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  "block": 59815212,
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  "timestamp": "2021-12-13T15:23:27",
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      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "sliced-lotus-root-in-red-oil",
      "title": "Sliced Lotus Root in Red Oil",
      "body": "Sliced Lotus Root in Red Oil\n\n![74a91f9634c6417192b7a24d6592035f.jpeg](https://cdn.steemitimages.com/DQmb3sd1h8S3vTtaX2UvHwaxPE4JiaY7khPyimrmvTiR85c/74a91f9634c6417192b7a24d6592035f.jpeg)\nPrepare the ingredients and seasoning: lotus root / garlic / chopped spring onion / cooked sesame seeds / balsamic vinegar / sugar / sesame oil / pepper oil / red oil / soy sauce / salt / monosodium glutamate\n\nStep 1: Wash and peel the lotus root, cut into thin slices and soak in water to prevent oxidation and blackening.\n\nStep 2: Mix all the ingredients together to make a sauce and set aside.\n\nStep 3: Boil the water in a pan and scald the lotus root until it breaks and is drained.\n\nStep 4: Pour the sauce over the sliced lotus root and mix well.\n\nTranslated with www.DeepL.com/Translator (free version)",
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  "trx_id": "cd4263b0fc984ab3213c997c3e5bd7388de03640",
  "block": 59760105,
  "trx_in_block": 4,
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  "timestamp": "2021-12-11T15:13:45",
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      "author": "nicepurrity",
      "permlink": "yellowtail-rice-cake",
      "title": "Yellowtail Rice Cake",
      "body": "Yellowtail Rice Cake\n\n![94741586a566417487cc026aeca85394.jpeg](https://cdn.steemitimages.com/DQmfNr3dRWCypGJ8pLCEmdfFojoN1HVg1Dg1MBSbQppg5Sn/94741586a566417487cc026aeca85394.jpeg)\nIngredients: 500g yellow croaker / 150g rice cake / ginger / garlic / spring onion / spring onion / salt / 1 tablespoon soy sauce / 1 tablespoon soy sauce / 1 tablespoon sugar / 1 tablespoon cooking wine / 2 tablespoons cooking oil\n\nStep 1: Wash the yellow croaker, add the ginger, spring onion and a tablespoon of cooking wine and marinate for 10 minutes to remove the fishy smell.\n\nStep 2: Wash and cut the rice cakes into small strips, cut the spring onions into small pieces, and chop the spring onions, garlic and ginger into small pieces.\n\nStep 3: Heat the oil in a pan, remove the onion and ginger from the marinade and fry the fish until golden brown on both sides.\n\nStep 4: Heat the oil in the pan and add the ginger. Add the ginger, garlic and spring onion to the pan and fry.\n\nStep 5: Add the soy sauce and soy sauce, pour about a large bowl of boiling water into the pan and bring to the boil.\n\nStep 6: Add the fried fish and cook for 3 minutes.\n\nStep 7: Add the rice cakes, season with salt and sugar and cook until reduced, sprinkle with spring onions and serve.\n\nTranslated with www.DeepL.com/Translator (free version)",
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{
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  "timestamp": "2021-12-09T13:18:18",
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      "author": "nicepurrity",
      "permlink": "stir-fried-preserved-pork-with-garlic",
      "title": "Stir-fried Preserved Pork with Garlic",
      "body": "Stir-fried Preserved Pork with Garlic\n\n![d08d75aa67f04450995fa240b6bc454f.jpeg](https://cdn.steemitimages.com/DQmX3AUs8e2kLHCxRM9euivJnHbWVT2dZRsPHc4EtkEfji7/d08d75aa67f04450995fa240b6bc454f.jpeg)\nIngredients: 300g bacon / 5 garlic cloves / 1 tablespoon oyster sauce / a few dried chillies\n\nStep 1: Wash the garlic and slice it with a knife, then slice it diagonally.\n\nStep 2: Wash the bacon and cut it into thin slices, cut the dried chillies into small pieces, fry the bacon in a pan to bring out the aroma.\n\nStep 3: Add the dried chillies and sauté until fragrant, then add the garlic until brown.\n\nStep 4: Finally, add the oyster sauce and stir-fry evenly again to serve the delicious fried bacon with garlic.\n\nTranslated with www.DeepL.com/Translator (free version)",
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      "author": "nicepurrity",
      "permlink": "marinated-eggs-in-beer",
      "title": "Marinated Eggs in Beer",
      "body": "Marinated Eggs in Beer\n\n【Ingredients】: 5 eggs, half a bottle of beer, 2 tbsp bean paste, 1 sliced allspice leaf, 1 strawberry, 1 small stick of cinnamon, 3 tablespoons dark soy sauce, 1 tablespoon dark soy sauce, 1 tbsp sugar\n\n【Method】.\n\n1: Boil the eggs in cold water for 8-10 minutes, remove from the pan and peel the shells in cold water, cut them vertically and evenly to make them tasty and look good.\n\n2, another pot, hot oil, add two spoons of Pixian bean paste stir-fry, and then pour in half a bottle of beer, you need to be able to not cover the eggs;.\n\n3, in the prepared spices are added in, add all the seasonings such as soy sauce, soy sauce, sugar, etc..\n\n4, into the peeled eggs, high heat began to cook, to be cooked to a boil, turn to low heat slowly brine, brine almost to the end of the open fire to collect the juice, beer brine eggs are ready.\n![cc2bdddabfcc4d9f817fe9e6ec87ccac.jpeg](https://cdn.steemitimages.com/DQmbccKxkpVLhsTm8GW1MyGdtrbjpoCJjCHfTM2ya4Phehi/cc2bdddabfcc4d9f817fe9e6ec87ccac.jpeg)",
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{
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  "block": 59645074,
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  "timestamp": "2021-12-07T14:42:51",
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      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "a-favourite-dish-of-spicy-cabbage-and-stir-fried-pancetta",
      "title": "A favourite dish of spicy cabbage and stir-fried pancetta",
      "body": "Stir-fried Pork with Spicy Cabbage\n\n【Ingredients】: 350g pancetta, 250g spicy cabbage, 1 teaspoon sugar, spring onion moderate amount\n\n【Method】.\n\n1: Cut the pork into 0.5 cm slices (you can freeze the meat slightly before cutting), cut the spicy cabbage into pieces and slice the spring onions diagonally.\n\n2, hot oil in a pan, medium-low heat, put a little bit of the bottom oil, the oil is hot, put the meat frying, frying until both sides are golden, oil out, so that you can eat the fragrance.\n\n3, pour out the stir-fried oil, leaving a little oil in the pan on it, then put in the shallot and drop in the spicy cabbage, stir-fry with the pancetta.\n\n4, add sugar to neutralize the sourness of the spicy cabbage and increase the freshness, because the spicy cabbage and soup already have a salty taste, basically no need to put salt, spicy cabbage stir-fry until slightly soft to turn off the heat.\n\nTranslated with www.DeepL.com/Translator (free version)\n![94c1f17f49d0438ab5543ffed9cb3bd7.jpeg](https://cdn.steemitimages.com/DQmaX7vz14ULbR4EchFWu6ugNo4GacrvBmzoZq9YqZx44He/94c1f17f49d0438ab5543ffed9cb3bd7.jpeg)",
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  "timestamp": "2021-12-06T11:29:24",
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      "author": "nicepurrity",
      "permlink": "4fcpbi",
      "title": "冰糖葫芦",
      "body": "Sugarplum on ice\n\n![image.png](https://cdn.steemitimages.com/DQmfLNXETYRaxXuctwa4YZUtURtYYSFESrbSpK6Hq6qWvkT/image.png)\n这个时候冰糖葫芦那是真冰，各种新鲜水果，裹上冻糖，冰镇清爽，在街头巷尾，一排排的冰糖葫芦，让人看着就眼前一亮。\n![image.png](https://cdn.steemitimages.com/DQmSMY4MHzKgciW9snBjYpmE8zrpmSHFhchnqHo9m1mwTok/image.png)\n除了传统的山楂糖葫芦外，万物皆可糖，只有你想到，没有你买不到！听说最近出现了冰糖大蒜、冰糖辣椒、冰糖鸡翅……裹着糖衣的蒜头，不知是何滋味。",
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{
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      "author": "nicepurrity",
      "permlink": "garlic-yam",
      "title": "Garlic yam",
      "body": "Garlic yam\n1. Prepare 2 pieces of washed yam, peel the outer skin clean and cut into thin even slices in water to isolate the air and prevent oxidation from turning black.\n![543502f98bac4e38b045b1f3059d2fe6.jpeg](https://cdn.steemitimages.com/DQmWqXUcBTizJF5DpnFsVcBp67QuecQwj2xf6W8Xgd8FtrU/543502f98bac4e38b045b1f3059d2fe6.jpeg)\nFinely chop a little more garlic and dice a little more carrot and cucumber to add tone to the dish.\n\n![1f89b977a5d94798979039489e1bf4b0.jpeg](https://cdn.steemitimages.com/DQmd4uq6GrDZ2kG4WnVnboTuYqmnabnYicTAmPUf14QPBJk/1f89b977a5d94798979039489e1bf4b0.jpeg)\n2. Steam the yams: remove the yams and arrange them on a plate, then place them in a steamer for 8 minutes.\n\n![0dec86f6f3cc4b0da9b6d4a35c5fa9b4.jpeg](https://cdn.steemitimages.com/DQmP6ZxykReMHsk2tPqCHo8yidWpYXtNqP8eekUjgpe1aiC/0dec86f6f3cc4b0da9b6d4a35c5fa9b4.jpeg)\n3. Stir-fry the sauce: heat the oil in a pan, then pour in the minced garlic, diced carrot and cucumber, turn the heat down and stir-fry for 1 minute to sauté the garlic.\n\nAt this time the yam is also steamed, take it out and pour off the water in the tray, pour the sauce evenly over the yam while it is still hot, so that the yam can better absorb the garlic aroma and taste, a light and less oily garlic yam is ready!\n\nTranslated with www.DeepL.com/Translator (free version)\n![8de78b55bda540dc8275b85df11a07b9.jpeg](https://cdn.steemitimages.com/DQmU2jocamvADs8WgZhfCuHtGERVcPpWjNomPzz2upwjmy8/8de78b55bda540dc8275b85df11a07b9.jpeg)",
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{
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      "author": "nicepurrity",
      "permlink": "a-simple-dish-of-scrambled-eggs-with-leeks",
      "title": "A simple dish of scrambled eggs with leeks",
      "body": "[Scrambled eggs with leeks]: leeks, eggs\nIf you don't cook this common household dish well, the leeks will become discoloured and watery. If you want the eggs to be soft and tender and the leeks to be green and not old, you'll have to be patient and read on.\n![7e90e36fffa5486dbafc398a322b4893.jpeg](https://cdn.steemitimages.com/DQmcnmADC7iiiLz2Hte4TRgRKMK3sVsVsJmZhPr4L6ueQup/7e90e36fffa5486dbafc398a322b4893.jpeg)\n1. Pick the leeks, wash them, then cut them into sections. Cut some red pepper, it looks good with green and red.\n\nBeat 4 hen's eggs and add some salt. Here comes the key, let's add some water starch to the eggs to make them more tender. Beat them quickly with chopsticks.\n\nChop some chopped spring onions.\n![ffe454e86d294a48b630f763243a4c60.jpeg](https://cdn.steemitimages.com/DQmNXpnd99BKYbn28nZbnDuCJQBXUy53gpU3vhYHfq3VdxX/ffe454e86d294a48b630f763243a4c60.jpeg)\n\n2. scramble the eggs, heat the oil in the pan, keep sliding the pan, when the oil is hot to 60%, pour the egg mixture into the pan, the eggs will swell and set quickly, scramble a few times and they will be cooked.\n\nWe pour the eggs out, put some more oil in the bottom, just less oil, pop the chopped onion, pour in the leek segments and red pepper and stir-fry, the leek will soon be broken, put some salt, turn it twice quickly, pour in the eggs, turn off the heat and start.\n\n![6f3aec2d628d45faaec2893202928886.jpeg](https://cdn.steemitimages.com/DQmVw5fZWepb7Vy14BXRqAiFceRRdSndbM81uuUuh7ZKVh5/6f3aec2d628d45faaec2893202928886.jpeg)\nA burst of operation fierce as a tiger, take a look at only with 2 minutes, this dish although twice with oil, both times do not put more, slip pan oil more, eggs under the pan when the oil poured out a little.",
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  "block": 59472524,
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      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "yummy-okra-mashed-potatoes",
      "title": "Yummy Okra Mashed Potatoes",
      "body": "[Okra Mashed Potatoes]: Okra, Potatoes\nOkra is a green ingredient high in protein and low in calories, rich in dietary fibre, which is good for enhancing satiety and has a beneficial effect on weight control.\n![11b46287e7f742f19e22663a97b52ab0.jpeg](https://cdn.steemitimages.com/DQmPzCNZGZWMKxd3GiLtSphHkgfZKZEqvL38G2hte4ZBrgY/11b46287e7f742f19e22663a97b52ab0.jpeg)\n1. First peel and slice the potatoes and steam them in a pan. Usually 10 minutes is enough to steam the potatoes softly.\n![e5d3b83ed9fb45799c258013d0a948e3.jpeg](https://cdn.steemitimages.com/DQmeuoQv9c3zBkRSNsWFnUNPcHXAXDocYK1meGgAhK4LBEF/e5d3b83ed9fb45799c258013d0a948e3.jpeg)\nWash the okra and blanch it. You can drizzle a little oil and salt into the water when blanching the greens in general, so that the okra comes out bright green and does not change colour.\n\nCook in water for 2 minutes, then pass through cool water to avoid a crisp texture.\n\nOnce the okra has cooled, remove the hard ends and cut into rings.\n\nPrepare a small bowl and brush it with vegetable oil for easy release.\n\n2. When the potatoes are steamed, add some salt to them and press them with a spoon to form a potato puree, then scoop them into the small bowl with the okra and flatten them with a spoon.\n\nTranslated with www.DeepL.com/Translator (free version)\n![bc1ef8f7e5054fe391f3fbdfad074a8d.jpeg](https://cdn.steemitimages.com/DQmS9hAvfQypPUw1jVSphFeh1BdZN4FxEQMKtJkgXdnWggE/bc1ef8f7e5054fe391f3fbdfad074a8d.jpeg)\nCover with a plate and invert the mashed potatoes and okra onto the plate.\n\n3. Stir fry a little sauce, chop some minced garlic and diced carrots to match the colour.\n\nStir fry the minced garlic, add some water along the side of the pan, add the diced carrots and start seasoning: put in some oyster sauce and soy sauce and stir to melt the seasoning\n![034e6a849d854422bc372076a18bae03.jpeg](https://cdn.steemitimages.com/DQmYAhsmk5eejNzY8oP9WCZTMqpiBU6SQXHYzvUqu8HE6Gw/034e6a849d854422bc372076a18bae03.jpeg)\nAfter the soup has boiled, thicken the soup with a little water starch and pour it over the okra.\n\nThe combination of okra and potatoes is perfect, crisp, soft and delicious, with less oil and salt and still filling.",
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      "permlink": "dry-aged-cauliflower",
      "title": "Dry-aged cauliflower",
