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      "author": "griffin-gias",
      "body": "By the way, the mathematical approach can also be very useful in compiling sports forecasts. Sometimes I use this when I pull up all the statistics on matches between two famous teams. You can try it yourself here - <a href=\"https://melbet.com/\">https://melbet.com/</a> They say that there are those who make bets based on a mathematical model, but I myself prefer logic)",
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      "body": "Hi,\n Thanks for the recommendation. Nowadays, there are indeed many writing services, but it's possible to finish an essay without using one. If you have a topic to write on, but you lack ideas, you can always use the internet to find inspiration or tips. For example, this info about writing an <a href=\"https://writemyessay.me/\">writemyessay.me</a> helped me finish my paper. The information there is useful.",
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      "body": "i whole heartedly believe that change will not happen unless and until people change themselves. spreading awareness can only go so far if the people being told the message care more about their social status and their materialistic lives.\n\nI also honesty feel that the issue of climate change should be tackled in an indirect manner, given how oversaturated the internet is with news relating to global warming.",
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      "body": "Spicy and Sour Shredded Potatoes \n\nThere are many flavours of shredded potatoes, spicy, vinegar and celery, everyone has a favourite taste, eat and eat or feel that the shredded potatoes are delicious, sour and spicy, crisp and refreshing, eat rice, eat noodles are very good for the next meal, like this dish do not mis\n![image.png](https://cdn.steemitimages.com/DQmYKH5ZKL4UE16FyiQTSEyrPc6Fh99oa7Nd8YjuEzJkTAW/image.png)\n1、2 potatoes, one green and red pepper, 5 dried red peppers, one handful of garlic, one spoon of soy sauce, 2 spoons of rice vinegar, salt to taste\n\n2、Cut the potatoes into fine shreds, like to eat fine cut a little thin, like to eat thick cut a little thick, potato shreds wash 2 times to remove the starch, soak 2 minutes, garlic chopped, green and red pepper cut shreds, dry red pepper cut circle.\n\n3、Pour the right amount of oil into the pot, heat the oil into the pepper, garlic, dried red pepper rings, stir-fry the aroma over low heat, turn the heat into the potato shreds, stir-fry the potato shreds become transparent, put a spoon of soy sauce, two spoons of rice vinegar stir-fry quickly.\n\n4, stir-fry a few times into the appropriate amount of salt to season, and finally put the shredded green and red pepper into the mix, stir-fry until broken raw and then you can go out of the pan.\n\nThe shredded potatoes are particularly crisp, so remember not to blanch them in boiling water and don't fry them for too long.",
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      "title": "Spicy and sour shredded potatoes, a home-made stir-fry, delicious and easy to make"
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{
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      "body": "Fried Rice Cake with Tomatoes\n\n![64d1bc4460da48e88b0609fc2798819c.jpeg](https://cdn.steemitimages.com/DQmbC4qnSC3zgtDuHGj4KKrzNPi7ZZFwwN9gsm9k4twjJK8/64d1bc4460da48e88b0609fc2798819c.jpeg)\nIngredients: 1 tomato / 400g rice cakes / 25g tomato sauce / 2 tbsp sugar / appropriate amount of small tomatoes / appropriate amount of salt / a few chopped spring onions\n\nStep 1: Slash the top of the tomato and soak in boiling water for 5 minutes to remove the skin.\n\nStep 2: Cut the peeled tomatoes in half and then remove the stems and cut into small dice.\n\nStep 3: Boil the rice cakes in a pan for 2 minutes, then drain and place in cold water to soak.\n\nStep 4: Heat the oil in a separate pan and stir-fry the diced tomatoes to get the red oil colour, you can add salt to make it easier to get the powder out.\n\nStep 5: Then add the tomato sauce, pour in the rice cakes and continue to stir-fry evenly.\n\nStep 6: Then add the sugar and peeled tomatoes and mix well.\n\nStep 7: Sprinkle a few chopped spring onions on the pan and garnish with the chopped spring onions before serving.\n\nTranslated with www.DeepL.com/Translator (free version)",
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      "title": "Fried Rice Cake with Tomatoes"
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      "body": "Stir-fried Bacon with Lettuce\n\n![1c0c4f647f8b45f98cf7a1f67afa1f5f.jpeg](https://cdn.steemitimages.com/DQmNzw9oHxdpG26gW4x1r9z7hbpxfttDMdoFy8KfFVSsxZe/1c0c4f647f8b45f98cf7a1f67afa1f5f.jpeg)\nPrepare the ingredients: one lettuce / half a carrot / 200g of bacon / 10 dried chillies / a teaspoon of chicken seasoning / a pinch of salt / one garlic / one ginger / one small onion\n\nStep 1: Peel and wash the lettuce and cut it into thin diamond-shaped slices.\n\nStep 2: Wash the bacon and cook for 10 minutes on high heat.\n\nStep 3: Cut the dried chillies into small pieces, slice the garlic, julienne the ginger, slice the carrots and set aside the spring onions.\n\nStep 4: Fry the bacon in the pan to create a charred aroma. Push the fried bacon to one side and pop the dried chillies and ginger and garlic in the pan.\n\nStep 5: Add the carrots and lettuce slices and stir-fry evenly.\n\nStep 6: Add salt and chicken seasoning and stir-fry evenly.\n\nTranslated with www.DeepL.com/Translator (free version)",
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      "permlink": "stir-fried-bacon-with-lettuce",
      "title": "Stir-fried Bacon with Lettuce"
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      "body": "Spicy Fish Pieces\n\n【Ingredients】: fish meat, 8 dried chillies, 1 small handful of pepper, ginger, spring onion and garlic, 2 tablespoons of soy sauce, corn starch, 1 tablespoon of cooking wine, pepper, 1 teaspoon of salt\n\n【Method】.\n\n1: When buying fish, ask the boss to flake the fish and cut it into small pieces. Add the ginger and spring onions, pepper, salt and cooking wine and gently toss to coat evenly and marinate for 30 minutes or more.\n\n2: After marinating, pick out the ginger and spring onions and leave them out. Pour off the sauce in the bowl and pour in the cornstarch, stirring well so that each piece of fish is coated with cornstarch\n\n3: Heat the oil in a pan over low heat until 70% hot, fry the fish until golden brown on the outside, then set aside.\n\n4: Continue to heat the oil and re-fry the fish for about 20 seconds to drain the oil and make it crispier.\n\n5, the bottom of the pan left oil burnt onion, ginger, garlic, pepper, dried chillies, pour in the fish stir-fry, put some salt, soy sauce, stir-fry evenly can be pan\n![24997867dded4b08ba7b9915b235877c.jpeg](https://cdn.steemitimages.com/DQmchza8kZ5c97anPqZZvpVfTWKineg7WKsTz6WRjQp5jRA/24997867dded4b08ba7b9915b235877c.jpeg)",
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      "title": "Spicy Fish Pieces"
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{
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      "author": "perfectthree",
      "body": "Sweet and Sour Eggplant\n\nIngredients】：1 aubergine, chili pepper, green onion and garlic, 2 tablespoons dark soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons tomato sauce, ½ teaspoon salt, ½ teaspoon sugar, corn starch\n\n【Method】.\n\n1: Peel the aubergines, cut into thumb-thick strips, sprinkle with a spoonful of salt and marinate for 10 minutes.\n\n2: Add the corn starch and weigh the pot, so that each eggplant strip is covered with a thin layer of starch.\n\n3: Heat the oil in a pan until it reaches 60% heat, then fry the aubergines in the pan over medium heat until the surface is golden brown and there is a relatively crisp crust, then remove from the pan and drain.\n\n4: In a bowl, add the soy sauce, soy sauce, salt, sugar, tomato paste and 1 teaspoon cornstarch, then add half a bowl of water and mix well to make a sweet and sour sauce.\n\n5: Heat a little oil in a pan, add the spring onions, garlic and chillies, then pour in the sweet and sour sauce and cook over a medium heat until thickened.\n\n6: Add the aubergine and stir-fry evenly, then serve.\n![515a6f671ae84c0d9bf7901c15c5a410.jpeg](https://cdn.steemitimages.com/DQmZgDiNJ3GVHKg3Nu7qATbpdaHbC3jj3sJ8TU2fvETME8b/515a6f671ae84c0d9bf7901c15c5a410.jpeg)",
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      "title": "Sweet and Sour Eggplant"
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{
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    {
      "author": "mozela8",
      "body": "nice recipe. hope you enjoyed it.\nhope to try out one of these days",
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{
