The area has one to very the cooked wheaten food of characteristic makes cold range, cold face entrance is special muscle path is able to bear or endure chew, relaxed and goluptious, water of soup soup water is taken in acid not just sweet, and still contain saline taste, hot Chinese cabbage is arrogant on collocation the flesh or cucumber silk, the bright that can let people eat not only so, and the value of cold face is great also economy is substantial, cold face basically is choice buckwheat flour, can learn to learn these methods when make.
After cold face enters the mouth, withy be able to bear or endure chew, cool and delicate, soup soup water, slippery suitable wet one’s whistle, and among them hot, salty companion with acid sweet can draw exit water immediately, deserve to chew cold face dish again (Korea pickle, hot Chinese cabbage, beef, cucumber silk, the egg that boil, caraway) , appetite making a person soars. Additional, cold area economy is substantial, ordinary common people can be accepted.
Feed material preparation
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The measure that make
1, cut beef chunk dip cold water abluent, after be being put into cold water boiler to be boiled with flourishing fire, cast aside go the surface is float hematic foam, put soy and refined salt next, can change low baking temperature to stew right now.
2, hold green, carrot additionally in bowl is being put in tailor-made beanbag, wait for beef to be stewed completely ripe when, fish out, place chopping board to go up, wait for its when air is cool, cut small chip.
3, after filtering beef soup a bit, put wait for inside containerA pulls love Shanghai to be the same as a city