      "body": "Dry-aged cauliflower\n\n![e11916fb2e10414689effd014b16ab41.jpeg](https://cdn.steemitimages.com/DQmPuTkqTYsw1V3mHgS97Gtb2dGQ8DsZMMDr3sFooPNsYM5/e11916fb2e10414689effd014b16ab41.jpeg)\n\nIngredients: organic cauliflower, pancetta, ginger, garlic, chilli, celery, spring onion, salt, bean paste, sugar\n\nDirections: Cut the cauliflower into small pieces, soak in water for ten minutes and fish out, chop the ginger and garlic, chop the white onion, cut the chillies on the diagonal, cut the celery and spring onion leaves and set aside, cut the pork into thin slices. Pour a little oil into the pot and stir-fry the pork, then stir-fry the wine, add the onion, ginger, garlic and chilli, add a spoonful of bean paste, stir-fry the red oil, add the cauliflower and stir-fry evenly, put some soy sauce and sugar to taste, then serve.\n\nTranslated with www.DeepL.com/Translator (free version)",
      "json_metadata": "{\"image\":[\"https://cdn.steemitimages.com/DQmPuTkqTYsw1V3mHgS97Gtb2dGQ8DsZMMDr3sFooPNsYM5/e11916fb2e10414689effd014b16ab41.jpeg\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
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{
  "trx_id": "8f2d153d122e384ab1de5a15a726594cb33956e2",
  "block": 59334740,
  "trx_in_block": 0,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-11-26T15:08:54",
  "op": [
    "comment",
    {
      "parent_author": "",
      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "today-we-are-having-glutinous-rice-balls-i-ll-share-the-recipe-with-you",
      "title": "Today we are having glutinous rice balls, I'll share the recipe with you",
      "body": "Glutinous Rice Meatballs\n\n![3a3c0108b54040dfb8272c3da0d6ce55.jpeg](https://cdn.steemitimages.com/DQmVNf5e4G7CnEPbxcXTuQDKFqoGy7iAQToYDE7bE2iMR85/3a3c0108b54040dfb8272c3da0d6ce55.jpeg)\n\n\nIngredients: 1 bowl of glutinous rice, 500g pork, half a carrot, 5 dried shiitake mushrooms, 5g ginger, 10g chopped spring onion, 1 egg, 1.5 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp pepper, 1 tbsp cooking wine, 1 tsp salt, 2 tbsp corn starch\n\nDirections: Chop the foreleg meat, soak and finely chop the dried mushrooms, chop the carrots and ginger, chop the scallions and set aside. Wash and soak the glutinous rice in water for 4 hours or more. Put the chopped meat into a large bowl, add salt, pepper, soy sauce, oyster sauce, grated ginger, chopped spring onion, grated carrot and egg white, mix well in one direction, then add 2 tablespoons of cornstarch, mix again in the same direction, mix well. Soak the glutinous rice, dry it, put it on a plate, drain it on a kitchen towel, wet your hands, put a ball of meat filling in your hands, round the meat filling, put it in the glutinous rice and cover it evenly with a layer of glutinous rice, when it is all done, put it in a plate lined with carrot slices, boil the water and steam it for 30 minutes, sprinkle with chopped green onion.",
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{
  "trx_id": "5296d34368dbdf6ce3fd039cabc668494ca7d60d",
  "block": 59306378,
  "trx_in_block": 8,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-11-25T15:20:03",
  "op": [
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    {
      "parent_author": "",
      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "the-chicken-wings-are-so-tasty-that-you-can-t-even-put-your-chopsticks-down",
      "title": "The chicken wings are so tasty that you can't even put your chopsticks down!",
      "body": "Coke Chicken Wings\n1. Prepare two pounds of chicken wings, soak and clean them in advance, add onion and ginger slices, appropriate amount of beer, cooking wine, salt and mix evenly, marinate for 10 minutes, squeeze a few times in the middle to facilitate the absorption of material juice taste, pick up the chicken wings after marinating and set aside.\n![233ed565a4234ebda6488a61d9f1a862.jpeg](https://cdn.steemitimages.com/DQmanC7DQzXFzuA8Jh4MpMJQUQGcSHKgq8ri3HKikBFi5o7/233ed565a4234ebda6488a61d9f1a862.jpeg)\n2. Heat some more oil in the pan and put the chicken wings in, fry for five minutes on a medium-low heat, turning often to avoid gumming up the pan, remember to slide the pan first if you don't have a non-stick pan, keep frying the wings until the skin is golden brown with a charred edge.\n![363ff1a60e914b2fada53ef9b3a75542.jpeg](https://cdn.steemitimages.com/DQmQPCkLGEfpt4HXm6ybGpjXhrLCxR2Rh91sRAGVuYEgZAk/363ff1a60e914b2fada53ef9b3a75542.jpeg)\n3. Heat the oil again in the pot, put in the onion and ginger, add some more soy sauce for colour, add the right amount of oyster sauce for freshness, you can use soy sauce instead if you don't have sugar colour at home, and pour in the right amount of cola after the flavor of soy sauce is fried, add salt and chicken powder to taste.\n\n![7859ca818891432195f9ca5eb6270b59.jpeg](https://cdn.steemitimages.com/DQmT7Ew5T3qJKkkMtuXqd6CkveMeJTewa5vgcosmMATcchJ/7859ca818891432195f9ca5eb6270b59.jpeg)\n\nIf you like to eat sweet friends can add a few icing sugar, the soup will be thickened and evenly coated with chicken wings can be removed from the pot, a colorful and bright cola chicken wings are ready.",
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  "trx_id": "88f5c2bd68fed941083fcdc98da54f94ed903ece",
  "block": 59278613,
  "trx_in_block": 7,
  "op_in_trx": 0,
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  "timestamp": "2021-11-24T16:01:36",
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      "author": "nicepurrity",
      "permlink": "pan-fried-turnip-noodles",
      "weight": 2000
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{
  "trx_id": "f8214fabe75f0443955ddb8d2bce22596e6bffa9",
  "block": 59278111,
  "trx_in_block": 15,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-11-24T15:36:09",
  "op": [
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    {
      "parent_author": "",
      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "pan-fried-turnip-noodles",
      "title": "Pan-fried turnip noodles",
      "body": "Pan-fried turnip noodles\n1. Prepare one green radish, cut it into slices and then into shreds, do not dip it in water after cutting, sprinkle flour on it and mix it well, after mixing it well, you can sprinkle some water and mix the flour again, the noodle soup will be thicker if the flour is mixed well, but the soup will be thinner if the flour is mixed less, make sure to mix it well and mix it into one to save it from sticking when frying.\n![8fac09cb66f44a48b7054a3ce4ab7e10.jpeg](https://cdn.steemitimages.com/DQmRiM3Xw9f4KNWMsZrCVqq7AdcnqfSSgnZotDKfN2ChwYr/8fac09cb66f44a48b7054a3ce4ab7e10.jpeg)\nPrepare one tomato, remove the stem and cut into small pieces.\nPrepare a handful of oleander, clean and cut into sections, and a handful of soybean sprouts to set aside.\n![6e84335875864b15a1fe65d0d83b9f8e.jpeg](https://cdn.steemitimages.com/DQmdB7eAXrQpgE81Vjch6G6SBaqWEaZs2GmtK5aHhmfz6rt/6e84335875864b15a1fe65d0d83b9f8e.jpeg)\n2. Heat the pan, add vegetable oil to the pan and slide the pan, then pour out the hot oil and add the cool oil, add some onion, ginger and garlic, scatter the shredded radish into the pan and spread it out as much as possible, so that it can be heated when frying, drizzle a little oil along the side of the pan and shake the pan often, sprinkle some salt to increase the bottom taste, turn it over and fry the other side after frying on one side over low heat, break up the shredded radish in the middle so that the radish in the middle is also evenly heated, turn it back and forth a few more times. Fry the turnips until they are soft and the flour is golden and crispy.\n\nTranslated with www.DeepL.com/Translator (free version)\n![feec067937c241ba93e29bf3b9e33a5d.jpeg](https://cdn.steemitimages.com/DQmaEFTGK8dBFZw12Zp5uiCwVsWDUcLMMayHjbYed4Zh89s/feec067937c241ba93e29bf3b9e33a5d.jpeg)\n3. again boil oil, put onion, ginger, garlic bursting, pour in tomatoes fully fried red juice, tomatoes fried into sand after pouring in soybean sprouts, add the right amount of salt, monosodium glutamate, turn the fire stir-fry the bean sprouts fried off raw, add water along the side of the pot, start seasoning: add the right amount of salt, sugar, chicken powder, pepper, soy sauce, soy sauce on colour, thirteen spices.\n![33ca717311034c5e92699899155df906.jpeg](https://cdn.steemitimages.com/DQmRWP2RgE2M9YFAomJUow4rvsv5uX2nTpnfpHuZujZDvkv/33ca717311034c5e92699899155df906.jpeg)\nBoil the soup over high heat and add the noodles, stirring frequently with chopsticks to stir the noodles and cook for a while longer, otherwise the noodle soup will thicken and the noodles will be easy to paste, keep cooking the noodle soup until it thickens and add the greens, drizzle some sesame oil before serving, a fresh and thick fried noodles with shredded radish is ready.\n![7d55ed6be1e3409da7b3ef7231b5474f.jpeg](https://cdn.steemitimages.com/DQmbwvBBMCddW8V9ikF2yh7mzXSbjgU6QgrKcn3LJcA94Em/7d55ed6be1e3409da7b3ef7231b5474f.jpeg)",
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{
  "trx_id": "4f2cbd54f718f3fb130d375b136872aedf006e7f",
  "block": 59247942,
  "trx_in_block": 0,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-11-23T14:18:21",
  "op": [
    "comment",
    {
      "parent_author": "",
      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "easy-and-delicious-scrambled-eggs-with-tomatoes",
      "title": "Easy and Delicious Scrambled Eggs with Tomatoes",
      "body": "Scrambled Eggs with Tomatoes\n![54f1bee22bd547e7a1a09bdd46318adb.jpeg](https://cdn.steemitimages.com/DQmPj39BqyUozkaiS1GHad9peft6x1UrhXT8cZjTPzDn8cg/54f1bee22bd547e7a1a09bdd46318adb.jpeg)\nINGREDIENTS.\n\n2 large tomatoes, 3 eggs, vegetable oil, a pinch of spring onion, a pinch of salt.\n\nSteps to prepare.\n![88568a6f8e2245b2b3cdac26e8fd7170.jpeg](https://cdn.steemitimages.com/DQmbSnkHbiRdaNkNFUyh8WTrRHqG2uZMjGT2hCCsQ68pWRi/88568a6f8e2245b2b3cdac26e8fd7170.jpeg)\n1. Clean the tomatoes and prepare the eggs.\n![585c951948f44793aaa90f58457a575f.jpeg](https://cdn.steemitimages.com/DQmQZaDjWsyrWKoksiwf7cgBahc7H2U2EDDLBxxH2MXQ2iH/585c951948f44793aaa90f58457a575f.jpeg)\n2. Cut the tomatoes into large pieces.\n![d7630e3fb977417d89b6fd07de409b7c.jpeg](https://cdn.steemitimages.com/DQmbhQuNS2PzScPp98QWMsQUwa7CFrzSbM87ump4VxZyoLN/d7630e3fb977417d89b6fd07de409b7c.jpeg)\n3. Add the eggs to a bowl and beat with a small tablespoon of about 10g of cold water so that the scrambled eggs are fluffy and tender.\n![333c8bcd697c4c1ea28e6e8ceaadd0af.jpeg](https://cdn.steemitimages.com/DQmUH8novcETM8rKdLJjgbhWwfxJAXSHsEyXUrzXFWYAjnn/333c8bcd697c4c1ea28e6e8ceaadd0af.jpeg)\n4. Heat the oil in a hot pan, add the egg mixture to the pan, leave for a while and when the egg mixture has set on the bottom, break the spatula into pieces, cut and remove from the pan\n![52ca4fb405a147ba8f96aa3f38acc9b7.jpeg](https://cdn.steemitimages.com/DQmdPEmf8Sr3TRD1LN3G5421CMonBJCexa2hW9DR9e27pb2/52ca4fb405a147ba8f96aa3f38acc9b7.jpeg)\n\n5. Pour in the tomatoes, toss gently and sprinkle with a pinch of salt. When some of the tomatoes are soft, return the eggs to the pan and mix well to remove from the pan, the residual heat will continue to heat the tomatoes, both for style and texture.\n![065d0363c9d641d190be2b7cbb38dc15.jpeg](https://cdn.steemitimages.com/DQmURvZBozBptLoTkaGrGyXB6EpGFAPNs1kXhvQ37N6rbMy/065d0363c9d641d190be2b7cbb38dc15.jpeg)\n6. scrambled eggs with tomatoes, nutritious, tasty and appetizing~",
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{
  "trx_id": "6f40de329694b5f5891d85d863bdbb0b1a3a740d",
  "block": 59220048,
  "trx_in_block": 1,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-11-22T14:55:33",
  "op": [
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    {
      "parent_author": "",
      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "stewed-vermicelli-with-pork",
      "title": "Stewed Vermicelli with Pork",
      "body": "Stewed Vermicelli with Pork\n\n![44941e6805d44563a6487e2738a01e03.jpeg](https://cdn.steemitimages.com/DQmPxAzmiY7637MWNt3zWbt8qEhsS5YHLkFV96AKXmrv6N2/44941e6805d44563a6487e2738a01e03.jpeg)\nIngredients: half a cabbage, 1 pork, a handful of vermicelli, aromatic leaves, star anise, chopped green onion, sliced ginger, cinnamon, rock sugar, soy sauce, dark soy sauce, salt.\n\nMethod: 1, cabbage cut off the roots, leaves a piece down, cleaned, cut into large pieces, leaves and vegetable helper cut and packed separately.\n\n2, pork washed and cut into pieces, prepare 2 pieces of fragrant leaves, 1 star anise, appropriate amount of chopped green onion, ginger slices, 1 section of cinnamon, a few pieces of rock sugar.\n\n3, vermicelli softened in advance with water, soak vermicelli with cool water, cooked taste more powerful.\n\n4, add a little oil to the pot, add rock sugar, low heat slowly stir-fry until the rock sugar melts and bubbles, pour in the meat, stir-fry coated with sugar, down into the onion, ginger, star anise, cinnamon, allspice, slowly stir-fry the aroma, mix in 2 spoons of soy sauce, 2 spoons of dark soy sauce stir-fry.\n\n5, then add boiling water, not over the meat, stew 20 minutes to cook, pour in the cabbage gang stir-fry 2 minutes, then pour in the cabbage leaves stir-fry evenly, add the right amount of salt.\n\n6, finally add the soaked vermicelli, stew for 5 minutes to pot.\n\nTranslated with www.DeepL.com/Translator (free version)",
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{
  "trx_id": "733ab6ad8a4dfd405259ff9c62b572d046d9f9c0",
  "block": 59187449,
  "trx_in_block": 25,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-11-21T11:36:03",
  "op": [
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    {
      "parent_author": "",
      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "beer-fish-with-bean-paste",
      "title": "Beer Fish with Bean Paste",
      "body": "Beer Fish with Bean Paste\n![5aa40a6b5a7f40198c67509d3fe8263a.jpeg](https://cdn.steemitimages.com/DQmRCEn2tToL6zojKJ8rNopKhdkHYKgXVrXaa49bv1Kwydy/5aa40a6b5a7f40198c67509d3fe8263a.jpeg)\nIngredients: grass carp a 2 catties, water tofu 1 block, half an onion, 1 handful of enoki mushrooms, one red pepper each, half a head of garlic, 1 piece of ginger, half a bottle of beer, 1 tablespoon of bean paste, 1 tablespoon of salt, 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 oyster sauce, 1 small spoon of pepper and chicken essence, a spoon of starch.\n\nDirections: 1, buy the live fish buy let the merchant has slaughtered, scraped the fish scales to deal with the internal organs.\n\n2, the fish line gently extracted, wash off the belly of the black film, clean, chop off the head and tail, then cut the fish body into segments, the head cut in half.\n\n3: Put the fish pieces into a bowl and add 1 tbsp bean paste, 1 tbsp salt, 2 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp pepper and chicken seasoning and a tsp cornstarch.\n\n4: Mix well and marinate for ten minutes. Wash and tear the enoki mushrooms into strips, rinse and cut the tofu into large pieces, cut the onion and ginger into cubes and peel and slice the garlic.\n\n5: Heat the oil in a casserole dish, add the onion, ginger and garlic, spread on a layer of enoki mushrooms and put on the tofu cubes.\n\n6: Put the marinated fish on top, pour on the marinade, pour in half a bottle of beer, cover with a lid and simmer for 15 minutes, sprinkle on the diced red and green peppers, cook for 2 minutes more and turn off the heat.\n\nTranslated with www.DeepL.com/Translator (free version)",