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      "body": "![image.png](https://cdn.steemitimages.com/DQmWZHWfnzME6iHq7mU17LWpFEQqj43mBZBJ6Bn38qYfiNL/image.png)\nDeep-fried tofu is sold everywhere in the streets in winter, so you can't help but buy it, but you'll feel guilty after eating it. Today, you can make your own non-fried tofu at home, with a June spiced chilli sauce and eat it casually without the burden.\nPreparation steps\n350g piece of old tofu\n1 green onion\nGarlic 5g\nSmall rice chillies 5g\nWhite sesame seeds (optional) 1g\nAjijichao Soy Sauce 2 tablespoons\n1/2 tablespoon oyster sauce\n3 tbsp rice vinegar\n1 tablespoon green onion and chilli sauce\n![image.png](https://cdn.steemitimages.com/DQmP6riBav3N3ba1U43oCbZbTHJ2p9ufrB54BEpi1hAFpkc/image.png)\n1、Prepare the ingredients Chop the spring onion and set aside Chop the garlic and set aside Cut the chilli into small pieces Wash and cut the tofu into cubes and set aside\n![image.png](https://cdn.steemitimages.com/DQmcQRkU2qv4RBp7MBzgjLd5t8masN6E2TWqfAEhMCstg6G/image.png)\n2, soak the tofu in water for five minutes and dry the surface water just into the air fryer 200 degrees for 20 minutes\nPrepare the sauce \n1 tbsp of spicy chilli sauce \n1/2 tbsp of oyster sauce\n 2 tbsp of Aji Fresh Soy Sauce\nAnd 3 tablespoons of clear rice vinegar \nPour in the minced garlic and chilli\nHave some white sesame seeds\n![image.png](https://cdn.steemitimages.com/DQmeYZmy54LyYqMhCrxeuRKbFGszj7MdGBN51T5AcBviE1w/image.png)\nTurn over after 20 minutes and continue to bake at 200 degrees for 20 minutes.\n![image.png](https://cdn.steemitimages.com/DQmPcd8KHfj1brCrpkegcRarAPtyyxdwkfd5XZoGV61p6So/image.png)\nDang, dang, dang, the non-fried version of tofu is ready to dip in the sauce, and it's so delicious.",
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      "body": "Spare Ribs in Black Bean Sauce\n1. Prepare 500g of pork ribs, chop them into five centimetre pieces, clean them and place them in a basin.\n\nCut some small slices of spring onion and ginger together in the basin, add water to soak and pinch out the juice of the small onion.\n\nPrepare a piece of ginger, peel off the skin and cut into diamond-shaped slices, in addition prepare 30g of edamame and set aside.\n\nTranslated with www.DeepL.com/Translator (free version)\n![3f427c15ef2141bc9ed4c94499146606.jpeg](https://cdn.steemitimages.com/DQmeSgVKxMCjWmkEjt2h4a8XYFJe3Tja5P2QGa1DmMqk3af/3f427c15ef2141bc9ed4c94499146606.jpeg)\n2. Marinate the ribs: add 5g of oyster sauce, 8g of soy sauce, 2g of salt, 2g of chicken powder, 3g of sugar, 1g of pepper and 5g of cooking wine to the basin, then pour in the water with onion and ginger and continue to marinate. Cover with cling film and leave to marinate for 10 minutes.\n\nAfter 10 minutes, remove the plastic wrap and add another 10g of corn starch, it is best to add the starch in batches so that the ribs are more tender, and continue to cook with your hands.\n![08d793729d0941b39e369278e215947e.jpeg](https://cdn.steemitimages.com/DQmQjy9NG9wYqUDnkP5PVckD9hdivqkFCSq3vNTjF4YRHoe/08d793729d0941b39e369278e215947e.jpeg)\n3. After marinating, grease a plate with vegetable oil to prevent the ribs from sticking to the top of the plate, place the marinated ribs one by one on top of the plate, sprinkle the edamame and ginger evenly on top of the ribs and drizzle with a good amount of sesame sesame oil.\n![72b9d1d640854eaaacdb703b5a19cb5e.jpeg](https://cdn.steemitimages.com/DQmUPYnjeLWkrboiPv8MpBQrGrtno9FAA2qHy1LS37RF8FW/72b9d1d640854eaaacdb703b5a19cb5e.jpeg)\n4. start steaming on the pot, pot of boiling water put on the grate, cool water put the ribs on top of the grate, steam on the pot for 40 minutes.\n\nAfter 40 minutes, take the ribs out and sprinkle with chopped spring onions and small rice pepper rings, a delicious black bean sauce ribs are ready.\n![98686ef4ca4b4e3796a36911f7bf8cf7.jpeg](https://cdn.steemitimages.com/DQmWZW6ewESirUjeD9Uz3H8rEnioU5GUCBj4sb9rydXXvuE/98686ef4ca4b4e3796a36911f7bf8cf7.jpeg)",
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      "title": "Spare Ribs in Black Bean Sauce"
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    {
      "author": "perfectthree",
      "body": "Pan-fried Tofu with Salt]:Tofu\nWhy is fried tofu easy to stick and fragile? The method is important, so let's try frying a tofu today.\n![4560dfa7e6ef43b393ae35dd16f5d760.jpeg](https://cdn.steemitimages.com/DQmRCVpJzq2fvTsLqm3MUUUDja6jNJqbGE7Q8gkVjvowM48/4560dfa7e6ef43b393ae35dd16f5d760.jpeg)\n1. Buy a piece of old tofu, which is firmer and less fragile than young tofu.\n\nCut the old tofu into 0.5cm slices and put them in water to soak. Cut some chopped spring onions from the leaves.\n![4e1fafcb01614b289b8c3fa71a95c601.jpeg](https://cdn.steemitimages.com/DQmQLy2JW5FQESY1uK1mxtJEALd7237QuWUz5Svm94TYDzK/4e1fafcb01614b289b8c3fa71a95c601.jpeg)\n2. Frying tofu\n\nIf you want to fry tofu without sticking to the pan, first of all, you have to slide the pan sufficiently, heat the pan and cool the oil, sprinkle some salt evenly on the bottom of the pan to avoid direct contact between the tofu and the bottom of the pan, causing it to stick to the bottom.\n\nAdd the tofu and gently shake the pan so that the tofu is evenly heated and kept on a low heat for 3 minutes, when the tofu is browned around and the bottom is golden brown, sprinkle some salt on top and turn it over and fry for another 2 minutes.\n\nWhen tofu is golden brown on both sides, turn out and drain.\n\nTranslated with www.DeepL.com/Translator (free version)\n![b7fdcc6cdf9a47ec9843746134cec246.jpeg](https://cdn.steemitimages.com/DQmU28tPtNh586GGPWWmD1X5pgpirnFtTGnWo3QnQy5qBdE/b7fdcc6cdf9a47ec9843746134cec246.jpeg)\n3. Put some water in the pot, put some chicken powder and oyster sauce after the water boils and stir well, hook in a little water starch to thicken the soup.\n\nPour in the fried tofu and spring onions, let the tofu be coated with the sauce and turn well, then the general aroma of fried tofu is ready!",
      "json_metadata": "{\"image\":[\"https://cdn.steemitimages.com/DQmRCVpJzq2fvTsLqm3MUUUDja6jNJqbGE7Q8gkVjvowM48/4560dfa7e6ef43b393ae35dd16f5d760.jpeg\",\"https://cdn.steemitimages.com/DQmQLy2JW5FQESY1uK1mxtJEALd7237QuWUz5Svm94TYDzK/4e1fafcb01614b289b8c3fa71a95c601.jpeg\",\"https://cdn.steemitimages.com/DQmU28tPtNh586GGPWWmD1X5pgpirnFtTGnWo3QnQy5qBdE/b7fdcc6cdf9a47ec9843746134cec246.jpeg\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}",
      "parent_author": "",
      "parent_permlink": "hive-120412",
      "permlink": "tofu-with-spring-onions-is-a-clean-slate-and-today-we-re-having-fried-tofu",
      "title": "Tofu with spring onions is a clean slate, and today we're having fried tofu"
    }
  ],
  "op_in_trx": 0,
  "timestamp": "2021-12-03T14:30:33",
  "trx_id": "81f3997018d748b0a8eeb78d35bc03d6b7678eb2",
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{
  "block": 59472388,
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    {
      "author": "perfectthree",
      "body": "Steamed tofu with minced pork: tofu, minced pork\n![158d9f28f3d14498b2191342f3205d38.jpeg](https://cdn.steemitimages.com/DQmXqauRrfFk5CYetrsygKzb2Qx5MEEaVYqc6ZY5FbwoMj8/158d9f28f3d14498b2191342f3205d38.jpeg)\n1. Place the tofu slices on a plate and arrange them to look good to increase appetite.\n\n![1d3cb884640e4cfd94e365a683b19c74.jpeg](https://cdn.steemitimages.com/DQmTKg858PcUSaWvcKacMp8LgyPH2tacCYcdQGLKTGBChMY/1d3cb884640e4cfd94e365a683b19c74.jpeg)\nWash a piece of lean pork and finely chop it. Chop some minced ginger and garlic.\n\n2. Stir fry the minced pork, put in some soy sauce and bean paste to get the red oil from the bean paste, pour in the minced ginger and garlic and stir fry, then pour in some water and start seasoning: put in some salt and pepper and stir fry well.\n\nPour the stir-fried minced meat over the tofu.\n\n3. Steam the minced pork and tofu in a pot, bring the water to a boil, add the minced pork and tofu and steam for 8 minutes over a medium heat.\n\nTranslated with www.DeepL.com/Translator (free version)\n![5a4e3869e7ed4300aa5c29262013f118.jpeg](https://cdn.steemitimages.com/DQmSsp8WmGiRrQxoh9V7gDX6sKAKHWcc1WXmno44NDJY6gN/5a4e3869e7ed4300aa5c29262013f118.jpeg)",
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      "parent_author": "",
      "parent_permlink": "hive-120412",
      "permlink": "steamed-tofu-with-minced-pork-tofu-minced-pork",
      "title": "Steamed tofu with minced pork: tofu, minced pork"
    }
  ],
  "op_in_trx": 0,
  "timestamp": "2021-12-01T13:53:51",
  "trx_id": "3c43cab193c11ed0bc20c1549c46fb71914aafc2",
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{
  "block": 59384892,
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    {
      "author": "perfectthree",
      "body": "Pigeon and Earth Chicken Soup\n\n![b4228f9fb90741bfab166905dce2d3a7.jpeg](https://cdn.steemitimages.com/DQmUaAikvSW3Cq4JddeP5Ew769pfZEuNQB11fj6KEdTeeFi/b4228f9fb90741bfab166905dce2d3a7.jpeg)\n\n\nIngredients: Half a chicken of about 2.5 catties, 2 old pigeons, 20 grams of lily, 30 grams of sliced yam, 20 grams of gravy, 20 grams of barley, 20 grams of lotus rice, 15 grams of maitake, 20 grams of yucca, 15 grams of silver fungus, 20 grams of raw earth, 30 grams of red dates, 20 grams of wolfberries, 15 grams of angelica, 15 grams of astragalus, 20 grams of codonopsis\n\nDirections: Place all the herbs in a large bowl and soak in water for half an hour, soak the raw earth in a separate bowl, soften it and brush it clean, cut the chicken into large pieces, cut the pigeon in half, add the chicken to the pot with cold water, boil it over high heat, skim off the foam and then fish it out and rinse it well. Rinse the soaked herbs 2 to 3 times, remove and control the water, rinse and cut the raw earth into thick slices, put the herbs into the stew pot when it comes to a boil, turn the heat up to medium-low and simmer for more than 3 hours.\n\nTranslated with www.DeepL.com/Translator (free version)",
