It’s already cold enough, What is the point of not giving a big mouthful of meat? Super simple "hard dish" (dishes with meat), Are you fragrant and unraveling?
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In spring there are countless flowers to see.
In summer there is countless fruit to eat!
I made a lot of jam and it should last for a while!
Got up early in the morning, picked a lot of fruit & veggies + flowers for the day!
And I made a solid breakfast.
One day, two people, three meals, four seasons...
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Harvested a lot of sweet potatoes, made some starch needed for half a year,
Prepped some noodles and vermicelli for this winter.
In the snowy days, have a bowl of aromatic and numbing handmade hot and sour noodles,
and have some roasted sweet potatoes after the meal.
While walking in the snow, enjoy the hot roast sweet potatoes!
puff…………
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I finally got a few days of leisure time.
Catching the tail end of spring,
I made a huge amount of aromatic dew purified from flowers.
Mognolia lilys, Paeonia flowers, Centella leaves, rosemary, and the list goes on.
I made these for fun.
Hope you guys enjoy the video.
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Liziqi channel
After the raining season, next to the termite mound Termitomyces mushroom, one food that tastes better than pine mushroom and is out of ash.
Small pieces of Termitomyces, Sichuan pepper with chopped chili make the marvelous termitomyces mushroom oil.
If you eat it with noodles, it tastes delicious!!!
雨季过后,大山深处的白蚁窝下,这种比松茸还要美味的鸡枞菌就破土而出啦!新鲜的鸡枞撕碎加上青花椒和辣椒碎,熬成上好的鸡枞油。吃面的时候淋上两勺,你会瞬间明白什么叫好!吃!的!想!哭!
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春生夏长,秋收冬藏!
从上古时代我们的祖辈就遵循节气劳作
一颗小小的玉米种子、萌芽、生长、收获!
再到餐桌上的玉米粑 窝头 玉米片儿
要记得我们吃的食物从哪里来哦❤️
Sow in spring to grow in summer, reap in autumn and stock up for winter.
That’s how our ancestors followed the 24 solar terms to plant and harvest.
A tiny grain of corn sprouts, grows and gets harvested,
Then turns into waxy corn cakes, steamed bread, or cornflakes.
Always remember where your food comes from.
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(Liuzhou "Luosifen" is also known as Liuzhou rice noodles with river snails.) Summer is the on-season for processing sweet bamboo shoots. I made some pickled bamboo shoots. River snails and pork bones are stewed for hours to make a delicious stock. A handful of rice noodles, a few slices of vegetables, pickled bamboo shoots and green beans, chunks of "wood ear" fungus and dried daikon radish. Just before serving, sprinkle it up with pan-fried peanuts and tofu skin, and add a spoonful of chili oil. Sour, pungent, savory, mouthwatering, and steaming - this is how a bowl of Liuzhou "Luosifen", the legendary cuisine that has been listed as one of the intangible cultural heritages of China, is made.
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The making of a dress using grape peel dye