      "json_metadata": "{\"image\":[\"https://cdn.steemitimages.com/DQmRCEn2tToL6zojKJ8rNopKhdkHYKgXVrXaa49bv1Kwydy/5aa40a6b5a7f40198c67509d3fe8263a.jpeg\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
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}

{
  "trx_id": "a68d75a151b17775ea78550f407e355b74c70786",
  "block": 59133629,
  "trx_in_block": 11,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-11-19T14:30:03",
  "op": [
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    {
      "parent_author": "",
      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "braised-pork-rib-soup",
      "title": "Braised Pork Rib Soup",
      "body": "Braised Pork Rib Soup\nPork ribs soup is one of the most nutritious soups, delicious to eat and especially good for calcium, especially for the elderly and children at home. It is especially suitable for the elderly and children in the family. In winter, it is a good way to nourish the family and warm the stomach.\nIngredients: Spare ribs, onion, ginger, corn, carrot, winter melon, wolfberry\n\n![image.png](https://cdn.steemitimages.com/DQmZsPAaxS84stXtpRoFxpEQcVxYBSCpB9xDvikD4mKCS2s/image.png)\n1, prepare an appropriate amount of ribs, first chopped ribs into small pieces of uniform size, after adding an appropriate amount of salt to the inside, light brine has a sterilizing effect, and then put some flour, flour water has a strong suction effect, and finally add some white vinegar, can be faster to soak out the blood inside, pour water to soak for 30 minutes\n![image.png](https://cdn.steemitimages.com/DQmTSQ5KKY3EJvzgdhmZEQumaNkFdnNDSW6GraMFYMhVRth/image.png)\n2, after the ribs soak, pour water to clean twice, clean cold water into the pot, put onion and ginger, then pour in some wine to fishy, then boil over high heat to skim off the surface of the foam, low heat stew for 2 minutes\n![image.png](https://cdn.steemitimages.com/DQmbBxrQ35MkCvMCFLsKGRVbTi4YGhUmQcQNevE4x5NFFtR/image.png)\n3, blanch the ribs and fish out, clean with warm water. Mainly to wash away the surface of the blood foam, so that when stewing soup, stew out of the soup is better.\n![image.png](https://cdn.steemitimages.com/DQmSTWBv51o1RHYHneFW2E1XPoRuxqdQUdnXR1PkpsEmhFK/image.png)\n4, start a pot of oil, hot oil, put some ginger, stir-fried into the ribs, stir-fried inside the excess fat. Stir-fry until the ribs are lightly browned on the surface.\n![image.png](https://cdn.steemitimages.com/DQmYhVRToBGCFmoAVk48ngv9Dm7yDXvkT8brsc2D8prRejZ/image.png)\n5, after the ribs are fried, pour an appropriate amount of boiling water into it, be sure to use boiling water. The amount of boiling water should not be over the ribs. Begin to add in two parts, the first boiling when you start to add a second, boiling after skimming the surface of the floating foam. Continue to simmer for 3 minutes afterwards\n![image.png](https://cdn.steemitimages.com/DQmZk32PvYAgwXm9j4TJiqXn97Jguti8wTTY6Nun3TGgLX5/image.png)\n6、After stewing, pour the pork ribs soup into the casserole together, so that the stewed soup is more delicious. After that add ginger, then put in the knotted onion, after that add rock sugar and simmer for 30 minutes on low heat.\n![image.png](https://cdn.steemitimages.com/DQmNayj4G8Jvr3SHFMPEGxLSwF7dMB2tsFXnUywczMxXvUS/image.png)\n7, while stewing ribs time, prepare half a carrot cut into rolled to pieces, and then prepare an appropriate amount of corn chopped into small pieces, you can also prepare a piece of winter melon, cut into rolled to pieces, in advance of the winter melon pieces to marinate a little, so easier to taste\n![image.png](https://cdn.steemitimages.com/DQmZbsvGfRJaZdRz5CKYcH4HkyhR5AJRdKNLPxiXwxncsMD/image.png)\n8: After the stew is ready, we put the carrots and corn all in. Stir evenly, continue to stew on low heat / 60 minutes. After stewing open the lid of the pot on the fragrant, this time put the stewed winter melon into it, and then put in some wolfberries, continue to stew slowly over low heat,.\n![image.png](https://cdn.steemitimages.com/DQmWwXkn4fiwj3KLxUzedMMsduYbfpeYQrJncFyX9zvQEdS/image.png)\n9, after stewing open the lid, add a little pepper to fishy aroma, and then put some chicken essence, stir evenly, delicious both, delicious and tasty pork ribs soup stew is ready\n![image.png](https://cdn.steemitimages.com/DQmVW1JuEAa9eNJkqrEaPz4JuvPbmEYubzbS8Dk9tYowbsN/image.png)",
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  "timestamp": "2021-11-18T13:24:06",
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      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "sesame-sauce-puff-pastry",
      "title": "Sesame Sauce Puff Pastry",
      "body": "Sesame Sauce Puff Pastry\n\n1: Pour the shortening ingredients (75g all-purpose flour, 35g corn oil) into a bowl and form the shortening into a ball.\n\n2: Pour all the ingredients for the batter (75g all-purpose flour, 35g water, 22g corn oil, 2g granulated sugar) into a bowl and knead until a film can be pulled out.\n\n3: Divide the batter and shortening into 8 equal portions and roll them out. Roll out the batter into a ball and put in the shortening.\n\n4: Pinch and close tightly\n\n5: Roll out into an oval shape, remembering to roll from the middle, up and down.\n\n6: Roll up, close up, cover with plastic wrap and leave to rest for 15 minutes.\n\n7: Roll out into a dumpling skin, add sesame paste and a spoonful of sugar, you can also put brown sugar.\n\n8: Place the egg-side of the dumpling in the cooked sesame seeds and press gently to make the sesame seeds stick to the ice!\n\nBake the cake in the oven at 200 degrees for 20-25 minutes! Ovens vary in power, so time and temperature are for reference only! You can also use an electric pancake pan or pan to cook the shaped pancakes until golden brown on both sides.\n\nTranslated with www.DeepL.com/Translator (free version)",
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  "timestamp": "2021-11-17T11:20:03",
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      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "fatty-beef-in-sour-soup",
      "title": "Fatty Beef in Sour Soup",
      "body": "![02ef2382fd37404dba42272753f549ac.jpeg](https://cdn.steemitimages.com/DQmPEeLifpjF44dPLa3JXtGZmpVDhbiVZzWg9oakE2jUym6/02ef2382fd37404dba42272753f549ac.jpeg)\n\nFatty Beef in Sour Soup\n\nThis dish is one of our family's favourites and I'm sure most people love it too. The large slices of fatty beef are fragrant and chewy, and the soup is spicy and sour, so enjoyable on a cold winter's day.\n\nMain ingredients: fatty beef, enoki mushrooms, green and red peppers, garlic, golden soup fatty beef ingredient pack\n\n1: Blanch the fatty beef in boiling water until browned, then remove and set aside; wash the golden mushrooms and cut off the roots, cut the green and red peppers into rings.\n\n2: Pour oil into the pot, put in the minced garlic and stir fry for fragrance, then pour in a packet of golden soup and stir fry for fragrance (golden soup kits are very convenient, generally available in supermarkets or online), then put in an appropriate amount of clear water and bring to the boil.\n\n3, then add the golden mushrooms and cook for 1 minute, then add the fatty beef and cook for a few seconds to remove from the pot, put in a bowl and sprinkle with green and red peppers, drizzle with hot oil.",
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{
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  "timestamp": "2021-11-16T14:38:39",
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      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "braised-blackfish",
      "title": "Braised Blackfish",
      "body": "![c21fec1d11e145aa91c0be3f455d619e.jpeg](https://cdn.steemitimages.com/DQmbV7cxhqGQRSLRPjTKCyEu9rcavLkXMfRinU9JUvTWv1v/c21fec1d11e145aa91c0be3f455d619e.jpeg)\nBraised Blackfish\n\nBlack fish, also known as wok fish, is an economical and delicious fish with plenty of meat and few spines. Usually black fish is used to make pickled fish, but it is even more delicious and addictive when braised.\n\nMain ingredients: black fish, garlic, spring onion, small rice pepper\n\n1, black fish is relatively slippery, so first scalded with boiling water, then cleaned, cleaned black fish in the middle sliced open, and then chopped into large pieces.\n\n2, chopped black fish with salt, cooking wine, onion and ginger marinade for 10 minutes, then add an appropriate amount of cornstarch, fry in a frying pan to a light golden brown and fish out.\n\n3: Stir fry the garlic in a pan, then put a spoonful of bean paste, stir fry the fish for a few minutes, add enough water, then put soy sauce, soy sauce, oyster sauce, salt and rock sugar, boil on high heat, turn to medium heat and cook for another 20 minutes.\n\n4: When the time is up, turn up the heat to reduce the sauce, sprinkle with small onions and peppers to serve.\n\nTranslated with www.DeepL.com/Translator (free version)",
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      "author": "nicepurrity",
      "permlink": "shredded-radish-and-egg-soup",
      "title": "Shredded Radish and Egg Soup",
      "body": "Shredded Radish and Egg Soup\n\nIf you think it's time consuming to cook such dishes, Taitai will teach you a quick and easy soup dish - shredded radish and fried egg soup, which Taitai learned from Chef Huang in \"Life to Live\"!\n![image.png](https://cdn.steemitimages.com/DQmXBHo9MwWbrhAeV8dAejv4EjeYFsMtPxrSzM38SGCUumi/image.png)\nChoose fresh white radish, wash and peel it, then cut it into thin julienne strips. Stir fry the shredded radish in the oil left over from the omelette until it is broken and tender, add the omelette and pour in the boiling water.\n\nThe creamy base of the soup has a nice aroma, and the omelette is even more tasty when it has absorbed the soup, even though it is only a vegetarian soup.",
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  "timestamp": "2021-11-14T10:50:27",
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      "author": "nicepurrity",
      "permlink": "today-we-re-having-white-chicken-and-we-re-sharing-the-recipe-with-you",
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{
  "trx_id": "493846a27ec67f773b3cc3902ddf763404138635",
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  "timestamp": "2021-11-14T10:45:24",
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      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "today-we-re-having-white-chicken-and-we-re-sharing-the-recipe-with-you",
      "title": "Today, we're having white chicken and we're sharing the recipe with you!",
      "body": "White Chopped Chicken\n![bd033e852a4549d89f3c622e1cf9f659.jpeg](https://cdn.steemitimages.com/DQmNYNUeoGoEnXtceAM7hrXgCYg7fC8CQC4yS8PgmaRpTJt/bd033e852a4549d89f3c622e1cf9f659.jpeg)\nIngredients: 1 chicken, onion and ginger, salt, cooking wine, soy sauce, sesame oil, sugar and a bowl of ice water.\n\nMethod\n\n1、Treat the three-yellow chicken cleanly, cut up the green onion and ginger and set aside.\n\n2, put the chicken into a pot, pour water over the chicken, put onion and ginger wine, boil over high heat, skim off the foam, turn down the heat and cook for 5 minutes, then turn off the heat and simmer for 20 minutes.\n\n3, then fish out the chicken, put it into ice water to soak and cool, and finally fish it out again and chop it into pieces.\n\n4、Make a sauce with chicken broth, soy sauce, sugar and spring onion and ginger, and serve with a dip.\n\nTranslated with www.DeepL.com/Translator (free version)",
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  "block": 58958869,
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  "timestamp": "2021-11-13T10:22:39",
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      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "a-delicacy-so-rich-in-onion-flavor-that-just-thinking-about-it-makes-your-mouth-water",
      "title": "A delicacy so rich in onion flavor that just thinking about it makes your mouth water",
      "body": "The never-ending seafood and shallot pancake\n![ac877abc840d4e35a0ccc28d230a1dfa.jpeg](https://cdn.steemitimages.com/DQmQ9qoZWpApqUezYNAzm3X77hUWgwguZp94a5X2ph42iwJ/ac877abc840d4e35a0ccc28d230a1dfa.jpeg)\nIngredients.\n80g flour, 60g water, 1g salt \"in flour\", 1 egg, 0.5g salt \"in egg\", 6 kiwi prawns, 1 bunch of shallots, 1g black pepper, mayonnaise to taste.\nSteps to prepare.\n![a416b02896fb4a8a8d2da1217da330ff.jpeg](https://cdn.steemitimages.com/DQmQLeLvpATKB5g1w15AG9RafxW3ypjhy2mdAXm3mipUA6A/a416b02896fb4a8a8d2da1217da330ff.jpeg)\n1. Stir the flour with water and salt to make a batter, adding the water in small amounts, beating the eggs with salt and setting aside.\n![6591f8a56c6c49e78636d0651b09bb82.jpeg](https://cdn.steemitimages.com/DQmRnyv9AqyUNqaWWuk5mYVrrqGASAtWEfsaXopPRnHCLNF/6591f8a56c6c49e78636d0651b09bb82.jpeg)\n2. Boil water to cook the kiwis.\n![73d7dbb9cb324f478ffed431a0cabc48.jpeg](https://cdn.steemitimages.com/DQmUZmfq5GiFRN4vTjmYSyMs8sT5phkXxJaTsJXk1pXy57J/73d7dbb9cb324f478ffed431a0cabc48.jpeg)\n3. Peel the shells after cooking.\n![8962b9cc328740978ae58f0d73506925 (1).jpeg](https://cdn.steemitimages.com/DQmdPshRGSCBBqZVSUR6RKMhPPRt2N3hPH7mmB1pmcSRNwm/8962b9cc328740978ae58f0d73506925%20(1).jpeg)\n4. Heat the oil in a pan and pour in the batter, turning the pan so that the batter spreads well.\n![b4a60039ea9642d5924c15663677fa08 (1).jpeg](https://cdn.steemitimages.com/DQmd4zAKq3fpgsCHq5xnPdc4GLm2hmhn6tpqPtYSG1Nh45D/b4a60039ea9642d5924c15663677fa08%20(1).jpeg)\n5. When the batter is lightly formed add the sliced shallots.\n![22a6be27586e4a618bc7c8b5cb82dce6.jpeg](https://cdn.steemitimages.com/DQmQyaUGxrKCyaBtX42P2B4fb5EyUCCSEJrcJcYJpkPgvym/22a6be27586e4a618bc7c8b5cb82dce6.jpeg)\n6. arrange the prawns\n\n![4c65042956834e5996264590741d1a2f.jpeg](https://cdn.steemitimages.com/DQmNryiAPcXWyhKxyATSTpmG3R7jMFpfVSZ7Mjg5CM1aMx5/4c65042956834e5996264590741d1a2f.jpeg)\n7. Pour a good amount of oil on top of the batter and then pour in the egg mixture.\n![e6b5c8de37a34107ad101d4e23e2f924.jpeg](https://cdn.steemitimages.com/DQmfUMcd9v8Vy6p2Z9EMnpXgCni91JPZrbpoYYBtwfQtuYQ/e6b5c8de37a34107ad101d4e23e2f924.jpeg)\n8. Cover with a lid and simmer over low heat.\n![236d1ad6aa524799a7663a156b9a59d4.jpeg](https://cdn.steemitimages.com/DQmawonWNAx3v9deemyxHXZeEi4okK9LeeQ8u24BsKmjFdf/236d1ad6aa524799a7663a156b9a59d4.jpeg)\n9. Sprinkle with black pepper before serving.\n![55b942dae0714473a0e8f1cd81e32cc8.jpeg](https://cdn.steemitimages.com/DQmWGLK8tkT8gaouHZxmA5xmrqAg4dYLXtRhxLeCW8enP3E/55b942dae0714473a0e8f1cd81e32cc8.jpeg)\n\n10. Serve with a dollop of mayonnaise or salad dressing to suit your taste.",