      "json_metadata": "{\"image\":[\"https://cdn.steemitimages.com/DQmUaAikvSW3Cq4JddeP5Ew769pfZEuNQB11fj6KEdTeeFi/b4228f9fb90741bfab166905dce2d3a7.jpeg\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}",
      "parent_author": "",
      "parent_permlink": "hive-120412",
      "permlink": "pigeon-and-earth-chicken-soup",
      "title": "Pigeon and Earth Chicken Soup"
    }
  ],
  "op_in_trx": 0,
  "timestamp": "2021-11-28T12:11:33",
  "trx_id": "1b12d3e35152f4259e15df49b9abbe397664226d",
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{
  "block": 59334345,
  "op": [
    "comment",
    {
      "author": "perfectthree",
      "body": "Braised Beef with Radish\n![d0b32147f1c44788a2bf91060e5a0624.jpeg](https://cdn.steemitimages.com/DQmdL1LPaBGfGMZtzQzgS22oHoWcCSCygfpSUJdw8Dqo9Za/d0b32147f1c44788a2bf91060e5a0624.jpeg)\nIngredients: 2 catties of beef brisket, 2 catties of radish, 1 piece of ginger, dried chillies, peppercorns, star anise, cinnamon, allspice, rock sugar\n\nSeasoning spices: bean paste, chilli powder, soy sauce, salt, pepper\n\nDetails: wash the beef brisket in warm water, then soak for 2 hours to rinse well. Wash the white radish well. Cut into diamond-shaped pieces, cut the beef into 2 cm square pieces, slice the ginger and cut the dried chillies into small pieces. Heat the oil and stir-fry the ginger and beef, add the wine to remove the fishy smell, stir-fry for 2 minutes, then add the dried chillies, pepper, ginger, cinnamon and allspice, stir-fry for 10 minutes, add 1 tsp of chilli powder and bean paste, stir-fry for colour, stir-fry for spicy taste and red oil colour, pour in the hot water, then put the soy sauce and sugar into the pot, boil and stew for 10 minutes, then turn down the heat and stew for For an hour and a half. After the beef is stewed, put in the white radish and stew for another 20-30 minutes, then cook the radish.",
      "json_metadata": "{\"image\":[\"https://cdn.steemitimages.com/DQmdL1LPaBGfGMZtzQzgS22oHoWcCSCygfpSUJdw8Dqo9Za/d0b32147f1c44788a2bf91060e5a0624.jpeg\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}",
      "parent_author": "",
      "parent_permlink": "hive-120412",
      "permlink": "roast-beef-with-radish-is-nutritious-tasty-and-delicious",
      "title": "Roast beef with radish is nutritious, tasty and delicious"
    }
  ],
  "op_in_trx": 0,
  "timestamp": "2021-11-26T14:49:03",
  "trx_id": "dc21f739a75a371efd3d4085d98111b676971be3",
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{
  "block": 59306566,
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    {
      "author": "perfectthree",
      "body": "Crispy Chicken Wings\n1. First, prepare a few chicken wings by cleaning them and making a few cuts on them to make them easier to taste.\n\nSlice a little ginger, mince garlic and put the wings together, add 5g of chilli noodles, 3g of black pepper and pour in a little wine to remove the fishy taste.\n\n2. Place 100g of wheat flour, 50g of cornstarch, 5g of baking soda (the baking soda is mainly for fluffing), 3g of white pepper and 3g of black pepper in a bowl and stir to combine the seasoning with the flour.\n\nPrepare a small bowl, put in the right amount of fried chicken powder, beat in an egg, add a little water and stir until there is no dry flour, then pour in a little water and make a fine batter and set aside.\n![de5c7743206246ce8b423efbe9918830.jpeg](https://cdn.steemitimages.com/DQmXEpyQLqW7vhj23EHVSkw1AkrUr9Tfz5eDkKkSEU6P6Vg/de5c7743206246ce8b423efbe9918830.jpeg)\nTake out the marinated chicken pieces, dispose of the garlic on top and coat them with a layer of batter before coating them evenly with fried chicken powder, making sure to coat them evenly so as to produce nice scales.\n\n![4d501bcc5b114da2905951f8aeb814f2.jpeg](https://cdn.steemitimages.com/DQmRXFfj2Kq658UmAVUDiKNM4idNAhp4Jf1b682K8VcwvyK/4d501bcc5b114da2905951f8aeb814f2.jpeg)\n3. Heat the oil in a pan, when the oil temperature is 50 percent hot, put the chicken wings in the pan with the batter in order, turn the heat on low and deep fry the wings, after the wings are set, gently turn them over so that they are evenly heated, about 3 minutes, the wings are fried crispy and golden brown then you can take them out of the pan, a golden crispy chicken wings are ready.\n![fca6c29bce33482fa7131246897c446a.jpeg](https://cdn.steemitimages.com/DQmZJhWxX82w1zFdR3URJfnb99kuqed3KAjgLAUmiWeqGjT/fca6c29bce33482fa7131246897c446a.jpeg)",
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      "parent_author": "",
      "parent_permlink": "hive-120412",
      "permlink": "crispy-chicken-wings",
      "title": "Crispy Chicken Wings"
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  "op_in_trx": 0,
  "timestamp": "2021-11-25T15:29:33",
  "trx_id": "8adf763a5317ee049e9f00c41cd70d5400a9dc49",
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{
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    {
      "author": "perfectthree",
      "permlink": "golden-banana",
      "sbd_payout": "0.059 SBD",
      "steem_payout": "0.000 STEEM",
      "vesting_payout": "184.592264 VESTS"
    }
  ],
  "op_in_trx": 0,
  "timestamp": "2021-11-25T13:39:39",
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{
  "block": 59277935,
  "op": [
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    {
      "author": "perfectthree",
      "body": "Stir-fried bacon with green radish\n1. Prepare a piece of bacon and steam it in a pot for 20 minutes to evaporate the salt inside so that the bacon becomes soft and tender, so that it tastes good and is not salty.\n![cc9397b2890c44a4ad8c425f2d4ca788.jpeg](https://cdn.steemitimages.com/DQmUHJFzP8QcrXQn1oq31EsnYaU2YvM6avAdHxAQ9Bw3MpB/cc9397b2890c44a4ad8c425f2d4ca788.jpeg)\nPrepare a green radish by peeling the outer skin and cutting it into diamond-shaped slices.\n![f1c951ef6b8f4b5384b78561dcb839d4.jpeg](https://cdn.steemitimages.com/DQmRTATHnNJhU91PyojuMMm3Xxb7319L1BUUEmpBPa3VBfm/f1c951ef6b8f4b5384b78561dcb839d4.jpeg)\nChop some spring onions, ginger and garlic for extra flavour, and a few threaded and small rice peppers and garlic cloves to add colour to the dish.\n![e1aafe2b274e4717ace8f796602bd435.jpeg](https://cdn.steemitimages.com/DQmY9U2pCs2rjULRwjUwPJGsxKWJe2nFqikS7WLT85JpqcV/e1aafe2b274e4717ace8f796602bd435.jpeg)\n2. Blanch the bacon: boil half a pot of boiling water, put the bacon in and boil it for a while to further remove the saltiness and make it tender, cook for about 1 minute, pour the bacon out and rinse it off with water.\n![6667a86f94f74d4aab944dd5e5353d84.jpeg](https://cdn.steemitimages.com/DQmTtF1F4BYXPg97BhuwWBQNFFiNgqZ14htia5J1G52Zngr/6667a86f94f74d4aab944dd5e5353d84.jpeg)\n3. Slip the bacon into the oil: heat the oil in a pan, pour in the bacon when the oil is fifty percent hot and quickly slip the oil for 10 seconds, then fish it out and set aside.\n![f0b109821aaf4b20a3948eb5f00a1489.jpeg](https://cdn.steemitimages.com/DQmUdpbEnLRv8KBWsAuGSS2J7gyT5Xv69xgkhmJMskq4M8D/f0b109821aaf4b20a3948eb5f00a1489.jpeg)\n4. leave the bottom oil in the pot, put a piece of lard to increase the fragrance, add star anise, onion, ginger and garlic together, stir-fry the radish on low heat, stir-fry the water in the radish, add a little salt to let the oil seep into the radish slices inside, stir-fry the green gas of the radish, then put the pepper and pepper and continue to stir-fry\n![f9be94ba1e284b649d4967f4340b200a.jpeg](https://cdn.steemitimages.com/DQmXaM4xftrU6nowkJue1GFYSNACfDLi7SKhKt8HbSHCNiW/f9be94ba1e284b649d4967f4340b200a.jpeg)\nStir-fry the radish to create a spicy flavour, add the right amount of soy sauce to even out the colour, then add the right amount of sugar, monosodium glutamate, chicken powder, salt and thirteen spices to taste, drizzle in half a ladle of water to mix the seasonings, add the garlic to the pan and then add the bacon, stir-fry quickly to bring out the aroma, then drizzle in some bright oil to brighten the colour, a salty and crispy fried bacon with green radish is ready!\n\nTranslated with www.DeepL.com/Translator (free version)\n![a0a339c96cfb4e499c513f9007def144.jpeg](https://cdn.steemitimages.com/DQmVuKWQqB9BSe7Sj6HL1KYJW2VsKvPTYzoEjjkdYztXqW9/a0a339c96cfb4e499c513f9007def144.jpeg)",
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      "parent_author": "",
      "parent_permlink": "hive-120412",
      "permlink": "stir-fried-bacon-with-green-radish",
      "title": "Stir-fried bacon with green radish"
    }
  ],
  "op_in_trx": 0,
  "timestamp": "2021-11-24T15:27:21",
  "trx_id": "e585d8fea73d9d25b70d08cdf30ecf97ed109843",
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{
  "block": 59248296,
  "op": [
    "comment",
    {
      "author": "perfectthree",
