, 5g green onions, 5g ginger, 2 star anises, and 5ml cooking wine. After boiling the pot on high heat, remove the froth and simmer until the meat is just cooked. That's it.Then remove the controlled dry water, let it cool, and cut into thin and even slices of meat for later use.
3. Heat a wok on medium heat until palms are hot, pour 10ml of peanut oil, turn to high heat until the oil is hot, add chopped green onion, garlic slices and sliced ginger, add in Pixian bean paste, stir-fry over medium-to-low heat Red oil.
4. Add the sliced pork belly and stir-fry on medium-low heat until the sliced pork belly is slightly curled.
5. Add garlic sprouts and millet pepper. Add 2g of white sugar and 5ml of cooking wine, stir evenly, and then get out of the pot. A plate of red and bright, fat but not greasy twice-cooked pork is ready.
【 Mushu meat 】
Under the food
Mushu meat, also called Muxi meat, is a typical northern dish. Old Beijingers avoid using the word "egg" in their spoken language. Osmanthus trees are collectively called Osmanthus osmanthus. Because the color of fried eggs resembles osmanthus, it is replaced by mux. The scrambled eggs on the recipes of the old Beijing restaurant are called Tan Huang Cai, and the scrambled eggs with meat are called Muxirou, which means that there are eggs and meat. Mushu meat generally has lean meat, black fungus, eggs, day lily, cucumber and so on. Several ingredients with different colors and different tastes are mixed together, which not only makes this dish attractive in color and rich in taste, but also has relatively balanced nutrition, which is very suitable for the elderly and children to eat.
When we cook daily, we usually cook vegetables, or vegetables and eggs, or vegetables and meat. The Mushu meat dish seems to be a smorgasbord combination, but it is actually very nutritionally balanced. You can eat meat, eggs, vegetables and fungi in one dish. Mushu meat is a home-cooked and delicious dish. The most important step in making this dish is the heat. If you control the heat well, the fried Mushu meat will be very delicious. Let's take a look at how this [mushu meat] is made, right?
[Ingredient preparation]:
150g tenderloin, 40g daylily, 60g black fungus, 2 eggs, 1 cucumber, 20g green onions, 10g ginger, 10g garlic, 3 dried chilies, 10ml cooking wine, 3g starch , Peanut oil 25ml, soy sauce 5ml, light soy sauce 5ml, salt 1g, drinking water 30ml
[production process]:
1. First of all, we must prepare all the ingredients needed to make this [mushu meat] : Tenderloin 150g, Daylily 40g, Black Fungus 60g, 2 Eggs, 1 Cucumber, Scallion 20g, Ginger 10g, Garlic 10g, 3 Dried Chili Peppers.Soak the black fungus and daylily with water first.
2. Cut the tenderloin into thin and even slices, add 10ml cooking wine, 5ml light soy sauce, and 1g starch in a bowl. Grab well and marinate for 10 minutes. The meat slices marinated in this way will be tender and smooth when fried. Clean the cucumber and cut into evenly thin slices of cucumber for later use. Cut green onion into chopped green onion, ginger into shredded ginger, garlic into garlic slices, and dried chili into chili segments for later use.
3. Beat the eggs into a bowl and add 1g of salt, then use chopsticks to beat until the egg white and egg liquid are fused, and wait until there is a layer of fine foam on the surface of the egg liquid.
4. Wash the soaked daylily, squeeze the water and cut into sections for later use. Mix 2g of starch and 30ml of drinking water into water starch. Remove the soaked black fungus from the roots and tear them into small flowers, rinse them and place them in boiling water, blanch them, remove them and drain them for later use.
5. Heat a wok on medium heat until palms are hot, pour 15ml of peanut oil, turn to high heat until the oil is hot, and pour in the whipped egg liquid. Shake the pan to let the egg liquid expand and solidify. After the egg expands and solidifies, stir it quickly with chopsticks, and then set it aside.
6. Heat a wok on medium heat until the palms are hot, then pour 10ml of peanut oil, turn to high heat until the oil is hot, add chopped green onion, shredded ginger, garlic slices and dried chili, then add the marinated meat slices to a low heat and sauté fragrant. Scattered. Stir-fry until the meat slices turn white, add 5ml of soy sauce and 10g of oyster sauce, stir fry for flavor, pour in fungus and stir evenly.
7. Pour in the cut daylily and stir-fry evenly. Pour in the cut cucumber slices and fry until broken.
8. Pour in the scrambled eggs, pour the adjusted water and starch into the pot to make a thin glutinous rice, stir fry evenly, and then take out the pot and put on the plate.
[Sweet and sour pork ribs]
Serving food
Today's sweet and sour pork ribs are very simple. You don't need to fried pork ribs or fried sugar. The key to the deliciousness of sweet and sour pork ribs lies in the ratio of sweet and sour sauce, which can be adjusted according to the ratio of 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of vinegar, and 5 tablespoons of water. The prepared sweet and sour pork ribs are sweet and sour, crispy on the outside and tender on the inside. They are too delicious to stop. If you like sweets, you will love this dish.