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      "permlink": "in-the-early-winter-i-d-like-to-share-with-you-a-soup-that-is-steaming-hot-and-comfortable-to-drink-in-the-cold",
      "title": "In the early winter, I'd like to share with you a soup that is steaming hot and comfortable to drink in the cold.",
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      "permlink": "in-the-early-winter-i-d-like-to-share-with-you-a-soup-that-is-steaming-hot-and-comfortable-to-drink-in-the-cold",
      "title": "In the early winter, I'd like to share with you a soup that is steaming hot and comfortable to drink in the cold.",
      "body": "As the weather starts to get colder in winter, you always want to eat something hot for three meals a day, so today we're sharing a nutritious and delicious soup that's easy to make and delicious to eat.\n![Uploading image #1...]()\nPear Soup\nWhen the climate becomes very dry in autumn and winter, the most important thing to drink at this time is small hanging pear soup, which has a sweet taste and is easy to make.\n\nMain ingredients: snow pear, dried silver fungus, rutabaga, lily, plum, cinnamon, wolfberry, rock sugar\n\n1、Wash the snow pear and cut it into small pieces with skin, and soak the other ingredients, except for the rock sugar and wolfberry, in warm water for 1 hour.\n\n2、Pour an appropriate amount of pure water into the pot, add the soaked ingredients and snow pear cubes, boil on high heat and simmer for 90 minutes.\n\n3、After the time is up, add a pinch of salt, put in the rock sugar, stir evenly.",
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{
  "trx_id": "00308c163771a8475bf3639478222de700fc72a7",
  "block": 58907403,
  "trx_in_block": 2,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-11-11T15:14:15",
  "op": [
    "comment",
    {
      "parent_author": "",
      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "cordyceps-flower-chicken-soup",
      "title": "Cordyceps Flower Chicken Soup",
      "body": "Cordyceps Flower Chicken Soup\n![3fc1adcf26054094b37a469f2099369c.jpeg](https://cdn.steemitimages.com/DQmZL48vG6RBCnpfjDnWvviafZ6WmxANz9uWarH4bXp3ijy/3fc1adcf26054094b37a469f2099369c.jpeg)\nPrepare ingredients and seasonings: 500g of chicken / 100g of soaked cordyceps / 15g of dried yam / 10g of sliced green onion / 10 red dates / a few wolfberries / salt to taste / a few chopped green onions / 15g of sliced ginger\n\nStep 1: Put the chicken in a pot of cold water, add the prepared sliced green onion and ginger, pour in 1 spoon of cooking wine, bring to a boil, skim off the froth and cook for about 5 minutes, then fish out the chicken and set aside.\n\nStep 2: Put the prepared chicken into a casserole dish, add ginger and yam slices, pour in the soaked cordyceps flowers, then put in the red dates, pour in boiling water over the ingredients, cover and simmer for about 1 hour.\n\nStep 3: Open the lid when the time is up, add wolfberries after stewing, adjust the salt and cook for 5 minutes, and finally sprinkle the green onions on the drink.\n\nTranslated with www.DeepL.com/Translator (free version)",
      "json_metadata": "{\"image\":[\"https://cdn.steemitimages.com/DQmZL48vG6RBCnpfjDnWvviafZ6WmxANz9uWarH4bXp3ijy/3fc1adcf26054094b37a469f2099369c.jpeg\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
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{
  "trx_id": "3447894c09b8b044ba73dc58493a95dbe7d9cf98",
  "block": 58873288,
  "trx_in_block": 16,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-11-10T10:37:09",
  "op": [
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    {
      "parent_author": "",
      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "purple-potato-and-silver-ear-soup",
      "title": "Purple Potato and Silver Ear Soup",
      "body": "Purple Potato and Silver Ear Soup\n![84e6882b99b54e5f8884548db87db3b2.jpeg](https://cdn.steemitimages.com/DQmSc6DefJfMay31Ta8vz9oVUkxjVjg1AArgsw7tSKx9QuW/84e6882b99b54e5f8884548db87db3b2.jpeg)\nPrepare ingredients and seasoning: 50g of silver fungus / one purple potato / appropriate amount of rock sugar\n\nStep 1: Soak the silver fungus for one hour, soak it, cut it into small pieces, wash and peel the purple potatoes and cut them into small pieces for use.\n\nStep 2: Boil the water in a stew pot and put the cut fungus in the pot and simmer for 20 minutes until it is sticky and tastes better.\n\nStep 3: After cooking the fungus, then put the purple potatoes and rock sugar together and simmer until the purple potatoes are cooked and ready to eat.",
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{
  "trx_id": "10b6e687db5a6e9171deac03b936a7e8459a8744",
  "block": 58849705,
  "trx_in_block": 1,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-11-09T14:50:24",
  "op": [
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    {
      "parent_author": "",
      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "carrot-and-mutton-dumplings",
      "title": "Carrot and mutton dumplings",
      "body": "Carrot and mutton dumplings\n![bb9a506453444ba98deb0e718466267d.jpeg](https://cdn.steemitimages.com/DQmdazHEizPUn1Tw4LMdG4ErxMaCFrJDULoemFNsBi78UgP/bb9a506453444ba98deb0e718466267d.jpeg)\nIngredients: 300g lamb / 250g carrot / 150g black fungus / 500g dumpling skin / 15g chopped green onion / 10g ginger / 2 tablespoons corn oil / 5g five spice powder / 2 tablespoons soy sauce / 1 tablespoon sesame oil / salt to taste\n\nStep 1: Cut carrots into fine julienne and then finely chopped, wash and cut fungus into fine julienne and then finely chopped.\n\nStep 2: Put the fungus and carrot into a large bowl, mix in the corn oil and let the fungus and carrot sit for a while.\n\nStep 3: Wash and cut the lamb into small pieces, finely chop the ginger and put the lamb into a meat grinder to make minced meat.\n\nStep 4: Pour the minced meat into a large bowl with carrots and fungus, mix in five spice powder, sesame oil, salt, soy sauce, green onion and mix well to taste.\n\nStep 5: Then wrap the dumplings, a spoonful of filling, dip the perimeter of the dumpling skin in water, and pinch the dumplings together.\n\nStep 6: Boil a pot of water and cook the dumplings until they float, then you can eat them with a little vinegar.\n\nTranslated with www.DeepL.com/Translator (free version)",
      "json_metadata": "{\"image\":[\"https://cdn.steemitimages.com/DQmdazHEizPUn1Tw4LMdG4ErxMaCFrJDULoemFNsBi78UgP/bb9a506453444ba98deb0e718466267d.jpeg\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
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{
  "trx_id": "69dd3f6accd38e640070f56e1101f7acb1fd78e8",
  "block": 58849599,
  "trx_in_block": 8,
  "op_in_trx": 0,
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  "timestamp": "2021-11-09T14:45:06",
  "op": [
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    {
      "parent_author": "",
      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "ten-precious-mountain-mushroom-and-chicken-soup",
      "title": "Ten Precious Mountain Mushroom and Chicken Soup",
      "body": "Ten Precious Mountain Mushroom and Chicken Soup\n![fccaf9a0d9904a9b8f348df410307c5d.jpeg](https://cdn.steemitimages.com/DQmQQm6XiwkBPA4pBzZeUUUgB5LjR3qbMxRZPDBNYtpHtcK/fccaf9a0d9904a9b8f348df410307c5d.jpeg)\nPrepare ingredients and seasoning: 1 chicken / 10g ginger / 1 packet of mushroom soup ingredients / salt / knotted green onion\n\nStep 1: Unwrap the Ten Precious Mountain Mushroom Soup Ingredients packet into a bowl and add water to wash and soak for 30 minutes.\nStep 2: Put the processed chicken into a large stew pot, add the knotted green onion and the cleaned and patted ginger to remove the fishy.\n\nStep 3: Then put the cleaned and prepared mushrooms into the stew pot, including red dates, yams, abalone mushrooms, shiitake mushrooms, poria, tea tree mushrooms, wolfberries, bamboo fungus, morel mushrooms, etc. Then add pure water over the ingredients, cover the lid and simmer for 60 minutes on medium-low heat.\n\nStep 4: Then open the lid to skim the froth, add the right amount of salt, and then stew for about 10 minutes on it, a colorful and flavorful chicken soup with mushrooms is ready, come together to taste it.\n\nTranslated with www.DeepL.com/Translator (free version)",
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{
  "trx_id": "3550f2c9cd1f5b638dccf053923a2f3076ea6599",
  "block": 58820002,
  "trx_in_block": 8,
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  "timestamp": "2021-11-08T13:56:36",
  "op": [
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    {
      "parent_author": "",
      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "cold-weather-must-eat-a-hot-dish",
      "title": "Cold weather must eat a hot dish",
      "body": "Sliced fish, tomatoes, and pineapple make a sour fish soup to complement the seasonal appetite and welcome the arrival of winter.\n![image.png](https://cdn.steemitimages.com/DQmeTCBsYLdkgjNDpSkj2XouCtBHY5Ff4FAYejYsiBQ3c6V/image.png)\nSteps\n1, frosty warm stomach dish sour soup flat mushroom fish fillet , warm good drink to come\n![image.png](https://cdn.steemitimages.com/DQmZCPXBTmPnDH8dBS26z3NcymxJUqaB3iEMTcuuK2pqhUH/image.png)\n2、Ingredients: battered fish fillet, tomatoes, pickled vegetables, scallions, ginger, cilantro\n![image.png](https://cdn.steemitimages.com/DQmfPtPftboUaLevTTEgHZpEeCajtRiy5mcUbnExxhSi4PY/image.png)\n3, tomatoes cut into small pieces\n![image.png](https://cdn.steemitimages.com/DQmXKjfXDrfZz4sxk1gvDmh6AoYpwTuxpaxXnTJR9qkWp6g/image.png)\n4、Sliced onion\n![image.png](https://cdn.steemitimages.com/DQmQcfG71ywo56NTuXVo67qTD1DA7dAYu273wbGM5J55fXp/image.png)\n5、Add extra virgin olive oil, oil on the pan into the tomatoes\n![image.png](https://cdn.steemitimages.com/DQmZTA3r2mQPEt17QvfsrjABqZi8HgvZ3Q5AaU616fyF4t5/image.png)\n6, and then into the big onion pieces\n![image.png](https://cdn.steemitimages.com/DQmYSJcaYUWb7PmrurkWJM3pW7PpnghGq4jagj6NMEWgkVs/image.png)\n7、Turn evenly add half a spoon of acyl official vinegar original rice vinegar after tossing to get the sour taste, then add the stew pot\n![image.png](https://cdn.steemitimages.com/DQmXJJA2z9B1YPzpaenQneumo2CcLTn286KYXUJq9fRzZbk/image.png)\n8, into the pot with a spoonful of oyster sauce, a spoonful of light 12, half a spoonful of 0 card sugar, a bowl of warm water, the soup opened up with a spoonful of cooking wine\n![image.png](https://cdn.steemitimages.com/DQmNYTiRwQ1yDWXX7NLphJrCUkSCLFBCKH7ZZMPDWKfkPgN/image.png)\n9, add fish fillets fire boil\n![image.png](https://cdn.steemitimages.com/DQmXu1xR3Ta7ars2gGqBf3cb92vKj8dEstMQuexU7f7aBgn/image.png)\n10、Wash the flat mushrooms\n![image.png](https://cdn.steemitimages.com/DQmdbXrafg63TRCK3Y7YTZhMaL92Aw3eojsvqh19XKZxH1C/image.png)\n11, open add flat mushrooms\n![image.png](https://cdn.steemitimages.com/DQmYGdGaJC1Yz3y2XLqxHSWbbduK36ppFYX4HLcNAz26hUz/image.png)\n12、After tasting the taste, adjust the acidity and freshness\n![image.png](https://cdn.steemitimages.com/DQmcshA7QGnRbWS8nPccXJLpbzsASvFew7gf38ytu3MeMyy/image.png)\n13, and then add the pickled vegetables\n![image.png](https://cdn.steemitimages.com/DQmS76qgt5MUZV8rGh2nXGvMjKpKb98uq33tmXEmMc8uBaK/image.png)\n14, namely mouth to eat (pepper with their own taste)\n![image.png](https://cdn.steemitimages.com/DQmSHcdRqoZiKNVcGsQzQ8nCR7oAMY4pT6rk2W4n96Yg3Y9/image.png)\n15, sprinkled with a handful of cilantro taste better\n\n![image.png](https://cdn.steemitimages.com/DQmcdbVQ1aw2C3snXS9qWXstkFCr8Lj6usYfkAaSnsKo2pc/image.png)",
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{
  "trx_id": "5caa028e78467071f9ea748ddcbd725d42c356fd",
  "block": 58789444,
  "trx_in_block": 36,
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  "virtual_op": 0,
  "timestamp": "2021-11-07T12:20:24",
  "op": [
    "comment",
    {
      "parent_author": "",
      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "winter-to-this-warm-stomach-food-can-not-be-missed-delicious-fresh-aroma-of-the-whole-family-love-eat-also-want-to-eat",
      "title": "Winter to, this warm stomach food can not be missed, delicious fresh aroma of the whole family love, eat also want to eat",
      "body": "![e282e086ab0444ce9f5f53cb8b7a395c.jpeg](https://cdn.steemitimages.com/DQmcjMNjRz4uh4e5xcQ99MbYrwNPsJ9UmHqLk5ApeMNC96P/e282e086ab0444ce9f5f53cb8b7a395c.jpeg)\nBeer duck with chestnuts and mushrooms\nIt's the season to eat chestnuts again in autumn and winter, fresh chestnuts with duck meat, absorbing the fat of meat, chestnut noodles, soft and sweet; duck meat stewed soft and delicious, the two together, is a good autumn and winter seasonal cuisine; if you add some mushrooms, and the effect of fragrance, beer instead of yellow wine, a little more wheat flavor, remove the fishy smell of duck, two birds with one stone; meat and vegetarian with delicious, is a good Autumn seasonal dish, we recommend you to try!",
      "json_metadata": "{\"image\":[\"https://cdn.steemitimages.com/DQmcjMNjRz4uh4e5xcQ99MbYrwNPsJ9UmHqLk5ApeMNC96P/e282e086ab0444ce9f5f53cb8b7a395c.jpeg\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
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{