      "body": "Beef stew with radish\n1. Prepare a piece of fresh beef and cut it straight into large chunks.\n![9188f6762a1d46d39ada9a4cb28b3888.jpeg](https://cdn.steemitimages.com/DQmVrSmZLcMMfpPNEF4xxec2X7FFEDJ3MisrPkzNf8NsMxC/9188f6762a1d46d39ada9a4cb28b3888.jpeg)\nPrepare one white radish, peel it and cut it into hobnail pieces, then soak it in water and wash it well.\n![df58d7d97e284c6bb4f64d0b7369f0c8.jpeg](https://cdn.steemitimages.com/DQmV9ZecsDswXBtqYvNnu8PCPQhGNHNVX1iBUucGPMKeTdD/df58d7d97e284c6bb4f64d0b7369f0c8.jpeg)\n2. Prepare a casserole dish, pour some more water, put the beef under cold water, turn on a low heat and heat slowly, stirring often so that the meat is evenly heated to remove the blood inside, skimming a few times during the froth until no blood overflows.\n\nThis step is also known as cutting off the blood so that the stew comes out clear and the beef tastes more tender, cover the pot with a lid after the blood is skimmed off and turn down the heat to simmer for 40 minutes.\n![78218c488d5345f7983892a8d5011f96.jpeg](https://cdn.steemitimages.com/DQmQsod12kNjrvGEPkNWcjR5gpYetNgp411xrMFf9BjBzw3/78218c488d5345f7983892a8d5011f96.jpeg)\nAfter 40 minutes, open the lid and pour the radish into the pot, then add some spring onions and ginger to remove the fishy aroma, without any seasoning and without the wine, to fully retain the original flavour of the beef.\n![8f0ce4f2e2064e29bd2ca66dfd8c3417.jpeg](https://cdn.steemitimages.com/DQmR9LmGWUAKZ2L74RNXTmSikcQNwaEnUjZZuSsjzZYyKjL/8f0ce4f2e2064e29bd2ca66dfd8c3417.jpeg)\nAfter 10 minutes, stew the radish until the texture is a bit hairy and then you can serve it. Feel free to eat it whenever you want to season it, just a pinch of salt, chicken powder and pepper, punch in a ladle of hot stock to melt the seasoning away, don't season it directly in the pot, then put some parsley and spring onion to garnish it, an original beef stew with radish is ready.\n![ee24a4dcccd74c68b28a3772129d768f.jpeg](https://cdn.steemitimages.com/DQmdeLt34YnovS15pdrahdQbYbUXRnX6wjqu3nmbv6kPug9/ee24a4dcccd74c68b28a3772129d768f.jpeg)",
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      "parent_author": "",
      "parent_permlink": "hive-120412",
      "permlink": "beef-stew-with-radish",
      "title": "Beef stew with radish"
    }
  ],
  "op_in_trx": 0,
  "timestamp": "2021-11-23T14:36:09",
  "trx_id": "a0e1c1417063f52221c087f7354ee68c574243cc",
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{
  "block": 59220174,
  "op": [
    "comment",
    {
      "author": "perfectthree",
      "body": "Poached Tofu Skin\n![290faa03bffa41bb9dfd4b53583c352e.jpeg](https://cdn.steemitimages.com/DQmSw7SzEJpzJmwGLoBbVN1bQGLC7H8x1guJiNMCdHbXhvt/290faa03bffa41bb9dfd4b53583c352e.jpeg)\n\nIngredients: 2 sheets of tofu skin, 3 shiitake mushrooms, half a green bamboo shoot, 3 slices of lettuce, a few scallions, 1 piece of ginger, 4 dried chillies, 3 pieces of garlic, 1 section of white onion, a spoonful of bean paste, salt, chicken powder, a little sugar, 1 spoon of soy sauce, half a spoon of soy sauce and a little pepper.\n\nDirections: 1. Rinse and shred the tofu skin, wash and cut the lettuce into sections, cut the green bamboo shoots into thin strips and slice the shiitake mushrooms.\n\n2、Prepare a hot pot base, chop the shallots, mince the garlic, cut the white onion and dried chillies, and slice the ginger.\n\n3: Boil water in a pot and add a spoonful of salt to the pot, then put the tofu skin into the pot, stir it with chopsticks and blanch for a minute, take it out and put it in cool white water to chill it, so that it tastes better.\n\n4: Add a good amount of oil to the frying pan and stir-fry the hot pot base, ginger, white onion and half of the chillies, plus a spoonful of bean paste, together with the red oil.\n\n5, then add the right amount of boiling water, start seasoning, salt, chicken powder, a little sugar, 1 spoon of soy sauce, half a spoon of soy sauce, a little pepper and mix well.\n\n6: Pour in the chopped vegetables, cook for about 1 minute to break, take them out and put them in the bottom of the casserole dish, then put the shredded tofu in for half a minute to control the water.\n\n7: Remove and place on top of the vegetables, pour over the stock, sprinkle with the minced garlic, chopped spring onion and half of the remaining dried chillies, heat the oil in a pan and pour over the hot oil to stimulate the aroma.\n\nTranslated with www.DeepL.com/Translator (free version)",
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      "parent_author": "",
      "parent_permlink": "hive-120412",
      "permlink": "poached-tofu-skin",
      "title": "Poached Tofu Skin"
    }
  ],
  "op_in_trx": 0,
  "timestamp": "2021-11-22T15:01:57",
  "trx_id": "67ce0f6c1f8d70585e6ed247b645956d0a2e75d6",
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{
  "block": 59187699,
  "op": [
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    {
      "author": "perfectthree",
      "body": "Braised Vegetables\n![94eab18732f34919b174627e98a6f968.jpeg](https://cdn.steemitimages.com/DQmZeGtbRW8FBE4yDmf3DTYzBAuDkTnnXcHVN4DjvgR6kkd/94eab18732f34919b174627e98a6f968.jpeg)\nIngredients: cabbage, tofu, mushrooms, spring onion, ginger, spicy sauce, salt, chicken seasoning.\n\nDirections: 1: Rinse a piece of tofu, drain it, cut it into thick slices, add a little oil to the pan, heat the oil and add the tofu pieces to the pan, fry them slowly over low heat, fry the tofu until golden brown on both sides and serve.\n\n2: Clean the mushrooms and cut them into thick slices, peel off 1 small cabbage piece by piece with your hands, rinse well, cut the cabbage helper into thin slices with a blade and the cabbage leaves into large slices.\n\n3: Add an appropriate amount of oil to the stew pot, add the chopped onion and ginger sauteed in advance, then add the sliced mushrooms and stir-fry to soften.\n\n4: Then fry the tofu with the cabbage leaves, lay it on top of the mushrooms and add the right amount of spicy sauce or season to your taste.\n\n5: Add the appropriate amount of water, not too much, but about half the amount of water used to cover the ingredients, bring to the boil over high heat and cover the pan with a lid, let the ingredients simmer for 8 minutes.\n\n6, before serving, add a little chicken seasoning to increase the aroma of this stewed tofu with cabbage again, and serve.\n\nTranslated with www.DeepL.com/Translator (free version)",
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      "parent_author": "",
      "parent_permlink": "hive-120412",
      "permlink": "braised-vegetables",
      "title": "Braised Vegetables"
    }
  ],
  "op_in_trx": 0,
  "timestamp": "2021-11-21T11:48:42",
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{
  "block": 59133477,
  "op": [
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      "author": "perfectthree",
      "body": "![image.png](https://cdn.steemitimages.com/DQmRaTmX6KJBJv98Z2NmGUxSPJRcZCDwTXkaBpyTrbw8epN/image.png)\nIngredients\nTwo chicken thighs    Chinese cooking wine Three tablespoons       Two tablespoons of soy sauce\nHalf a spoonful of pepper   A quarter of a spoon of soy sauce     One tablespoon of soy sauce     Half a tablespoon of honey\n\nStepsq\n\n![image.png](https://cdn.steemitimages.com/DQmPn6vUBLAtEGxjZqEZaxdssgq77qnYSXbzZRnEpYxxZ14/image.png)\n 1.prepare two of this large chicken thigh meat, it is best to buy fresh frozen kind of do not know how long frozen, the taste is certainly not good I also deliberately soaked half an hour to remove the blood water\n![image.png](https://cdn.steemitimages.com/DQmezF7vuKspzgv283oYDymwhvpasgxg8dHJH5q9XUneFKs/image.png)\n2: Chop the bones off the top of this with a knife\n![image.png](https://cdn.steemitimages.com/DQmb9Zm95t5ctyLLMU3Jzxsir7y6re9mQGiFigucDVudCqX/image.png)\n3, and then poke holes with a toothpick, so that the marinade will be easier to taste Oh\n![image.png](https://cdn.steemitimages.com/DQmctw5mEVtzHeqHkbr3Ui62kTBpVbYpCESe4VS21ArxieV/image.png)\n4, get the chicken pieces rinsed again into a large bowl two spoons of ginger, a spoon of cooking wine, a quarter of a spoon of pepper, a spoon of soy sauce, a little salt hands repeatedly scratched, covered with plastic wrap marinate for a few hours, marinate a night in advance better ah\n![image.png](https://cdn.steemitimages.com/DQmWJtUo8xv6jpHDRcBLUMniqZgN9y2uZWCK9TvbV3HVDtA/image.png)\n5, we will adjust the teriyaki sauce: two spoons of wine, a spoon of soy sauce, a spoon of oil, a quarter of a spoon of soy sauce, half a spoon of honey, add two spoons of water and stir well This ah everyone tastes different, take chopsticks to taste yourself\n![image.png](https://cdn.steemitimages.com/DQmaT652Z2ipoeEjMiexxVU42F1dc4JqWKEHaSaTAQVuDC1/image.png)\n6, put a little oil in the pan, slightly heated marinated chicken thighs put in the frying until golden, do not be too anxious to flip oh small fire will not be so easy to paste about two minutes or so shaking to see\n![image.png](https://cdn.steemitimages.com/DQmRBnhRkoYzshxygSXAgUiupzgbtggMtQDcagb4neRGrmP/image.png)\n7: Turn over and fry until golden brown, pour in the teriyaki sauce and simmer over medium-low heat for a while.\n\n![image.png](https://cdn.steemitimages.com/DQmYB1Bvn3YzCdZbFcpc1dxRPYsXdkQ6iLKyxTDCQdzk7Z4/image.png)\n\n8、Take out the fried chicken and cut it into even pieces with the fragrant rice, in fact, you can also serve it with a little vegetable, or white boiled asparagus I am an uncompromising meat eater, so I directly plate the meat\n\n![image.png](https://cdn.steemitimages.com/DQmRMWtUkcdbq9feuT4YXUuWGe5kJfxnhWbxortxRzuDY19/image.png)",
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      "parent_author": "",
      "parent_permlink": "hive-120412",