[Ingredient preparation]:
500g ribs, 15g green onions, 15g ginger, 2 star anises, 2g white sesame seeds, 1 spoon of cooking wine, 2 spoons of soy sauce, 3 spoons of sugar, 4 spoons of vinegar, 15ml of peanut oil, 5ml of cooking wine , 5 scoops of water
[production process]:
1. First, we must prepare all the ingredients needed to make this [sweet and sour pork ribs],First cut the green onion into chopped green onion, cut the ginger into slices of ginger; clean the ribs and put them in a soup pot, add water that has not been used for the ribs, 5g green onions, 5g ginger, 2 star anises, 5ml of cooking wine, boil the pot on high heat and then skim the froth. Simmer on low heat until 7 is ripe, then remove the dried water and set aside. Next, let's adjust the sweet and sour sauce: 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of vinegar, 5 tablespoons of water, and just make the sweet and sour sauce according to this ratio.
2. Heat a wok on medium heat until palms are hot, pour 15ml of peanut oil, turn to high heat until the oil is hot, add chopped green onion and ginger, add the cooked ribs after sautéing on low heat.
3. Stir-fry slowly on low heat until the surface of the ribs is golden brown, then turn over and fry the other side.
4. Fry until the ribs are golden on both sides and pour the sweet and sour sauce previously adjusted. The sauce should be basically flush with the ribs and boil over high heat.
5. Then turn to low heat and stir fry to let the ribs taste. When the soup becomes less, turn to high heat to collect the juice, and finally sprinkle with white sesame seeds and stir well, then turn off the heat and cook.
6. Don't let the soup dry. The ribs are crispy and the soup is sweet and sour. Just match it with a bowl of rice.
[Sweet and sour tiger skin hot pepper ]
Serving dishes
Today's sweet and sour tiger skin sharp pepper is sour and spicy, it is a favorite of people who do not like spicy food. Not only can it be my dad’s snack, it is also my diet. The capsaicin contained in hot peppers can not only promote intestinal peristalsis, but also help reduce fat and burn calories. It tastes delicious and does not grow meat.
This is an extremely simple dish that can be called zero-difficulty, but it is really delicious, sweet and sour with spicy, especially with rice. I think the step that cannot be omitted is to pat the chili with a kitchen knife before cutting. The flat chili is not only easier to soften when frying, it is better to fry the tiger skin pattern, but also after adding the sauce. It can better absorb the juice and taste. When I'm particularly lazy, I don't even cut, just pat the whole chili with a kitchen knife and it can be cooked.
[Food preparation]:
4 sharp peppers, 4 garlic cloves, peanut oil 10ml, sugar 5g, vinegar 10ml, oyster sauce 15g, starch 2g, drinking water 10ml
[production process]:
1 、First of all, we must prepare to make this [sweet and sour tiger skin sharp pepper] all the ingredients and seasonings needed,The remaining hot peppers in the refrigerator are a little awkward. First put the hot peppers in the water to clean them. If you are afraid of hotness, remove the pepper seeds. If you are not afraid of hotness, you don't need to dig out, and then drain the water for later use.
2. Put the peppers that have drained the surface water on the chopping board and pat them with a knife, then cut them into sharp pepper sections for use. The length is arbitrary. If you are too lazy to cut it, you don’t need to cut it. Then flatten the garlic with a knife and chop it. Take an empty bowl and add 5g of sugar, 10ml of vinegar, 15g of oyster sauce, 10ml of drinking water, and 2g of starch, and mix well into a juice for later use.
3. Heat the wok on medium heat until the palm is hot, pour 10ml of peanut oil, turn to low heat when the oil is hot, put the hot pepper section into the pan and fry slowly, and then use a spatula to keep pressing the hot pepper until all of it touches The bottom of the pot is heated evenly. When the chili peppers are slightly softened and burnt out, the tiger skin can be turned over and fried on the other side.
4. When the chili peppers are soft and the tiger skin is fried on both sides, use a spatula to pick up the chili peppers to one side, add the chopped garlic and sauté with base oil. Pour in the previously prepared sauce, stir-fry evenly and boil on high heat.
5. Simmer for a while and let the sauce slowly soak into the peppers. When the soup is thickened, it is basically wrapped in the peppers and the heat can be turned off. The soup does not need to be too dry, you can leave some soup with the rice to be super fragrant. The recipe is super simple and delicious. The sweet and sour tiger-skin chili is ready. It is sour and sweet and spicy. You can try it if you don’t know what to eat for lunch!
[Sour Soup Beef]
Food
I am a person who is not spicy, and I always have yellow lantern chili sauce in the cupboard. I found a box of leftovers from the hot pot in the refrigerator. The beef roll, just a pack of enoki mushroom, and a ball of vermicelli, just make the sour soup beef. The beef rolls I used this time are a bit thick, not easy to boil, and taste more delicious. The soup made from the yellow lantern chili sauce is sour and spicy, the tender and smooth beef, plus the enoki mushrooms and vermicelli that are soaked in the soup, who knows how delicious they are. If you like a more sour and spicy taste, you can add some wild sansho pepper.