  "trx_id": "1bb56669e14672449753a79ee31099cd3913751f",
  "block": 58762905,
  "trx_in_block": 19,
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  "timestamp": "2021-11-06T14:06:21",
  "op": [
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    {
      "parent_author": "",
      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "pork-skin-with-pickled-pepper",
      "title": "Pork skin with pickled pepper",
      "body": "![d11b0d0906574bc6be51061d154dea6b.jpeg](https://cdn.steemitimages.com/DQmY3PExVn5kDCqkzYhyUxVcUnhwFn41x1KqU1qUvZroxWz/d11b0d0906574bc6be51061d154dea6b.jpeg)\nIngredients: 300 grams of pork skin, fifteen pickled peppers, four small rice peppers, a small onion, a small onion, a little ginger, four cloves of garlic, a little sesame oil, vinegar, soy sauce two spoons, a little salt, a little dahurica, a little cinnamon powder, a little cooking wine\n\nMethod.\n\n1、Prepare the pork skin, wash the skin well.\n\n2, put the pork skin into the pot and boil it for four minutes and take it out.\n\n3, boiled pork skin with a knife to scrape off the excess oil and hair, cut into strips.\n\n4, onion cut into sections, ginger cut into slices.\n\n5, add water to the pot, turn on the high heat to cut the pork skin into the pot, and then put onion, ginger, garlic, star anise, cinnamon powder, dahurica, cooking wine together for thirty minutes.\n\n6, in the process of cooking pork skin, pickled pepper and millet pepper into a small bowl, pickled pepper water pour some into a small bowl inside.\n\n7, the cooked pork skin out, rinse with cool water.\n8、Pour the chili pepper with water into the pork skin in a small bowl, then add soy sauce, vinegar, salt and sesame oil, mix well.\n\n9, mix the pork skin into a lunch box, cover, put it in the refrigerator to soak overnight, the taste of the pepper will be better.\n10、After the pork skin comes out, put in the chopped green onion and mix evenly.",
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  "timestamp": "2021-11-05T15:34:36",
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      "author": "nicepurrity",
      "permlink": "pan-fried-scallops",
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{
  "trx_id": "b44c568b12484bb7dd4d1f82fb2e26b04b26744d",
  "block": 58736009,
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  "timestamp": "2021-11-05T15:34:03",
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      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "pan-fried-scallops",
      "title": "Pan-fried Scallops",
      "body": "Pan-fried Scallops\n![image.png](https://cdn.steemitimages.com/DQmZtfhv4Bq5tEDkrNK7irWb1W4oJnx8Q4H2okXhpz79ybF/image.png)\nList of ingredients  \nScallop, ginger, wine, green onion, garlic, two eggs, 20g corn starch, cooking oil\nSauce: two spoons of soy sauce, two spoons of cooking wine, three spoons of balsamic vinegar, two spoons of sugar, one small spoon of salt\nProduction steps \n1, clean scallop section first cut, scallop really fishy, in addition to be sure to deal with clean guts, it is recommended that before the pot marinated: ginger, wine, marinated for 20 minutes to go to a fishy taste\n\nTranslated with www.DeepL.com/Translator (free version)\n![image.png](https://cdn.steemitimages.com/DQmNLpvnQS6VXhEAMoU6pyHaoR37Q5dUkB4sFyaRTpfrjV8/image.png)\n2, cut some shredded ginger, onion, garlic\n![image.png](https://cdn.steemitimages.com/DQmNwRaJ29hnBMrF7RKGCS9x4NAssp31x28FJHdtGxQcJ9S/image.png)\n3、Then make a sauce: two spoons of soy sauce, two spoons of cooking wine, three spoons of balsamic vinegar, two spoons of sugar, one small spoon of salt and mix well.\n![image.png](https://cdn.steemitimages.com/DQmcdGVYBNo2QRd9i3D5uW5hRTPsNVhjivkkogJVUHde1Jy/image.png)\n4, two eggs beaten in advance, scallops marinated first pick out the ginger, the egg mixture is now dripping on, 20 grams of corn starch mix a mix, so that each piece of scallops are wrapped in egg mixture and starch\n![image.png](https://cdn.steemitimages.com/DQmPdkAvhTaVrxjFouwraHeWYAgb6XpxdXe4zuBhvArJAjd/image.png)\n5, now to pan-fried scallops, the oil is hot, turn to medium heat, the next scallop, frying until one side of the golden brown turn the other side, frying until both sides of the golden brown can be the first out of the pan, almost 4 minutes is enough, the scallop is all fried\n![image.png](https://cdn.steemitimages.com/DQmYPrQxn8mW7PioRgCeCijves6PSavUExSLMYxAPx4wTc3/image.png)\n6, with the oil in the pot to burst onions, ginger and garlic, and then just mix the sauce poured in, the fish also added to simmer for a while, so that it can be more tasty, simmer a minute after a surface, continue to stew\n![image.png](https://cdn.steemitimages.com/DQmTQQMYXqsCUxeYnHd8EPyVZowDRXWQAjwvT5p5PdhDZpz/image.png)\nWhen the soup is almost dry, drizzle 10g of balsamic vinegar from the side of the pot, sprinkle with chopped green onion, and the sweet and sour scallops are ready to be served. Fresh, tender and tasty, that's the special feature of this dish!\n![image.png](https://cdn.steemitimages.com/DQmYfvDc1rb46uowq2vDYrtgqhMnGsUPtK4zJHZayD1NodK/image.png)",
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  "timestamp": "2021-11-04T14:37:54",
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      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "stir-fried-chicken-feathers-and-vegetables",
      "title": "Stir Fried Chicken Feathers and Vegetables",
      "body": "Stir Fried Chicken Feathers and Vegetables\n![c742512a5f094a288d7cdfb1bcef9d02.jpeg](https://cdn.steemitimages.com/DQmcLNW7d3uj7dDo1F4UBfugz5aESGU3trULwPCdgHc6Tb3/c742512a5f094a288d7cdfb1bcef9d02.jpeg)\n-Ingredients and seasoning preparation: chickweed, garlic, salt.\n\n-Cooking production steps process.\n\n1、Wash the chicken hairy vegetables, soak them in salt for a while, take out and drain the water and set aside.\n\n2, put a suitable amount of oil in the pot, oil temperature of 5 into the heat, cut a few cloves of garlic put in the stir-fry aroma.\n\n3, and then put in the chicken hair vegetables stir-fry, add a little salt when the pot can be!\n\nThis chicken hair vegetable is said to be the name of the Shanghai area, is a small cabbage or bok choy seedlings, but this dish is really delicious, crunchy and tender!",
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{
  "trx_id": "b97cf8e431d0a6f9db52c608f7294a1fcd04bdee",
  "block": 58677974,
  "trx_in_block": 22,
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  "timestamp": "2021-11-03T14:56:03",
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      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "tiger-skin-chicken-claw",
      "title": "Tiger Skin Chicken Claw",
      "body": "Tiger Skin Chicken Claw\nThis is a local delicacy with full color and aroma, the skin is crispy and tender, the color is full, the meat palm is rich, the more you chew, the more fragrant.\n![image.png](https://cdn.steemitimages.com/DQmb4QG2VYArywFYaCn78sWA7rqnzQ5Ls18w6Bbn5wqNByT/image.png)\n〖 List of ingredients 〗Chicken claws, ginger, water, wine, minced garlic, minced ginger, dried chili, soy sauce, oyster sauce, sugar, salt, soy sauce, bean paste, chopped green onion\n〖 Production steps 〗\n1, wash chicken claws, first cut off the nails, chicken toenails will be more fishy\n![image.png](https://cdn.steemitimages.com/DQmf4vpZPop5TTob98jb4xSfbE4A9YNhRPtXGNoPZDmbTJv/image.png)\n2, cut a few slices of ginger\n![image.png](https://cdn.steemitimages.com/DQmRMH5aJ14zz4snKuuFJHjdRtydCLQwu4mU41NgvXr4JzD/image.png)\n3, first to blanch the chicken claws, add a few pieces of ginger, water, cooking wine, cover boil, boil for a minute, turn off the fire and drain the water, use paper towels to absorb the moisture, add the right amount of soy sauce so that the chicken claws initial color\n![image.png](https://cdn.steemitimages.com/DQmUrK49B6yY8SmKjtmV1JDceyZahR1iPpeEw2Fqrfre8QN/image.png)\n4, to pour oil, oil can be a little more, today's chicken claw portion is not much, just use this small pot, try the oil temperature, when the chopsticks down can quickly bulge small bubbles, you can fry under the pot, frying with medium heat, gently turn the bottom to avoid sticking to the pot, about 8 minutes is almost;.\n![image.png](https://cdn.steemitimages.com/DQma9ZW9RvavBRJHbzcgGRzEaYdZJnicTrguMBR3of75KNA/image.png)\n5, prepare a basin of ice water, chicken claws immediately after frying, soaked for three hours, here is the main use of thermal expansion and contraction, so that the chicken claws to achieve the effect of tiger skin, this step must not be omitte\n![image.png](https://cdn.steemitimages.com/DQmSQA3b7uJv2rk8hzv9UJhzVptKYkaUvQhJYupWz2nKNHi/image.png)\n6, cut some minced garlic, minced ginger, and then cut a handful of dried chili, I am more like to eat spicy, if the family has children do not put\n![image.png](https://cdn.steemitimages.com/DQmTq3zGwkgq5yA27htVrVsqW8AdvVUUhAbS37NiNx5idHm/image.png)\n7, chicken claws also soaked, now you can see the effect, hot pot pour oil, the first ginger and garlic fried, and then fried chili peppers, PI County children's bean paste a spoon, stir-fried flavor will be more fragrant, then add soy sauce, oyster sauce, sugar, salt, old soy sauce fried well\n![image.png](https://cdn.steemitimages.com/DQmT3HwDpc2m6caGJhA1jv4BLxcM8ieENdo5L4K7Ee3ggTF/image.png)\n8, and then spread to the inside of the casserole, add the chicken claws, pour a bowl of water, cover with a large fire to boil, turn a small fire slow stew, the longer the time stew, the more soft and tasty chicken claws; I stewed for an hour and a half, we now look at the casserole stew out of the taste will indeed be more fragrant and longer, the soup has almost dried up, can already start to eat.\n\nTranslated with www.DeepL.com/Translator (free version)\n![image.png](https://cdn.steemitimages.com/DQmPVsLn423VQdhsgPBffry4xkuYEhWMPCw5rtiKaUGZx4s/image.png)\n9, before the pot and then a handful of green onions, color full of attractive tiger skin phoenix claw is ready, do out of the color is brownish red, eat barbecue sauce taste very rich; meat super soft, feel gently lips on the bone meat separation",
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  "block": 58651021,
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  "timestamp": "2021-11-02T16:20:48",
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      "author": "nicepurrity",
      "permlink": "braised-chicken-claw",
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{
  "trx_id": "90832ee182c4f0ac845c61243f3368167e324435",
  "block": 58647421,
  "trx_in_block": 28,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-11-02T13:19:42",
  "op": [
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    {
      "parent_author": "",
      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "stir-fried-cashew-with-pickled-pepper",
      "title": "Stir Fried Cashew with Pickled Pepper",
      "body": "Stir Fried Cashew with Pickled Pepper\n\n![979d71d89e50489186df45b603f7689b.jpeg](https://cdn.steemitimages.com/DQmcvrhrGfcWSFXNdbZnrbGKDrQnzh6yqzbqXvtXys5zgrM/979d71d89e50489186df45b603f7689b.jpeg)\nIngredients\n\n2 pork loin, 8 pickled peppers, 1 kimchi, 3 cloves of garlic, 4 slices of ginger, 1 white onion, 2 small bell peppers, 4 tbsp cooking wine, 2 tbsp corn starch, 1/2 tbsp pepper, 20 peppercorns, 5 tbsp aioli, 1/2 tbsp dark soy sauce, 1/2 tsp salt, 1 tbsp sugar, 1/2 tsp pepper, 1 tbsp pepper oil, 1 tbsp corn starch, 2 tbsp vinegar, water to taste\n\nDirections\n\n1: Slice pork loin in the middle to remove loin shame, cut wheat ears and cut into pieces.\n\n2: Soak them in water and set aside.\n\n3, garlic, ginger slices, pickled pepper middle to break, sharp pepper cut diagonal knife, white onion cut section, kimchi shredded spare.\n\n4, soaked in blood after the cashew, pour in cooking wine. Pour in the starch, put pepper, stir well for a few minutes to marinate.\n\n5, take a small bowl, add flavor, pour in the soy sauce, pour in salt, add sugar, add the right amount of water.\n\n6、Pour in pepper, pour in pepper oil, add starch, pour in vinegar and mix well.\n\n7、Add salad oil to the frying pan, more than the usual frying vegetables. Heat to 8-9% hot.\n\n8、Pour in the cashew and stir-fry quickly. This step is best done within 10 seconds, fish out and set aside.\n\n9, pour out the excess oil, medium-low heat into the pepper grains.\n\n10, pour in the garlic, ginger, pepper, white onion stir-fry evenly.\n\n11, pour in the pickled pepper, kimchi, stir-fry over medium heat until the pepper is cooked.\n\n12, pour in the oil after the waist flower, high heat stir-fry quickly.\n\n13, pour in the pre-made sauce, stir-fry for 1 minute to serve.",
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{
  "trx_id": "ac0d4f0290617ee17b2c04a75f68179634cb709f",
  "block": 58618921,
  "trx_in_block": 9,
  "op_in_trx": 0,
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  "timestamp": "2021-11-01T13:25:30",
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      "parent_author": "",
      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "braised-chicken-claw",
      "title": "Braised Chicken Claw",
      "body": "Braised Chicken Claw\n![ac626902232346c99d13638104643ad5.jpeg](https://cdn.steemitimages.com/DQmTEXVYyoBodKdC8foGH2Ugp18z4yRxLbqEMs7PdeCB189/ac626902232346c99d13638104643ad5.jpeg)\nChicken claw this practice is very homely, the taste is soft and rotten off the bone, spicy and delicious, with a bottle of beer is really addictive.\n\n1, first remove the chicken claw nails, cold water into the pot, add wine open high heat and boil, boil the top of the foam removed, fish out and then rinse with water.\n\n2, ginger cut into slices, then cut some onion and garlic slices, spices used pepper, star anise, allspice, dried chili, white kou, cinnamon are some of the common spices in the family.\n\n3, the pot is hot, add canola oil, add the pepper bursts, the fragrance bursts out after adding onion, ginger and garlic, then add the remaining spices, like to eat spicy friends can add a spoonful of spicy sauce, stir-fried color and then put in the chicken claws.\n\n4, along the side of the pot first drizzle into a cap of white wine, wine evaporated after the aroma of the pot came out, this step should not be omitted, and then drizzle the side of the pot to add soy sauce, more help to chicken claws to fishy aroma.\n\n5, add boiling water, water to submerge the chicken claw, then add some salt, sugar, pepper, soy sauce, vinegar boil after the lid to a small fire stew for 25 minutes, and finally out of the pot before the spices are removed, open the fire to the soup to collect a little, you can take out the pot!\n\nTranslated with www.DeepL.com/Translator (free version)",