      "permlink": "no-one-can-escape-the-temptation-of-teriyaki-chicken-cutlet-rice",
      "title": "No one can escape the temptation of teriyaki chicken cutlet rice"
    }
  ],
  "op_in_trx": 0,
  "timestamp": "2021-11-19T14:22:21",
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{
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  "op": [
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    {
      "author": "perfectthree",
      "permlink": "golden-banana",
      "voter": "heroism",
      "weight": 1500
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  ],
  "op_in_trx": 0,
  "timestamp": "2021-11-19T12:22:00",
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{
  "block": 59103980,
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      "author": "perfectthree",
      "body": "Golden banana: banana, egg\nWhat is a child's childhood, only when they grow up do they understand that it is their mother's cooking and the thought they put into it for their children.\n\n3 bananas, 2 eggs in one collision, better than shredded bananas, and easy to make with a wrap of breadcrumbs.\n![7777940491404799bd5dc043abcf3ee3.jpeg](https://cdn.steemitimages.com/DQmSfdXyofkKXL33JRTZv47fAeF6P6mJwA8uV6m623iuRBj/7777940491404799bd5dc043abcf3ee3.jpeg)\n1. Undress the banana and cut it into sections, small for more children and large for less. Beat 2 eggs in a bowl and stir.\n\nPour a little more flour and starch into the bowl and mix well, how can children eat without breadcrumbs?\n\n2. Coat the bananas in the egg wash, then in the starch, then in another layer of egg wash, and finally stick to the breadcrumbs, so that they are not easily desiccated when handled for frying and come out more crispy.\n\nTranslated with www.DeepL.com/Translator (free version)\n![62bdb804e4c24e81aa0405c7d089b7bc.jpeg](https://cdn.steemitimages.com/DQmcVDFQhePSTcb5cBF1VQy4Skfp81HhScrNfKfNgMx195s/62bdb804e4c24e81aa0405c7d089b7bc.jpeg)\n3. Heat some oil in a pan, heat the oil at 50%, turn on a low heat and fry the bananas slowly to crisp them up and colour them on the line.\n![ac0d47731b4f4ccfa45811d67b22898c.jpeg](https://cdn.steemitimages.com/DQmPswwrCJ5fz8JBvdZoEeeaQaBzYpkD7iw5ZcVhUeqQjce/ac0d47731b4f4ccfa45811d67b22898c.jpeg)",
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      "parent_author": "",
      "parent_permlink": "hive-120412",
      "permlink": "golden-banana",
      "title": "Golden Banana"
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  "op_in_trx": 0,
  "timestamp": "2021-11-18T13:39:39",
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{
  "block": 59073814,
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      "author": "perfectthree",
      "body": "Braised Blackfish\n![c21fec1d11e145aa91c0be3f455d619e.jpeg](https://cdn.steemitimages.com/DQmbV7cxhqGQRSLRPjTKCyEu9rcavLkXMfRinU9JUvTWv1v/c21fec1d11e145aa91c0be3f455d619e.jpeg)\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.tgy6",
      "json_metadata": "{\"image\":[\"https://cdn.steemitimages.com/DQmbV7cxhqGQRSLRPjTKCyEu9rcavLkXMfRinU9JUvTWv1v/c21fec1d11e145aa91c0be3f455d619e.jpeg\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}",
      "parent_author": "",
      "parent_permlink": "hive-120412",
      "permlink": "braised-blackfish",
      "title": "Braised Blackfish"
    }
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  "op_in_trx": 0,
  "timestamp": "2021-11-17T11:34:33",
  "trx_id": "544ab5878177ea971eb3bfa3d858a96cfa4b93f1",
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{
  "block": 59049814,
  "op": [
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    {
      "author": "perfectthree",
      "body": "Braised Pork\n![96217e8aa6b949139330f832a262d1a7.jpeg](https://cdn.steemitimages.com/DQmaomyWmqM2yQLSr7ibSX1Z5o9RbcETTrAzcYFnPsqBdpL/96217e8aa6b949139330f832a262d1a7.jpeg)\n\n\nAs one of the most classic home-cooked dishes, braised pork is a delicious dish for all ages. A delicious braised pork should not only be red and attractive, but also fatty but not greasy, lean but not woody, which is truly a taste you can't get enough of.\n\nMain ingredients: pancetta, garlic, spring onion, ginger, red pepper, star anise\n\n1, wash and cut the meat into sesame sauce size, then cold water into the pot with wine to remove the fishy, boil over high heat, boil the blood foam, then fish out and wash the spare.\n\n2, no oil in the pot, the pancetta stir-fried fat, so that the meat is not greasy, stir-fried Sheng out of the spare.\n\n3, re-start the pan with oil and rock sugar, stir-fry until the dates are red, stir-fry the pork, then add a can of beer and an appropriate amount of water, add star anise, ginger, green onion, soy sauce, soy sauce, oyster sauce and stir-fry evenly, boil over high heat, turn down the heat for 60 minutes.\n\n4、After the time is up, reduce the juice over high heat, add garlic, add a little salt and stir fry evenly.\n\nTranslated with www.DeepL.com/Translator (free version)",
      "json_metadata": "{\"image\":[\"https://cdn.steemitimages.com/DQmaomyWmqM2yQLSr7ibSX1Z5o9RbcETTrAzcYFnPsqBdpL/96217e8aa6b949139330f832a262d1a7.jpeg\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}",
      "parent_author": "",
      "parent_permlink": "hive-120412",
      "permlink": "braised-pork",
      "title": "Braised Pork"
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  "timestamp": "2021-11-16T14:36:09",
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{
  "block": 59017420,
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    {
      "author": "perfectthree",
      "body": "Boiled lamb meatballs with shredded radish\nMutton is also a popular winter tonic, and when it comes to radish, it's even more so! In the north, there is this dish of shredded radish and boiled lamb meatballs, which is a great way to ward off the cold.\n![image.png](https://cdn.steemitimages.com/DQmZf7bAwUipEotciffiL8cgQEbhj5uWT918269KMsFn8gj/image.png)\nShred the peeled white radish and boil it until transparent, add some seasoning to the minced lamb, roll it into meatballs and put it into the pot with the shredded radish.",
      "json_metadata": "{\"image\":[\"https://cdn.steemitimages.com/DQmZf7bAwUipEotciffiL8cgQEbhj5uWT918269KMsFn8gj/image.png\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}",
      "parent_author": "",
      "parent_permlink": "hive-120412",
      "permlink": "boiled-lamb-meatballs-with-shredded-radish",
      "title": "Boiled lamb meatballs with shredded radish"
    }
  ],
  "op_in_trx": 0,
  "timestamp": "2021-11-15T11:27:15",
  "trx_id": "59a01b294371d133110ed526a47d9c5a927d5e0a",
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{
  "block": 58988127,
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      "author": "perfectthree",
      "body": "Braised Tofu with Pork Liver\n\n![3be7482fe52041a4875cc6adbb737b35.jpeg](https://cdn.steemitimages.com/DQmXY9a9y3VpdaDFPtqMUPaqZjU2BZExBGmvYxs7JYdfcDj/3be7482fe52041a4875cc6adbb737b35.jpeg)\nIngredients: pork liver, tofu, cooking oil, bean paste, water starch, soy sauce, spring onion, ginger, pepper, pepper, chicken seasoning, cooking wine\n\nMethod.\n\n1: Soak the pig's liver in cool water for more than 30 minutes and cut into pieces.\n\n2: Cut the tofu into cubes.\n\n3、Wash and chop the onion and ginger.\n\n4、Heat the oil in a pan and stir-fry the bean curd paste in 80% of the oil to produce red oil.\n\n5, under the pork liver stir-fry browning hard pieces.\n\n6, add wine, green onion and ginger stir-fry evenly.\n\n7, add soy sauce, pepper powder stir-fry evenly, add tofu stir-fry evenly.\n\n8, add chicken seasoning stir-fry evenly, add water starch stir-fry evenly over high heat to reduce the juice, sprinkle with pepper can be pan",
      "json_metadata": "{\"image\":[\"https://cdn.steemitimages.com/DQmXY9a9y3VpdaDFPtqMUPaqZjU2BZExBGmvYxs7JYdfcDj/3be7482fe52041a4875cc6adbb737b35.jpeg\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}",
      "parent_author": "",
      "parent_permlink": "hive-120412",
      "permlink": "braised-tofu-with-pork-liver",
      "title": "Braised Tofu with Pork Liver"
    }
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  "timestamp": "2021-11-14T10:53:54",
  "trx_id": "5d41b79786f8c79bc54618c7c5e9a2ddbb9cd3e7",
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{
  "block": 58959282,
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      "author": "perfectthree",