[Ingredient preparation]:
Beef 350g, Enoki mushroom 150g, Vermicelli 50g, Chive 30g, Garlic 30g, Ginger 30g, Red millet spicy 4, Green millet spicy 1, White sesame 0.5g, Yellow lantern Chili sauce 30g, rice vinegar 10ml, salt 2g, white sugar 2g, cooking wine 10ml, peanut oil 15ml, drinking water 500ml [Production process]:
1. First, we must prepare this [sour soup beef] needs All the ingredients used: 350g beef beef, 150g enoki mushroom, 50g vermicelli, 30g chives, 30g garlic, 30g ginger, 4 spicy red millet, 1 spicy green millet, 0.5g white sesame, and 30g yellow lantern chili sauce.
2. Next, let's deal with the ingredients first: first soak the vermicelli in water to soften it for later use, then cut off the roots of the enoki mushroom, tear it apart by hand, and wash it for later use. The garlic is peeled off, washed and cut into minced garlic, ginger cut into minced ginger, chives cut into chopped green onion, green and red millet spicy and cut into chili rings for later use.
3. Put an appropriate amount of water in a small soup pot and bring to a boil. After the water boils, add the enoki mushrooms and blanch them. Cook until the enoki mushrooms become soft and remove them.
4. Then pour the fat cow into the pot and blanch it. When the fat cow changes color, remove it immediately, rinse off the floating powder with clean water, and control the moisture for later use. The beef slices at this time are very tender. If they are kept for a long time, they will be harder and have a bad taste.
5. Put a pan on the stove over medium heat until the palms are hot, pour 15ml of peanut oil, add minced garlic and sauté until fragrant after the oil is hot, then add 3 tablespoons of yellow lantern chili sauce and stir fry to create a fragrance.
6. Then add 500ml of drinking water and bring to a boil. Then add 10ml of rice vinegar, 2g of salt, 2g of sugar, and 10ml of cooking wine to boil for seasoning. Then add the previously boiled enoki mushrooms and the soaked vermicelli, and cook for 1 minute on high heat. This step is to let the enoki mushrooms and vermicelli have a bottom flavor.
7. Take out the cooked enoki mushrooms and vermicelli and place them on the bottom of the plate. Put the beef in the pot again, and cook for a while and turn off the heat.
8. Pour the boiled beef and the soup into the plate with enoki mushrooms and vermicelli, sprinkle with white sesame seeds and chopped green onions. In another pot, heat on medium heat until palm is hot, pour 10ml of peanut oil, add green and red millet spicy rings and peppercorns when the oil is hot, and pour the hot oil on the beef. The delicious beef with sour soup is ready, the sour and fresh spicy is very appetizing!
[Dried radish and bacon]
Serving food
Some dried radishes were dried in the summer, and I turned it out when I was packing up the kitchen cabinets. There happens to be a piece of bacon sent by a friend at home, so let’s have some fried bacon with dried radish. Stir-fried bacon with dried radish is a Hunan dish that is delicious and delicious, and it is on the menu of almost every Hunan restaurant. One meat and one vegetable are paired with two kinds of air-dried ingredients and stir-fried, the taste is really amazing. The radish is crispy and the bacon is fragrant.
[Ingredient preparation]:
Dried radish 400g, bacon 200g, onion 20g, ginger 10g, garlic 10g, dried chili 10, sesame pepper 3g, peanut oil 10ml, sugar 1g, light soy sauce 5ml
[Production Process]:
1. First, we have to prepare all the ingredients needed to make this [dried radish fried bacon]: 400g dried radish, 200g bacon, 20g green onions, 10g ginger, 10g garlic, 10 dried chilies, 3g sesame pepper.
2. Soak the dried radishes in cold water for 2 hours. After soaking, rinse and squeeze out the water for later use.
3. Cut the green onion into chopped green onion, ginger into shredded ginger, garlic into garlic slices, and dried chili into chili segments for later use.
4. Clean the bacon and cut it into thin and even slices.
5. Heat a wok on medium heat until the palms are hot, then pour 10ml of peanut oil, turn to high heat until the oil is hot, add the chopped green onion, garlic slices, ginger slices, dried chili and sesame pepper, add the chopped bacon after sautéing on low heat .
6. Slowly fry the bacon on a low heat until the oil comes out, add the remaining dried chilies and fry it for a nice aroma.
7. Add the dried radish with controlled moisture and stir-fry evenly so that the dried radish can fully absorb the fat of the bacon.
8. Add 1g of sugar and 5ml of light soy sauce, stir fry evenly to taste, and then take it out of the pot and put it on a plate.
food
The above are the 10 recommended dishes for everyone. They are delicious, delicious and greedy. You will learn it soon. Which dish do you like the most for those who love rice? That's all for today's sharing, thank you for reading.
Next food
.I am a pyrotechnic business. Here are my kitchen, life and stories, as well as a dream of chai rice oil salt sauce vinegar tea. Recipes are updated daily, welcome to follow comments and share! If you have different opinions on the production of dishes, you can leave a message to discuss, and welcome to share your specialty dishes or hometown specialties with me. The above pictures and texts are all my original, welcome to forward and collect, plagiarism is strictly prohibited, infringement must be investigated!