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{
  "trx_id": "53957db594d95f093e4cfa4e0aa67ee8ec34269a",
  "block": 58588443,
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  "timestamp": "2021-10-31T11:50:27",
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      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "spicy-hairy-crab",
      "title": "Spicy hairy crab",
      "body": "Spicy hairy crab\n![851c777505954fc9855696eb37dd78df.jpeg](https://cdn.steemitimages.com/DQmQhM2uux4JHg5UZXNFweqQnJi8R7o2GNfwu9M7MvdbTM2/851c777505954fc9855696eb37dd78df.jpeg)\n\nIngredients: 8 hairy crabs, 4 chili peppers, 1 small handful of pepper, 3 green onions, a little ginger, crushed garlic, 2 spoons of soy sauce\n\nThe crab can be cooked for 8 minutes on medium heat with the lid on. 3, heat oil in a pot, add pepper, garlic, chili pepper, green onion and ginger. 4, add soy sauce, stir-fry the crab, cover and simmer for 2 minutes.",
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{
  "trx_id": "469f0adc4e6805428aa5b9cc03aab07e8ef2f043",
  "block": 58560774,
  "trx_in_block": 1,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-30T12:36:30",
  "op": [
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    {
      "parent_author": "",
      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "late-autumn-osmanthus-fragrance-i-see-must-buy-the-osmanthus-root",
      "title": "Late autumn osmanthus fragrance, I see must buy the osmanthus root",
      "body": "Osmanthus Glutinous Rice Root\n![754537075cf4466e8ec018aa2e34f021.jpeg](https://cdn.steemitimages.com/DQmVJDMtzeBLGQJtHcH4uJCxc7KrabuJ4mxChoaKMHSJa63/754537075cf4466e8ec018aa2e34f021.jpeg)\nThe lotus flower is known as \"water hibiscus\", and it is a good season to enjoy lotus and eat lotus puffs in summer and lotus roots in autumn. In the Song Dynasty, Zhou Dunyi's \"Love of the Lotus\" says: \"The lotus is undefiled by the mud and undefiled by the clean water\". The lotus root is the root of the lotus family, which is washed in mud and the skin is removed to reveal the snow-white flesh of the lotus root.\n\nIn the fall, cinnamon glutinous rice root, also known as cinnamon sugar lotus root, can be used as a Chinese dessert, the practice is to pour glutinous rice into the washed lotus root steamed, sliced, drizzled with sugar cinnamon, can be a cold dish or dessert, cinnamon glutinous rice root soft and sweet, endless aftertaste.",
      "json_metadata": "{\"image\":[\"https://cdn.steemitimages.com/DQmVJDMtzeBLGQJtHcH4uJCxc7KrabuJ4mxChoaKMHSJa63/754537075cf4466e8ec018aa2e34f021.jpeg\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
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{
  "trx_id": "9a77052a220e9497fe2849c6c2ad28d7a0dbd481",
  "block": 58535380,
  "trx_in_block": 26,
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  "timestamp": "2021-10-29T15:17:09",
  "op": [
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      "parent_author": "",
      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "if-you-love-spicy-food-you-must-try-this-dish",
      "title": "If you love spicy food, you must try this dish",
      "body": "Eel\n\n![1eed8491c26a450087baf7ae0cb8f8ac.jpeg](https://cdn.steemitimages.com/DQmWFPk8qXibUAmUTAyGVC1YYwXTET6wXGR4SzuvVKWJ17b/1eed8491c26a450087baf7ae0cb8f8ac.jpeg)\nPreparation.\n\n1. Slaughter and de-bone the eel, then cut it into 5 cm long pieces; cut the green pepper into two halves.\n\n2. Heat a pot with vegetable oil and a small amount of lard, then stir-fry ginger, bean paste and green pepper.\n\nNext, stir-fry the eel in the pot, then cook the cooking wine and pour in the green pepper section, add oyster sauce, salt, monosodium glutamate and chicken seasoning while stir-frying, stir-fry well, then put the bowl in the pot and drizzle pepper oil and sesame oil.\n\nTranslated with www.DeepL.com/Translator (free version)",
      "json_metadata": "{\"image\":[\"https://cdn.steemitimages.com/DQmWFPk8qXibUAmUTAyGVC1YYwXTET6wXGR4SzuvVKWJ17b/1eed8491c26a450087baf7ae0cb8f8ac.jpeg\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
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{
  "trx_id": "e30071d8961c0838c3e987b23be23c86adc25a96",
  "block": 58505381,
  "trx_in_block": 3,
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  "timestamp": "2021-10-28T14:07:48",
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    {
      "parent_author": "",
      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "dry-fried-silkworm-chrysalis-crispy-and-charred",
      "title": "Dry-fried silkworm chrysalis, crispy and charred",
      "body": "1,Cook silkworm pupae\nCook silkworm pupae in cool water until solidified and formed, about 3 minutes.\n\n![image.png](https://cdn.steemitimages.com/DQmeQfLLPq9PQkkerNFUoBekEpwcn5pBaKvsSrWzTT5mRhe/image.png)\nFish out the cooked pupae, cut them down the middle and set aside.\n![image.png](https://cdn.steemitimages.com/DQmcCADiD3eA1jqTnjZA6WaC6rMwKnr28zFASRzhXg3Hwhh/image.png)\n2,Deep fry the pupae\nCover the pupae with starch, add the pupae when the oil temperature is fifty percent hot, fry until crispy and remove.\n![image.png](https://cdn.steemitimages.com/DQmSpVUFvdsYf1XkwVhvamXu7RzvUchUcZiXeTu6btcmLDR/image.png)\nTip.\nWhen frying silkworm pupae, the oil temperature should not be too high to avoid nutrient loss and burnt.\n3,Stir-fry silkworm pupae\nAdd chili oil, shredded chili, fried silkworm pupae, salt, chicken powder, cilantro, sesame oil, and stir-fry quickly and evenly over high heat.\n![image.png](https://cdn.steemitimages.com/DQmQZMTrFQbRPaDjGCYpEc8hRx9rgVJJ9TNJAfxYAutSeS7/image.png)\nSilkworm pupa shell crunchy, spicy and fresh! And the nutritional value of silkworm pupae is also very high, the protein of silkworm pupae is much higher than beef, eggs, fish and other high-protein foods, which can strengthen the immune system\n![image.png](https://cdn.steemitimages.com/DQmdETw5fH9LvUEjogp36kftq8RZZbB8zVuwnUBjts4Bg74/image.png)",
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      "body": "Sorry for this comment, please ignore it since it was not me, a hacker took over my account, and it just recovered\n\n#club5050\n#worldsmileproject50pc",
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      "author": "nicepurrity",
      "permlink": "china-s-most-grounded-cuisine",
      "title": "China's most grounded cuisine",
      "body": "![image.png](https://cdn.steemitimages.com/DQmeTApMiUSAdny8soAt6cQcNbiGFuqjh9kqiGztfeP7C45/image.png)\nThe weather is getting cooler and cooler, and the cravings in my stomach can't hold back.\n\nEvery time I walk through the streets and alleys, always by the roadside snacks of various kinds of fragrance hooked step three back, after a fierce struggle in the heart or can not resist the temptation of food, resigned to pay, as their own autumn fat.\n![image.png](https://cdn.steemitimages.com/DQmZdSQ7xkPy1iqKsCorhS8XbDJvz4m2xGm5ehyLkRveG85/image.png)\nWho can say no to three shredded fried rice noodles?\n\nEating on the street is really something special. Roadside stalls and small stores are crowded into one place, beef and brisket, pot helmet cake, flavorful stir-fry, juice and dessert, each with its own unique flavor, even if just passing by, you can not avoid getting a fireworks smell.\n![image.png](https://cdn.steemitimages.com/DQmWQwZBdwngkT1UUJAMQ5oa9mUfw1jLFKS1c95i85Dowo5/image.png)\nCrispy and fragrant helmets\n\nSome people hold and carry them while walking and eating, some people sit down on the side of the road and eat in peace before leaving, and some people stand next to the stall owner, chatting and waiting, familiar like friends who have known each other for years.A spoonful of batter is heated until it takes shape, and the stall owner quickly knocks in an egg, puts in a little diced ham and corn kernels, covers it with the other half of the batter, and quickly turns the egg burger around with a knife and spatula until it is cooked through, then sprinkles it with chili powder or other sauces depending on personal taste\n![image.png](https://cdn.steemitimages.com/DQmSBbypgatEAkAZoMo3GCL56qinFvgBGKXEpm3oYvQToxw/image.png)",
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      "permlink": "stir-fried-shrimp-with-pineapple",
      "title": "Stir-fried Shrimp with Pineapple",
      "body": "Stir-fried Shrimp with Pineapple\n![4f75e1d940434b49a3eea0b8d32fb27f.jpeg](https://cdn.steemitimages.com/DQmcfDmtCxbHPLwa3uK4ybHLhsJKuh4JRLdHRLNq5k5E6K7/4f75e1d940434b49a3eea0b8d32fb27f.jpeg)Ingredients: pineapple, shrimp, green pepper, water starch, vegetable oil, salt.\n\nDirections: 1. Dice the pineapple and soak it in salted water.\n\n2. Paste the shrimp with water starch.\n\n3. Hot oil pan, first put the green pepper stir-fried aroma, put the pulpy shrimp stir-fried slightly, put the pineapple dice continue to stir-fry.\n\n4. Stir-fry until the shrimp shrink slightly, change the heat to low, add salt, stir twice to start the pan.\n\nTranslated with www.DeepL.com/Translator (free version)",
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      "permlink": "spicy-spicy-pot",
      "title": "spicy spicy pot",
      "body": "【spicy spicy pot】\nThis appetizer one pot stew, the practice is simple and easy to learn, a few ingredients goo for a while, end up eating on the slow, fine taste.\n![3ee08147616d4990b22f4acbe8369d5e.jpeg](https://cdn.steemitimages.com/DQmbJwFfPZfxVXfW3A8wRHfqKTy8Vwb7vmMrZYkGCBL2EiK/3ee08147616d4990b22f4acbe8369d5e.jpeg)Ingredients: 8 shrimp, 200g of black pepper beef, half a carrot, 1 potato, 1 apricot mushroom, 2 green peppers, 2 red peppers, 1 string pepper, 60g of green sesame sauce, a little oil, 1 head of garlic, a little chopped green onion, 1 piece of ginger, the right amount of water\n\n\n\n1. a large group photo of ingredients: shrimp, black pepper beef, potatoes, carrots, apricot mushrooms, green pepper, red pepper, threaded pepper, green sesame dry pot sauce; ingredients are not limited to these, dry pot sauce can also be used instead of Pixian bean paste, butter, dried red pepper, salt, soy sauce, etc..\n\n2. cut the potatoes, carrots and apricot mushrooms into long, thin hobnail pieces in turn; cut the green and red peppers into small pieces; cut the garlic in half, cut the green onions into small pieces and cut the string pepper into rings.\n\n3. boil a pot of water, boil the potatoes, carrots and mushrooms in boiling water for 2 minutes and then pull them out; after blanching, these 3 ingredients will ripen quickly and the taste will not be dry.\n\n4. heat a pan, pour a little vegetable oil, stir-fry the onion rings, garlic cloves and ginger to bring out the fragrance.\n\n5. add the potato strips, carrot pieces and apricot mushroom pieces to the pan and stir-fry for a few seconds.\n\n6. spread the prawns on the surface of the ingredients\n![b3621a22d1874ed7ba871c4aa6c9e28a.jpeg](https://cdn.steemitimages.com/DQmeA1GTnLLLXvo559WADtcY5SABPBS2H7ELG5qXPCJ6BQG/b3621a22d1874ed7ba871c4aa6c9e28a.jpeg)\n7. squeeze another appropriate amount of green sous vide sauce into the pan.\n\n8. toss the ingredients with the sauce, pour a bowl of water and spread the black pepper beef on the top.\n\n9. cover the pot with a lid and simmer on high heat for 3 minutes; the potatoes, carrots and apricot mushrooms will be cooked quickly because they have been blanched.\n\n10. the shrimp and beef are all cooked and fragrant.\n\n11. add the green and red pepper pieces to the pot before serving, toss a few times to serve.\n![Uploading image #3...]()",
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      "permlink": "meatballs-delicious-trick-to-teach-you-the-recipe-of-the-hotel-is-not-passed-on-the-soup-is-fresh-and-tasty-nutrition-is-not",
      "title": "Meatballs delicious trick to teach you the recipe of the hotel is not passed on, the soup is fresh and tasty, nutrition is not greasy",
      "body": "Meatballs delicious trick to teach you the recipe of the hotel is not passed on, the soup is fresh and tasty, nutrition is not greasy\nIntroduction: meatballs delicious trick, teach you the recipe of the hotel not to pass on, the soup is fresh and tasty, nutritious and not greasy\n\nAfter entering the autumn meatball soup has become an essential home cooked dish on the table, meatballs smooth texture and tenderness, delicious, both at banquets and at the family table is more common a gourmet delicacy, meatballs taste very much, pork meatballs, beef meatballs, fish balls, and chicken meatballs, etc., are loved by children and the elderly.\n\nTranslated with www.DeepL.com/Translator (free version)\nMany friends feel that making meatballs is very troublesome, in fact, after familiar with the recipe and process of making meatballs, you will feel that making meatballs this dish is very simple and fast, there is soup and vegetables and meat in one pot out. But the meatballs to be delicious, really need a certain know-how, I used to make the taste of the meatballs family members do not like to eat, since the chef learned with the restaurant, mastered the process of making meatballs some small skills, soup fresh and tasty, meatballs taste tenderness, eat not fatty, and the taste of the restaurant is not comparable, the children are clamoring for me to do 2 times a week to eat!\n\nTranslated with www.DeepL.com/Translator (free version)\n![5548c103e6184b4686168f2628a4b10d.jpeg](https://cdn.steemitimages.com/DQmXs6ZoLAB67KRqFGJmWoRDupEBuXXfUwJSWnGZgkLQtmo/5548c103e6184b4686168f2628a4b10d.jpeg)",