      "body": "Rice cooker chicken wings: chicken wings, potatoes, carrots, shiitake mushrooms, bean foam\n1. Put the chicken wings you just bought in the supermarket and soak them in water for a while to get rid of the blood and fishy smell.\n\nCut up some potatoes, carrots and mushrooms and put them in a bowl with some bean foam. Chop some green pepper, onion, garlic and ginger and add a handful of dried chillies and a few green peppercorns.\n\nPrepare some bean paste, oyster sauce and seafood sauce in a small bowl.\n\nWash the soaked chicken wings and drain them, then slash them on both sides for good flavour.\n![9c03032cca79467cb56768f0cc9e7832.jpeg](https://cdn.steemitimages.com/DQmcrM2qecdxWha25dn51DfvT369TQEeH98VyCC1vhmJfit/9c03032cca79467cb56768f0cc9e7832.jpeg)\n2. Heat the oil in a wok. Once the oil is hot, pour in the ginger, garlic and other small ingredients and stir-fry to bring out the aroma.\n\nPour in the chopped vegetables, turn the pan upside down and stir-fry evenly. Drizzle a ladle of water over the side of the pan to season: soy sauce, pepper and cooking wine and turn well to dissolve the seasoning.\n\nBring the soup to the boil. Pour the soup into the rice cooker together with the side dishes.\n\n3. Arrange the chicken wings on top and simmer in the fine cooking rice mode to cook and taste the chicken wings, don't rush to the table when the rice cooker stops.\n![74e7f31b5e2242cc8cbf3bb9eda30cac.jpeg](https://cdn.steemitimages.com/DQmXMr5NafJMX5Sq8BEKdixx8K7PGkM3xsugUcUUsynKqKf/74e7f31b5e2242cc8cbf3bb9eda30cac.jpeg)\nGive it a little more time to reduce the sauce and put on some vegetables.\nAdd the chicken wings back to the wok and turn up the heat to reduce the sauce. Finally, add the peppers and onions, and once the soup has thickened and the peppers and onions have broken off, you can turn off the heat and serve.",
      "json_metadata": "{\"image\":[\"https://cdn.steemitimages.com/DQmcrM2qecdxWha25dn51DfvT369TQEeH98VyCC1vhmJfit/9c03032cca79467cb56768f0cc9e7832.jpeg\",\"https://cdn.steemitimages.com/DQmXMr5NafJMX5Sq8BEKdixx8K7PGkM3xsugUcUUsynKqKf/74e7f31b5e2242cc8cbf3bb9eda30cac.jpeg\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}",
      "parent_author": "",
      "parent_permlink": "hive-120412",
      "permlink": "rice-cooker-chicken-wings",
      "title": "Rice cooker chicken wings"
    }
  ],
  "op_in_trx": 0,
  "timestamp": "2021-11-13T10:43:24",
  "trx_id": "85e495a25b1d2e3522d0f51e02268b6c8ff7accf",
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{
  "block": 58935966,
  "op": [
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    {
      "author": "perfectthree",
      "body": "Mushroom Soup\n\n![image.png](https://cdn.steemitimages.com/DQmYX3MSasZtfnGSJpJtajhugdEAQLW6s2nghFJv3NQwp5d/image.png)\nMushrooms are an excellent ingredient that is not only nutritious but also tasty, and the soup made from them is lip-smackingly rich and tasty, even more so than fish soup.\n\nIngredients: mushrooms, coriander, spring onions\n\n1: Break off the roots of the portobello mushrooms, but don't break them to pieces to keep them intact. Cut the spring onions into florets and chop the coriander.\n\n2: Heat a little oil in a pan and fry the mushrooms, mouth side down, until lightly golden, then turn them over and fry for 2 minutes.\n\n3: After frying out the juice, add the right amount of water, then use kitchen scissors to cut up the mushrooms, cook over high heat and add salt and pepper to taste.",
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      "permlink": "mushroom-soup",
      "title": "Mushroom Soup"
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  "op_in_trx": 0,
  "timestamp": "2021-11-12T15:11:03",
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{
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      "body": "Carrot and mutton dumplings\n![bb9a506453444ba98deb0e718466267d.jpeg](https://cdn.steemitimages.com/DQmcb7KvX79r5nUSCYSqVTGLWsfJcrhLGzhYaQ5X7i8GR6V/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 serve.\n\nTranslated with www.DeepL.com/Translator (free version)",
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      "title": "Carrot and mutton dumplings"
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  "timestamp": "2021-11-11T15:17:39",
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{
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      "body": "Garlic Beef Rolls\n![7bd54e7ace44462aaaf45f68b4d1d1a1.jpeg](https://cdn.steemitimages.com/DQmbft44FDYM7f7aHm6X664u9cCuWJEoLA2RNPxSTQ1KN5D/7bd54e7ace44462aaaf45f68b4d1d1a1.jpeg)\nIngredients: 500g fatty beef roll / one green onion knot / 3 slices of ginger / 3g sugar / 3 tablespoons chopped pepper / salt / 10g minced garlic / 2 tablespoons vinegar / 2 tablespoons soy sauce / moderate amount of chopped green onion / one cucumber / 25ml corn oil\n\nStep 1: Wash the cucumber and scrape it into thin slices with a peeler.\n\nStep 2: Roll the cucumber slices into small rolls and place them in the middle of the plate.\n\nStep 3: Combine all the seasoning ingredients in a bowl and mix evenly to make a sauce.\n\nStep 4: Boil water in a pot, put the fatty beef rolls under the pot and scald them, skim off the foam during the cooking process.\n\nStep 5: Pick up the cooked fatty beef rolls and place them in a circle around the cucumber rolls.\n\nStep 6: Drizzle evenly with the seasoned sauce.\n\nStep 7: Heat the oil and pour it over the fatty beef rolls with garlic sauce, so that the sauce and ingredients are fully absorbed and blended, and mix well when eating.",
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      "permlink": "garlic-beef-rolls",
      "title": "Garlic Beef Rolls"
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  "timestamp": "2021-11-10T10:40:00",
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      "author": "perfectthree",
      "body": "Stir-fried Shredded Potatoes\n\n![cdb0a6d01acd41f78fd767a5845270c1.jpeg](https://cdn.steemitimages.com/DQmYBium4cj77ahVNj2yPjmkiwWpZeTac2oQzWixVdiQWar/cdb0a6d01acd41f78fd767a5845270c1.jpeg)\n\nIngredients: 1 potato, 1/3 carrot, 1 spoon of soy sauce, 1 spoon of rice vinegar, ½ spoon of salt, 2 garlic, 2 small onions\n\nPreparation method.\n\nPeel and shred the potatoes, then wash them in water to remove the starch, and drain them. Peel and shred the carrots, slice the garlic, and cut the white and green onion leaves separately. Heat oil in a pot, add white onion, garlic and carrot to it and stir-fry for fragrance, then add potatoes to it and stir-fry evenly; if you are afraid of sticking to the bottom of the pot, add some water from the side of the pot and add 1 spoon of soy sauce; then add 1 spoon of rice vinegar, the vinegar must not be less to keep the potatoes crisp, then add salt to it and stir-fry evenly. Finally, add the green onion leaves before serving and stir-fry evenly to get out of the pot, do not stir-fry too much.\n\nTranslated with www.DeepL.com/Translator (free version)",
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      "parent_author": "",
      "parent_permlink": "hive-120412",
      "permlink": "stir-fried-shredded-potatoes",
      "title": "Stir-fried Shredded Potatoes"
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  "op_in_trx": 0,
  "timestamp": "2021-11-08T14:03:09",
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{
  "block": 58789570,
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      "author": "perfectthree",
      "body": "![a9d013892ed14a9c91fc8dd263b906eb.jpeg](https://cdn.steemitimages.com/DQmQaUivjTe5WUuHae3me9REHhrB1yXNvUwzNQArUS8ewNG/a9d013892ed14a9c91fc8dd263b906eb.jpeg)\nBraised pork ribs with radish\nIt is said that \"eat radish in winter and eat ginger in summer\". In the cold winter, we will choose some pork, lamb, beef and other high-calorie food, with radish stew at the same time, it is rich in dietary fiber, more conducive to digestion and absorption. Personally, I prefer the combination of meat and vegetarian dishes, although it is to eat meat meat, but personally do not like too much greasy food. The ribs themselves are more refined, not fatty, with white radish, the combination of meat and vegetarian, is my favorite.",
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      "parent_permlink": "hive-120412",
      "permlink": "braised-pork-ribs-with-radish",
      "title": "Braised pork ribs with radish"
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  "timestamp": "2021-11-07T12:26:45",
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{
  "block": 58763079,
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      "author": "perfectthree",
      "body": "![72f0e2875c804ca88b56828c07e17e0c.jpeg](https://cdn.steemitimages.com/DQmNZMHAxf5EcbBmzjp6YuDEt54FihocFfGvQCgjZpRGxy7/72f0e2875c804ca88b56828c07e17e0c.jpeg)\nIngredients: scallop meat, green onion, ginger, 3 tablespoons of Korean spicy sauce, 1.5 tablespoons of oyster sauce, 1 tablespoon of steamed fish soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of sugar, half a tablespoon of rice vinegar, water starch\n\nMethod.\n\n1、Pour enough cool water into the pot, put onion, ginger, a small cup of white wine, and boil over high heat.\n\n2、Pour in scallops and blanch them, drain and set aside.\n\n3、3 tablespoons of Korean spicy sauce, 1.5 tablespoons of oyster sauce, 1 tablespoon of steamed fish sauce, 2 tablespoons of cooking wine, 2 tablespoons of sugar and half tablespoon of rice vinegar are mixed into the sauce.\n\n4、Sauté the ginger and pour in the scallops.",
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      "permlink": "stir-fried-scallop-meat",
      "title": "Stir-fried scallop meat"
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  "timestamp": "2021-11-06T14:15:06",
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      "body": "@@ -1650,30 +1650,106 @@\n ll!%0A\n+%0A\n !%5B\n-Uploading image #6...%5D(\n+image.png%5D(https://cdn.steemitimages.com/DQmPbBYyGRbqng6jCpwezddNykLgNH1N4xQxzUAbhLBcykb/image.png\n )\n",
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      "permlink": "potato-pine",
      "title": "Potato Pine"
    }
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  "timestamp": "2021-11-05T15:28:03",