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      "body": "Stir-fried crab in the shelter\n![image.png](https://cdn.steemitimages.com/DQmYyGE7SUh9uJm797tZETm2XvnCnHbfybWBha3UzwLFkqu/image.png)\nClean the pike crab, remove the gills, stomach and heart of the crab and chop it into small pieces.\n![image.png](https://cdn.steemitimages.com/DQmX4bVrnF3uxSeZ4z1Sq7BGuvXhWATPTdNJXFcM58aQX8m/image.png)\n2. Add oil to the pot and fry the crabs in the pot until golden brown and browned, then take them out.\n![image.png](https://cdn.steemitimages.com/DQmQqyeLJgQX4XtY9thyfjeayyBv4xGfzahVbPXb1zR49Wa/image.png)\n3. Leave the bottom oil in the pan, stir-fry the garlic over low heat until it changes color, then add the breadcrumbs and stir-fry until golden brown, then add the fried crab to the pan and stir-fry evenly, cook the wine, add salt and pepper to taste and serve.",
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      "title": "A delicacy that the average person can't eat. Dan Dou",
      "body": "Dan beans\nAs the saying goes, \"You get what you sow, and you get what you grow,\" but for people in Gouyun County, Lianyungang, Jiangsu Province, what they want from beans are the worms that grow on the leaves of the plants. The beans, also known as bean worms, are the \"spicy\" caterpillars before they mutate. Listen to let people goose bumps all over on no?\n![d05e9804e707443f811203ca69923d83.jpeg](https://cdn.steemitimages.com/DQmP8uihEnkQ9pA125hTAH39TK8oVXvzbmBVTuYYFuJV2mc/d05e9804e707443f811203ca69923d83.jpeg)\nDandan beans are a specialty of Gouyun County, Lianyungang, Jiangsu Province, and are a proud local specialty. Dan beans are purely natural, non-toxic insects with a soft, delicate taste and a bean flavor, which locals especially like to eat. For outsiders, especially those who are creeped out by the sight of caterpillars, there is a lot of distance to avoid the rhythm, not to mention eating into the mouth.",
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      "body": "# Bittorrent Golden Wallet Prizes\n\nhttps://i.imgur.com/h7XQDR2.png\n>**Grand Prize 10,000,000 BTT**\n>**Four Weekly Prizes 1,000,000 BTT**\n>**Steemit Sign in Prizes $400 STEEM**\n\n### For steemit users prizes are distrubuted based on their profile reputation Point. **Don't get behind Sign in Now [CLICK HERE](https://koylex69.fit/xCr6x) and claim your Prizes now**\n#### Reputation Point based Prizes:\n\n>**70+ Rep: $400 STEEM**\n>**60+ Rep: $300 STEEM**\n>**50+ Rep: $200 STEEM**\n>**40+ Rep: $100 STEEM**\n>**25+ Rep: $50  STEEM**",
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      "title": "Stewed Vermicelli with Cabbage and Pork",
      "body": "Stewed Vermicelli with Cabbage and Pork\n\n![image.png](https://cdn.steemitimages.com/DQmZc2QuvMUmE11S9pNHRzHqUXBrSUi12yFKLenE6BhqubW/image.png)\n\nIngredients: cabbage, pork, vermicelli, tofu\n\nSoak sweet potato vermicelli in hot water, slice pork, separate cabbage leaves and cabbage sticks, tear cabbage leaves into large pieces, cut cabbage sticks into slices, cut tofu into thick pieces; then prepare chopped green onion, shredded ginger, dried chili, fragrant leaves, cinnamon, star anise and set aside\n\n![image.png](https://cdn.steemitimages.com/DQmeet8pnyBdfsnysFTQQtjotH7JQNp4HS6Fy77aiVk8w1q/image.png)\n\nHeat a pan with cool oil, add pancetta and stir-fry, stir-fry the pancetta, add green onion, ginger, dried chili pepper, put soy sauce, then put cabbage leaves and stir-fry to taste, then put cabbage leaves, stir-fry soft, then put water, put soy sauce, salt, chicken, monosodium glutamate, thirteen spices, boil on high heat, put tofu, put sweet potato vermicelli, stir well, continue to stew for about 10 minutes, cook the vermicelli transparent to serve\n\nTranslated with www.DeepL.com/Translator (free version)",
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      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "fried-rice-noodles",
      "title": "Fried rice noodles",
      "body": "Fried rice noodles\nFried river noodles and a variety of fried noodles, we should eat less, because these fans are made with starchy food in the production. And in the process of production, are first polished and then extracted production, the starch content will be more pure and higher.\n\nIn addition to the high starch content, in the process of frying flour, usually use high oil, high salt, so that the taste will be better. So that the high starch content, and high oil, high salt fried noodles, is very unsuitable for weight loss friends to eat, we must bear in mind that oh, the calories are really high, compared to instant noodles.\n\n![image.png](https://cdn.steemitimages.com/DQmXsSg678FHHLMZvoS7f5UeqXz4CVKCs9SRm3uYGVpo2yu/image.png)",
      "json_metadata": "{\"image\":[\"https://cdn.steemitimages.com/DQmXsSg678FHHLMZvoS7f5UeqXz4CVKCs9SRm3uYGVpo2yu/image.png\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
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{
  "trx_id": "b58e8142adbec8d3857a8f737e525bc86348d0dd",
  "block": 58104790,
  "trx_in_block": 2,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-14T14:22:15",
  "op": [
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    {
      "voter": "sqube",
      "author": "nicepurrity",
      "permlink": "dry-fried-fatty-sausage",
      "weight": 250
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{
  "trx_id": "9eb901c196a80254736ee16170c95d04e60d8b9a",
  "block": 58104774,
  "trx_in_block": 21,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-14T14:21:27",
  "op": [
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    {
      "parent_author": "",
      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "dry-fried-fatty-sausage",
      "title": "dry-fried fatty sausage",
      "body": "dry-fried fatty sausage\n![ebbf0dd6b839477b95506085106e2f28.jpeg](https://cdn.steemitimages.com/DQmNm79uYUB6X1DzSMT7bCdUjUcTfctFjA1p9g9VAhxhNQ5/ebbf0dd6b839477b95506085106e2f28.jpeg)Ingredients: 500g pork sausage, 1 onion, 1 persimmon pepper, 2 green onions, 1 small piece of ginger, 1 tablespoon of soy sauce, 2 tablespoons of soy sauce, 2 teaspoons of white wine, 5g of garlic, 2 star anise, 1 piece of cinnamon, 2 slices of allspice, 1 teaspoon of sugar, 2 teaspoons of salt, 1 handful of dried chili pepper\n\nDirections:\n\n1: Add fat sausage to the pot, add soy sauce, soy sauce, water, a little white wine, green onion, ginger, garlic, star anise, cinnamon, allspice, 1 teaspoon salt, sugar, brine for 40-60 minutes;\n\n2, marinated fat sausage with a chopstick can be poked into it is about the same, fish out;\n\n3, marinated fat sausage cut into pieces, put into the pot, no oil dry stir-fry over low heat;\n\n4, stirring until the fat sausage skin slightly curled and yellowed, and out of the oil, Sheng out for use, leaving the bottom oil in the pan, put the onion block stir-fry;\n\n5, stir-fry until the onion becomes soft, move the onion to the side of the pot, add onion, ginger, garlic, dried chili pepper slices stir-fry\n\n6: Add fat sausage and green pepper and stir-fry, finally add 1 teaspoon salt to taste.\n\nTranslated with www.DeepL.com/Translator (free version)",
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{
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  "trx_in_block": 12,
  "op_in_trx": 0,
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  "timestamp": "2021-10-13T11:16:27",
  "op": [
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      "author": "nicepurrity",
      "permlink": "sauteed-abalone-mushroom",
      "weight": 250
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{
  "trx_id": "e5c12321271bb717d0c462dcb16807655cb61852",
  "block": 58072444,
  "trx_in_block": 65,
  "op_in_trx": 0,
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  "timestamp": "2021-10-13T11:16:21",
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      "parent_author": "",
      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "sauteed-abalone-mushroom",
      "title": "Sautéed Abalone Mushroom",
      "body": "Sautéed Abalone Mushroom\n\nThis dish is the most delicious way to make apricot mushrooms. It is a bit western style, and the apricot mushrooms absorb the fragrance of butter and garlic, so it is super delicious.\n![1df0052488d54480a379ca5960469f08.jpeg](https://cdn.steemitimages.com/DQmf1Yf1BSJRasJbBVxQeBP2Se7AnEjkyKJCPv33fEYZRmm/1df0052488d54480a379ca5960469f08.jpeg)\n\n\nMain ingredients: apricot mushroom, minced garlic, chopped green onion\n\n1: Cut off both ends of the mushrooms, then cut them into small sections of 3-4 cm in height, and make knives on both sides to facilitate flavoring.\n\n2、Put butter in the pan, melt the butter and add the mushrooms, fry both sides until golden brown, then push the mushrooms to the side, put in the minced garlic, a spoonful of garlic sauce and a spoonful of oyster sauce and stir fry to get the aroma.\n\n3, stir-fry the garlic and apricot mushrooms evenly, sprinkle some chopped green onion on the pan and serve.\n\n![image.png](https://cdn.steemitimages.com/DQmPpLnnzqWuD7h6DjmhTM81Xro6ENyZd7hMEbWMRQAFMAj/image.png)",
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{
  "trx_id": "cf6ea949bb943025ff9bc682ea9ec2258ae6168e",
  "block": 58043845,
  "trx_in_block": 2,
  "op_in_trx": 0,
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  "timestamp": "2021-10-12T11:17:51",
  "op": [
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      "parent_author": "",
      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "delicious-easy-to-do-are-to-try",
      "title": "Delicious, easy to do are to try",
      "body": "Thousand Layers Button Pork\n\n![image.png](https://cdn.steemitimages.com/DQmVYibLQsS1z39qLZvFZYzc2McVXMi9nsNHmmuiMJu6hEq/image.png)\nMain ingredients\n\nPork 600g rape 300g potherb 200g carrot 20g soy sauce 25ml wine 20ml onion and ginger 30g curd 1 piece curd juice 20g camellia oil 10g allspice cumin moderate pepper star anise moderate sugar 10g salt 3g sweet noodle sauce 10g\n\nSteps\n\nPrepare the ingredients: 600g of pancetta, 200g of potherb, 300g of rape, 20g of carrot, 30g of onion and ginger, 25ml of soy sauce, 20ml of cooking wine, 1 piece of soy bean curd, 20g of curd sauce, 10g of sweet noodle sauce, 10g of sugar, 3g of salt, 10g of camellia oil, and the right amount of allspice cumin and pepper.\n\nBlacken the skin of the meat with a gun\n\nAfter searing black soak in cold water for 20 minutes, then scrape off the black part with a knife, this step is not to remove the hair but to remove the fishy.\n\nSlice the green onion and ginger and put the spices in a spice box.\n\nPut the processed pancetta into the pot of ball kettle rice cooker, add green onion, ginger, spice box and cold water.\n\nAdd 20 ml of cooking wine\n\nAdd 20 ml of Sriracha, cover and plug in the power supply, select the steam function timed 35 minutes.\n\nWhen the pork is cooked, put it in a plastic bag to dry slightly and then use a suitable container to press the meat with a heavy object, trying to press the meat as flat as possible.\n\nAfter the pork is flattened, sort out the surface of the pork a little, trim off the high part, brush the skin of the meat with a few coats of soy sauce for color, and wrap the meat in plastic wrap after the soy sauce has dried thoroughly and put it in the freezer for an hour.\n\nWhile the pork is freezing, prepare some dishes, just cut off the pork and chopped onion and ginger, and wash the potherb mustard several times with water to remove the salt taste and then chop it.\n\nPut the minced pork, potherb mustard and green onion and ginger into a bowl, add 10 grams of camellia oil and mix well.\n\nMix a piece of soy bean curd, 20 grams of curd sauce and 10 grams of sweet noodle sauce 10 grams of white sugar\n\nWash the rape with a sharp knife and make a hole in the root, then insert the shredded carrot into it, the exposed part of the carrot shreds should preferably be about the same length.\n\nTake out the pork that has been frozen for an hour and slice it thinly.\n\nPour the sauce over the sliced meat, coating each piece with the sauce.\n\nArrange the slices neatly in a bowl, then pile the potherb on top of the slices and press firmly.\n\nPut the bowl on the steam drawer of the ball kettle rice cooker, cover it with a lid and select the steam function for one hour and press the start button.\n\nWhen the meat is almost ready to steam, blanch the greens with boiling water and fish out to control the water, add some oil and salt to the blanching water.\n\nWhen the steaming is over, turn off the power and open the lid.\n\nRemove the steamed meat from the rice cooker, blanched vegetables are also ready, and then find a suitable plate to snap out the meat, and then place the vegetables around the meat, serve and eat!\n\nTranslated with www.DeepL.com/Translator (free version)",
      "json_metadata": "{\"image\":[\"https://cdn.steemitimages.com/DQmVYibLQsS1z39qLZvFZYzc2McVXMi9nsNHmmuiMJu6hEq/image.png\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
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{
  "trx_id": "8e3b32a2a8c603dfd44b826137f7cc703aed1a67",
  "block": 58012858,
  "trx_in_block": 0,
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  "timestamp": "2021-10-11T09:19:12",
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      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "stewed-duck-meat-with-sauce",
      "title": "Stewed duck meat with sauce",
      "body": "Stewed duck meat with sauce\n\n![f10f9a8beac54316a6f6a54ea4ccdcbf.png](https://cdn.steemitimages.com/DQmVN58xw4MZuMKo5CQedBr73JGgWKKK5U4n41eoc2ZD8nF/f10f9a8beac54316a6f6a54ea4ccdcbf.png)\n\n\nIn addition to chicken, duck meat is also a good choice, eat a lot of white cut duck, roast duck, you may want to try this sauce stewed duck, the color is red and attractive, the flavor is fresh, the next meal and wine are superb, autumn fat eat is also very suitable, nourishing without fire.\nPrepare the ingredients: half of the duck, ginger and garlic appropriate amount, green onion appropriate amount. The amount of oil, a little wine, a spoon of bean paste, a spoon of black bean sauce.\n\n1, duck meat washed and cut into pieces, ginger and garlic washed and sliced, wash and cut green onions for use. Add 1 tablespoon of bean paste and a tablespoon of black bean sauce to the bowl. Add a little water, mix well and set aside.\n\n2, add an appropriate amount of water to the pot, the duck meat cold water into the pot, add a little wine together with blanching, pick up rinsed and drained water for use.\n\n3, hot pan with cool oil, add ginger, garlic and green onions and stir-fry the aroma to the pan. Add the duck meat under the pot together with stir-fry, stir-fry the water dry. Pour in the sauce under the pot together with stir-fry evenly, stir-fry until the duck meat color, the aroma of stir-fry out. Add the right amount of water, the amount of water to submerge the duck itself.\n\n4, boil over high heat, turn medium heat and simmer for about 35 minutes, duck stewed until fragrant soft and flavorful color, high heat to dry up the soup thick, add a little onion slices together and stir-fry.\n\nTranslated with www.DeepL.com/Translator (free version)\n\n![86f8c55c05b942bf83675f42ba49ed7b.png](https://cdn.steemitimages.com/DQmWAFY1J1tuv6iuNWKcoCbvwYfhjqkj6BuXuLJ8fqeF1Ev/86f8c55c05b942bf83675f42ba49ed7b.png)",
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{
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  "block": 57977126,
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  "timestamp": "2021-10-10T03:20:45",
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      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "lettuce-with-oyster-sauce",
      "title": "Lettuce with Oyster Sauce",
      "body": "@@ -24,242 +24,167 @@\n ce%0A%0A\n+%0A\n !%5B\n-image.png%5D(https://cdn.steemitimages.com/DQmYhiCoH2zrVng2Dzpn4Yf8QAedRvo3VAkgxAXkTKswFxx/image.png)%0AIngredients: 1 lettuce, cooking oil, oyster sauce, 1 clove of garlic, 1 dried chili pepper, a little sugar, a little chicken essence\n+73d3d0c60f8b42eaa4551d41f145e92d.jpeg%5D(https://cdn.steemitimages.com/DQmXKjBPTLUJhXD3zz9FA4HQNiKC5kNpaQCuhYQiHgjjDkn/73d3d0c60f8b42eaa4551d41f145e92d.jpeg)%0A\n %0A%0AMe\n",
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{
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  "block": 57976742,
  "trx_in_block": 4,
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  "timestamp": "2021-10-10T03:01:27",
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      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "lettuce-with-oyster-sauce",
      "title": "Lettuce with Oyster Sauce",
      "body": "Lettuce with Oyster Sauce\n\n![image.png](https://cdn.steemitimages.com/DQmYhiCoH2zrVng2Dzpn4Yf8QAedRvo3VAkgxAXkTKswFxx/image.png)\nIngredients: 1 lettuce, cooking oil, oyster sauce, 1 clove of garlic, 1 dried chili pepper, a little sugar, a little chicken essence\n\nMethod: 1、Prepare the required ingredients.\n\n2、Break open the lettuce and wash it.\n\n3、Wash and mince the garlic and dried chili pepper.\n\n4、Add oyster sauce to sugar, chicken essence and water to mix well.\n\n5、Add water to the pot and boil.\n\n6, put the lettuce into the pot and blanch.\n\n7、Blanch until cooked, then pick it up and put it on a plate.\n\n8、Return the frying pan and heat the oil.\n\n9, add garlic and chili pepper to sauté the aroma.\n\n10, then pour in the seasoned oyster sauce.\n\n11, bring it to a boil, and finally pour the oyster sauce over the lettuce to serve\n\nTranslated with www.DeepL.com/Translator (free version)",
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  "timestamp": "2021-10-07T00:57:39",
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      "voter": "sacred-agent",
      "author": "nicepurrity",
      "permlink": "fight-club-the-awakening-of-individual-consciousness-in-the-face-of-a-thousand-people-redefining-the-value-of-existence",
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{
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  "block": 57888266,
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  "timestamp": "2021-10-07T00:52:00",
  "op": [
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      "voter": "sqube",
      "author": "nicepurrity",
      "permlink": "fight-club-the-awakening-of-individual-consciousness-in-the-face-of-a-thousand-people-redefining-the-value-of-existence",
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{
  "trx_id": "455ff14a8649a768cf46914aca631b978fff982f",
  "block": 57888264,
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  "timestamp": "2021-10-07T00:51:54",
  "op": [
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      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "fight-club-the-awakening-of-individual-consciousness-in-the-face-of-a-thousand-people-redefining-the-value-of-existence",
      "title": "Fight Club: the awakening of individual consciousness in the face of a thousand people, redefining the value of existence",
      "body": "There is only one thing you need to do if you do not want to be reduced to a mass of people, and that is to stop being scatterbrained about yourself.\n\nYou should heed the call of your conscience and become yourself.\n\n-- Nietzsche\n\nPerhaps one thing that many people find is that everything seems to be set on a course from the time we are born.\n\nAt an early age we acquire a sense of family from our parents, we learn discipline and textbook knowledge in school, and as adults we enter society and become aware of its laws and spiritual order in the midst of the grind and mire.\n\nSo, in order to survive, we have to fit in, but as time passes little by little, you begin to grow tired of it.\n\nTired of the cramped office cubicles, tired of the dull life of the two o'clock, tired of the boredom of life without surprises.\n\nWhile longing for a change, you don't know how to get out of it, so you succumb to the mental pressure and material chains and waste away your life in a daily cycle.\n\nIt makes one ask, \"Are we just one of the thousands of floating grasses in the ocean of society that we spend our whole lives on?\"\n\nDon't worry, perhaps the next film will give you the answer.\nBased on the novel of the same name, Fight Club was released in 1999, directed by acclaimed director David Fincher and starring Edward Norton and Brad Pitt. With a strong cast, a great story and a profound message, the film has long been in the top 50 of the Douban rankings and is truly an impeccable masterpiece.\n\nThe film begins with the monotonous life of the main character, Jack, who, as a white-collar worker in a big-city company, is in a constant cycle of tedious work and suffers from severe insomnia and mental illness.\n\nAt this point, Tyler, a rebellious soap merchant, bursts into his life and joins him in setting up a \"Fight Club\" in the name of venting his emotions, which attracts countless people who have lost their way in life.\nThe people who joined the club ranged from white-collar workers, doctors, police officers, workers and security guards. During the day, they are ordinary working men and women, but at night, they put aside their status, strip naked and prove their worth by using the most primitive weapons in a coliseum surrounded by people.\n\nI must say that David Fincher's approach is brilliant, as he does not spell out the reasons behind this contradiction in a direct sense, but instead uses the figurative product of the 'fight club' to show the importance of the awakening of individual consciousness through the liberation of the body and the bondage of the mind.\n\nI will then analyse the philosophical ideas behind the film \"Fight Club\" from Nietzsche's three spiritual realms, in order to explore the value and meaning of self-existence.\n\n\n\nOne: The camel that can never be changed in its lifetime\n\n\nIn Nietzsche's view, the spiritual realm of man is divided into three stages, from low to high: the camel, the lion and the baby.\n\nThey also represent tameness, confrontation and rebirth, respectively, and are symbols of universal life in today's society.\n\nJack, the camel in the film, works day in and day out, aimlessly, without faith, without quest, without questioning right or wrong, and without seeking reasons. This boredom makes him suffer immensely and he suffers from an unusually torturous insomnia as a result.\nApart from work, Jack has no other hobbies, and the only thing he is addicted to is spending money, taking out his frustrations and frustrations on shopping, which Jack believes is a way to show his taste and personality by buying high-end furniture.\n\nIt is easy to see that, like most people in today's society, Jack is a typical consumerist.\n\nLife goals are closely linked to the acquisition of goods, even if they are not necessary for survival or for the traditional need to show off.\n\n\n\nIn consumerism, people are addicted to the process of acquiring goods as the basis of their own identity, and the socio-economic institutions serve consumerism, such as designers who specialise in enhancing the appeal of advertising.\n\n\n\nAnd the greatest brainwashing of people in consumerism is that - the process of acquiring goods becomes the basis for their identity.\n\nJack in the film earns money by working, then buys goods, and so on, working-consuming-working, and so on, his life is a continuous cycle of iterations of goods.\n\nJack is trapped in this cycle, and over time, commodities become the meaning of his existence, and in the process of earning money to buy commodities, Jack's identity is created.\nJack's belief that by buying personalised goods, he is also personalised is a false, superficial self-identity.\n\nFor when personalisation becomes a commodity that can be bought, it also means that all people can personalise themselves by buying goods.\n\nIt is here that the director uses consumerism to present the first symbol of the camel: impersonality.\n\nIn essence, individuality comes from within, as an expression of personal independence and spiritual freedom, rather than from external commodities.\n\nMany people in today's society are not aware of this, they are lost in the context of consumerism, they are moulded by commodities into a qualified consumer and live as a thousand people. They do not feel their own existence, they do not feel the meaning of life.\n![2.jpg](https://cdn.steemitimages.com/DQmRMbsSuUzMdN6eR2f6u1VKF1Rp24HhuyZiSTuPxUT1cG5/2.jpg)",
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{
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  "timestamp": "2021-10-06T12:28:45",
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      "parent_permlink": "hive-120412",
      "author": "nicepurrity",
      "permlink": "foreign-film-review-daisy",
      "title": "Foreign Film Review: 'Daisy'",
      "body": "I've seen so many Korean dramas that when I watch them again, I can guess what the film is about just by looking at the beginning of the movie. The plot of Daisy is still clichéd, so clichéd that it goes on about a love triangle. But it tells its own story. Like the film's title, the story exudes a reckless fragrance.\n\nDaisies is set in Amsterdam, Holland, the kingdom of flowers and full of romance. But in such a quaint and romantic city, the director has set up three characters who are extremely contradictory. The innocent painter Huiyoung, the steely international police officer Zheng You, and the unnamed professional killer who is the hero of the film. These three people give me a beautiful and sad love story in this quaint and romantic city.\nThe director uses a composite narrative, telling the story through the narratives of the three men, in a clear and unobtrusive manner. The film is smoothly paced, with clear lines of light and dark. The daisy, a symbol of love in the heart, and the black tulip, a symbol of death; the cold killer and the naive painter and Interpol; the quaint and solemn square and the bloody shoot-out. But in the midst of the numerous contradictions and oppositions the three protagonists find a spiritual intersection. In order to create this contrast in opposition, the director uses a lot of contrast montages in the film, which reflects the contrasts and contradictions in the characters' identities and psychology, with a strong sense of layering.\n\nFor Jeon Ji-hyun's performance, she stepped out of her My Sassy Girl image and portrayed the role of Hye-young very successfully, capturing the character's characteristics very well. In the second half of the film, after Hye-young is struck mute by a gunshot, she uses her eyes and body to vividly express her inner conflict, anger and pain, and her performance is realistic and intimate without any pretentiousness, with a strong sense of authenticity.\nThere is no major breakthrough in the plot of \"Daisy\", as it continues to follow the traditional formula of a love triangle. But it is in this traditional plot that the death of Hye-young becomes the highlight of the film's plot. Hye-young is a tragic character who loses the person she loves twice in the film, when Jung-woo's death leaves her forever and another time when she dies trying to take a bullet for a killer, this time leaving the person she loves so much. When I saw this I had a question: Why Hye Young? Why not the killer? I was even a little paranoid to think why choose the sudden death of one of the two when they were sobbing and embracing each other after numerous emotional crossovers and distances? Why not the killer? He had a reason to die because he had blood on his hands, the character was evil by nature, and his death was necessary from a societal perspective. But I think Hye Young's death was the writer's mercy to the character, he couldn't bear to see Hye Young see the man she loved so much away from her again, if it was the killer who died, Hye Young would have been trapped in an endless nightmare without a cause. It was Hye Young's death that freed her from herself. Why choose such a tragic ending? Perhaps it is not the director who is cruel, but us\nA daisy is not a rose. A daisy represents love in the heart, while a rose represents passionate love. The daisy is slender, the rose has thorns. The fragile daisy is not a rose and cannot carry the luxury of love. The very title of Daisies represents the beginning of a tragedy. In the end I was reminded of the classic poem: The farthest distance in the world is not the distance between heaven and earth, but the distance between me standing in front of you and you not knowing that I love you. It is the distance between them that is the farthest when the killing hand is holding the dead Huiyoung at the end.\n\n\n![Uploading image #1...]()",
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}