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{
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      "body": "Potato Pine\nSweet potato pine, this dish has both value and taste, sweet and crispy in the mouth, a unique flavor, do not miss with children at home!\n![image.png](https://cdn.steemitimages.com/DQmUkub8nxeozJkoEYiErnsCs2mNY16LwJhWe4UqzEuJsSx/image.png)\n List of ingredients  Black skin potato, cooking oil, sugar, red pepper\n Production steps \n1, first to peel potatoes, I used black potatoes, more suitable for frying, white potatoes less starch content, not suitable for frying\n![image.png](https://cdn.steemitimages.com/DQmRNRpNi7cdjP2gQH93sg1HacJG8WkakPVrExHBvc8YpU6/image.png)\n2, sliced and shredded, although I can not cut the degree of the needle, but as far as possible, the finer cut the better it, cut and then wash twice, control the water can start frying\n![image.png](https://cdn.steemitimages.com/DQmUerej8FFNEYJackMXswVh4ihQPQEvfwr7vjTtV7d3gGA/image.png)\n3, pour oil in the pot, oil temperature of 6 into the heat to small fire frying, if the use of a small pot, it is recommended to slowly pour in, and then fry over low heat\n![image.png](https://cdn.steemitimages.com/DQmS5JppWbJUrCjPLS4RqmobxBE8k2bAyhv1PaKG5zuHFQY/image.png)\n4, the process of frying potatoes is the first is to low heat, the second is to use chopsticks to flip back and forth, fried until the potato shreds completely crisp, in the pot can hear the sound of crispy, you can take out of the pot\n![image.png](https://cdn.steemitimages.com/DQmWpMKMTNS53trhzHUjNXMZpi1zpR6knjAFdQKQTcVsxqw/image.png)\n5, while hot plate, sprinkle with sugar, red pepper rings garnish a little, sweet potato pine is ready, eat is crispy, the taste is sweet, and is really not greasy at all!\n![Uploading image #6...]()",
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{
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      "author": "perfectthree",
      "body": "Stir-fried Beef Tenderloin with Peppers\n![ded7d94cb1e24fccaab50a4ca46594ad.jpeg](https://cdn.steemitimages.com/DQmbNFcQtGJyz6buFECfjGvYW4f3DS57dqjuozRv5RYzyBS/ded7d94cb1e24fccaab50a4ca46594ad.jpeg)\n-Ingredients and seasoning preparation: beef, red pepper, green pepper, small rice pepper, garlic, ginger, cooking wine, soy sauce, salt, black pepper, cornstarch.\n\n-Cooking production steps process.\n\n1, the green and red peppers to remove the seeds, remove the white film inside, cut into strips; small rice pepper, garlic, ginger cut, spare.\n\n2, cut the steak into long strips add wine, cracked black pepper, cornstarch, stir well, marinate for 10 minutes.\n\n3, frying pan heat into the oil, burnt ginger and garlic, pour into the beef strips quickly stir-fry until browned.\n\n4, the beef pushed to the edge of the pan, the next chili pepper appropriate stir-fry, add a little soy sauce, salt seasoning stir-fry evenly",
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      "permlink": "stir-fried-beef-tenderloin-with-peppers",
      "title": "Stir-fried Beef Tenderloin with Peppers"
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  "timestamp": "2021-11-04T14:44:33",
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{
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      "body": "Turtle pickled rice\n![SksA1RMAqmiiT7.jpeg](https://cdn.steemitimages.com/DQmVBtvxdJCuSbfwN25JH9f79coWh3PuWAQtAUxZaHQ1BBc/SksA1RMAqmiiT7.jpeg)\nAfter slaughtering the snapper and scalding it with hot water at 80 degrees, chop it into small pieces. Put onion, ginger and garlic in a pot, pour in the snapper, stir dry the water vapor, char the surface, add the wine and secret sauce, stew for 20 minutes on low heat, and close until the soup is thick. The rice in the turtle foam is Thai fragrant rice steamed with Farmer's Spring water. This dish is rich in collagen, nutritious, golden in color and endless in taste.\n\nTranslated with www.DeepL.com/Translator (free version)",
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      "permlink": "turtle-pickled-rice",
      "title": "Turtle pickled rice"
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  "op_in_trx": 0,
  "timestamp": "2021-11-03T14:39:45",
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{
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      "body": "Steamed enoki mushroom with garlic and millet pepper\n![73e933a323d64dda87dba75dfc90a21b.jpeg](https://cdn.steemitimages.com/DQmfDQggB833LGRbK9L6bTGdbLqpuNM33fTtvybHkaByXg8/73e933a323d64dda87dba75dfc90a21b.jpeg)\nIngredients: 200g enoki mushrooms, 5 spicy peppers, 1 head of garlic, 1 green pepper, 2 tbsp of soy sauce, 2g of salt, 2g of sugar, 1 tsp of vinegar, 20ml of canola oil.\n\nMethod.\n\n1、Remove the roots of enoki mushrooms (1.5 cm can be), wash and tear into a small cluster\n\n2, cool water on the pot, steam 8 minutes after the steam can be\n\n3, chopped chili and garlic\n\n4, do not pour out the steamed water, keep it aside, and take out the enoki mushrooms and put them on a plate\n\n5、Heat a little oil in a pot, add chili and garlic, add soy sauce, salt, sugar, vinegar and enoki mushroom juice and cook.\n\n6、Pour on the mushrooms, cut some chopped onion or green pepper and sprinkle it on.",
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      "permlink": "steamed-enoki-mushroom-with-garlic-and-millet-pepper",
      "title": "Steamed enoki mushroom with garlic and millet pepper"
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  "timestamp": "2021-11-02T13:24:36",
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      "author": "perfectthree",
      "permlink": "tofu-shrimp-and-egg-soup",
      "voter": "joycefrank",
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  "timestamp": "2021-11-02T12:22:12",
  "trx_id": "e6fc7ebeda1596b9f7297cf80a6a36618db4144d",
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{
  "block": 58618976,
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      "author": "perfectthree",
      "body": "Tofu, shrimp and egg soup\n![c25c22e02ba842338dcc3764ed048ba2.jpeg](https://cdn.steemitimages.com/DQmcAAdWF6Lhdf5N5LCj495EdApuZGnsytfbYwXVweYb8sZ/c25c22e02ba842338dcc3764ed048ba2.jpeg)\nTofu, shrimp and egg soup is a very popular dish for children and the elderly, tender and nutritious, the practice is also relatively simple Oh!\n\n1, the first ingredients needed are lactone tofu or young tofu can be, as well as shrimp, beans, red and yellow peppers.\n\n2, first of all, the tofu cut into small pieces and standby, shrimp to remove the shrimp line and wash standby, hairy beans peeled to take out the hairy bean grain standby.\n\n3, prepare a pot of boiling water, add a spoonful of cooking salt, blanch the tofu to remove the smell of beans, blanching and take out and set aside, hairy beans and shrimp are also put into the pot of boiling water to blanch.\n\n4, pot of hot add oil, oil to 60% hot add ginger and scallions, then stir-fry into the beans, then add tofu and shrimp, stir-fry evenly and then add a bowl of water, then add salt, boil covered with a small fire for about 10 minutes, and finally add water starch, the soup slightly thickened can be served!\n\nTranslated with www.DeepL.com/Translator (free version)",
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      "permlink": "tofu-shrimp-and-egg-soup",
      "title": "Tofu, shrimp and egg soup"
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  "timestamp": "2021-11-01T13:28:18",
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      "author": "perfectthree",
      "body": "Cordyceps and lotus seeds vegetable soup\n![5cb602e9937f4e06b5571f36f0bff9f5.jpeg](https://cdn.steemitimages.com/DQmezajmgSjx2aee5b4JTbvVtDT2C3q5HfGiEHjmSgMFVGf/5cb602e9937f4e06b5571f36f0bff9f5.jpeg)\n\nIngredients: a large bowl of chicken broth, 15 grams of cordyceps, 30 grams of lotus seeds, a handful of sea mushrooms, 20 grams of broccoli, 1 tsp of salt, a little chicken essence\n\nDirections: 1. Soak lotus seeds and cordyceps in water in advance, then prepare the other ingredients. 2. Heat a little olive oil in a pot and stir-fry the seafood mushrooms. 3. Pour in chicken broth or plain water, then add cordyceps and lotus seeds and cook for about 3 minutes. 4. Add broccoli, salt and chicken seasoning, continue to stew for 3 minutes and serve.",
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      "permlink": "cordyceps-and-lotus-seeds-vegetable-soup",
      "title": "Cordyceps and lotus seeds vegetable soup"
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  "op_in_trx": 0,
  "timestamp": "2021-10-31T12:09:15",
  "trx_id": "271bea045c7c7af745a0f5698ea79b0a913cfd1f",
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{
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      "author": "perfectthree",
      "body": "Osmanthus duck\n![32979cc3092743a9827a0aba52908817.jpeg](https://cdn.steemitimages.com/DQmbmmjrdhSSim2t1hfgp7f5fEJH6QLK3NYAnfSDJGvbhjq/32979cc3092743a9827a0aba52908817.jpeg)\nAlthough it can be made all year round, the best color and taste is around mid-autumn every year, and it is called Guihua duck because of the fragrance of laurel flowers. Guihua duck skin fat bone fragrance, bright color, both fragrant, tender, fresh characteristics, let people eat unforgettable, endless aftertaste.\n\nThe dry weather in autumn and winter, eating duck meat is also very suitable, not on fire, mild and nourishing, like to eat duck cutie don't miss this seasonal cuisine. The duck does not contain cinnamon yo~",
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      "parent_permlink": "hive-120412",
      "permlink": "nanjing-specialties-guihua-duck",
      "title": "Nanjing Specialties Guihua Duck"
    }
  ],
  "op_in_trx": 0,
  "timestamp": "2021-10-30T12:31:54",
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{
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      "body": "Thai lemongrass bullfrog\n![4f789128c35a4ce78f313cb20f166120.jpeg](https://cdn.steemitimages.com/DQmRDBQLcJJG1GTcWEkcvS9vjmrZvZg31KWGqZ7QQgCmeAs/4f789128c35a4ce78f313cb20f166120.jpeg)\nIngredients.\n\nBatch marinated bullfrog (bullfrog chopped, add appropriate amount of salt, monosodium glutamate, chicken powder, ginger juice, flower carving wine fully grasp, into the fresh refrigerator to marinate for 4 hours) 300 grams, lemongrass, apricot mushroom slices each 50 grams, celery pieces, lotus root slices each 100 grams.\n\nMethod.\n\n1, marinated bullfrog add egg yolk liquid (two egg yolks) to grasp, sprinkle a little dry starch to grasp, into a 60% hot frying pan over high heat until golden brown, then pick up and control the oil.\n\n2: Add celery and lotus root slices into oil and salted water in turn until broken, then remove and control the water.\n\n3: Deep fry mushroom slices in 50% hot oil until broken, then remove.\n\n4、Heat the oil in the bottom of the pot, fry garlic and ginger, add 10 grams of homemade dry pot sauce, 2 grams of salt, 2 grams of MSG and 2 grams of chicken powder, stir-fry celery, lotus root, apricot mushroom and lemongrass, then add 3 grams of MSG and turn well, put the pot in the bottom of the container.\n\n5, the pan slide through, leaving a little oil to heat, under the minced garlic, ginger, dried red chili pepper, fried fragrant, mix in 10 grams of homemade dry pot sauce, salt 1 gram, MSG 2 grams, chicken powder 3 grams stir-fried well, pour into the fried bullfrog pieces quickly stir-fried well to prevent softening, and then mix in MSG 3 grams and turn well, pot served in a serving dish lined with vegetable ingredients to serve.\n\nHomemade dry pot sauce.\n\nPot under the canola oil, lard 500 grams each, 1000 grams of butter to 40% heat, add minced ginger, minced onion, minced garlic frying, 600 grams of chopped Pixian bean paste, 250 grams of red lantern pickled pepper, 300 grams of red oil hot pot base, 300 grams of chopped pepper sauce, 200 grams of dried red pepper, 100 grams of pepper stir-fried until fragrant, then blend in 400 grams of wine stir-fried, stir in 40 grams of thirteen spice powder, to be When the aroma is fully overflowing, put it into a pot and let it cool naturally.",
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      "title": "Thai lemongrass bullfrog"
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      "author": "perfectthree",
      "body": "-01- Marinated chicken rack\nChop the chicken rack into pieces, add thirteen spices, starch and mix well, marinate for forty minutes\n![image.png](https://cdn.steemitimages.com/DQmVayTSy8EVJjWRX65zca9aqYjPjQm1W1Gdhq6huLACoNt/image.png)\n-02- Fried chicken rack\nHeat oil in a pot, when the oil temperature is six to seven years old, add the chicken rack and fry until it is formed and removed.\n![image.png](https://cdn.steemitimages.com/DQmXEiCqVZD3HJBniNhkzDssSoGDtnNxxVU2zohcb2P4cos/image.png)\nWhen the oil temperature of 80% hot, again under the chicken frame, fry until the skin is date red.\n![image.png](https://cdn.steemitimages.com/DQmQyECMvPWtQprA5oeMbVxKy6YJBDHLdXE7no2VaV6CnA3/image.png)\n-03- Stir-fried chicken rack\nHeat oil in a new wok, add chicken rack, minced garlic, chili oil, crushed peanuts, cumin and sesame seeds, stir-fry quickly and thoroughly, add cilantro and stir-fry evenly to remove from the wok.\n![image.png](https://cdn.steemitimages.com/DQmcJKRdLYGWDdNsJFS2XGRwqN3MrhWYnaF67hMWdGuxMx8/image.png)\nSpicy fried chicken frame with red color, crispy skin and fragrant meat, numb and spicy to eat super enjoyable!\n![image.png](https://cdn.steemitimages.com/DQmT5hQBm2EYoiDmAgV4WxckUCY52i7HJb1Pn8aCCDby5k1/image.png)",
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      "title": "The more you nibble, the more you taste Spicy Fried Chicken Rack"
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  "timestamp": "2021-10-28T14:12:24",
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{
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      "author": "joel0",
      "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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      "permlink": "r16gll",
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  "timestamp": "2021-10-26T07:19:27",
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      "author": "perfectthree",
      "body": "1 Beef Stroganoff\nGuangzhou people are fond of eating beef stew, beef brisket, cooked soft and chewy, with a unique sauce, so that people can not stop eating, and straight addiction. Guangzhou has an old granny, pushing a wheelbarrow selling beef mash for more than 30 years, conquered countless people's taste buds, every time out of the stall can be a long queue, waiting for a clock is not shy, Guangzhou people love beef mash love hot, this is the real nostalgia of Guangzhou city.\n\nTranslated with www.DeepL.com/Translator (free version)\n![image.png](https://cdn.steemitimages.com/DQmTAjvkYUcpcPzNzzeG9H1dx9BR8tfiXJaYoJzsqcRNMiv/image.png)\n2 Sausage Noodles\nGuangzhou is the place to eat intestinal noodles, no matter it is mobile vendors or old restaurants, intestinal noodles are one of the must for breakfast of Guangzhou citizens, the noodles are like snow, thin as paper, shiny oil, smooth and delicious.\n![image.png](https://cdn.steemitimages.com/DQmeuqpPY2xdK2YjjGttFY7gjANEJcdc15Qu8aoKfEhZ6Xs/image.png)\n3 Wanton Noodles\nThe famous noodles in the south, not worse than the large open northern side, wonton noodles with \"bamboo noodles\", the production is quite tedious, the texture is strong, the taste is clear and fragrant, cooked wonton and bamboo noodles, add the broth made of big fish, shrimp, scallops, chicken, drizzle a little lard, like to eat noodles do not let go of the delicious.\n![image.png](https://cdn.steemitimages.com/DQmTRjs49CvVybj5dwxMHQHCmao418YFTELkZdKL9r525Ln/image.png)\n4 Bowl cake\nPottery cake is the most popular snack in Guangzhou, many children love it, colorful and various flavors of pottery cake, packed in a palm-sized small tile bowl, with a bamboo stick a turn, a twist, a string, bite, mouth and teeth are delicate and sticky.\n![image.png](https://cdn.steemitimages.com/DQmYmanuxGwKu3EwjY4tQZiMRPLQjhxJEEaPKKp5YtKceWB/image.png)\n5 Deep well roast goose\nYangcheng famous food, there is probably no place than Guangzhou people will eat goose, hot, rich and fatty roast goose, crispy skin and juicy, fat and thin, bared a shiver roast goose juice, and then bite a fragrant unspeakable roast goose meat, happiness burst.",
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      "permlink": "guangzhou-people-s-cuisine",
      "title": "Guangzhou People's Cuisine"
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  "timestamp": "2021-10-25T14:32:09",
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      "author": "perfectthree",
      "body": "【Sour and Spicy Shredded Seaweed】.\nA simple and quick annual dish, shredded seaweed with bowl sauce, tossed, sour and spicy appetizer, very refreshing and delicious.\n![38934cf0feaf4c53b8623432fb3dc7f8.jpeg](https://cdn.steemitimages.com/DQmXQ4cSdHfsri6UFbGN77byQYfE9RLDeUkkDZFPMB1ztni/38934cf0feaf4c53b8623432fb3dc7f8.jpeg)\nIngredients: shredded seaweed, balsamic vinegar, soy sauce, salt, chili, garlic, shallots\n\n\n\n1. shredded dried seaweed into a basin.\n\n2. repeatedly rubbed with water several times to wash off the sand and adherents on the surface until the water is clear, and soaked shredded kelp in sufficient amount of cool water until soft.\n\n3. shredded kelp into a pot of cold water and boil, put a small spoonful of vinegar cooked with 5 minutes, then turn off the heat and cover, simmer until naturally cool; with this method to save time and energy, but also to make shredded kelp soft and chewy rotten, do not fish out with cold water, a rush of hard, a hard chewing hard.\n\n4. finely chopped scallions, cut circles of chili, and minced garlic patted flat.\n\n5. take a bowl, put the minced garlic and chili into the bowl, pour in the right amount of balsamic vinegar, soy sauce, a little salt, mix well, you can pour chili oil or sesame sesame oil according to taste, you can not pour oil if you want to eat fresh.\n\n6. take out the cooled shredded seaweed and put it into a plate, pour the sauce over it, mix well and marinate for half an hour before serving, it is very tasty, and the longer you soak it, the more tasty it is. sprinkle the chopped shallots on it before eating, the dark green shredded seaweed with the tender green chopped shallots is very beautiful.",
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      "title": "Sour and Spicy Shredded Seaweed"
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  "timestamp": "2021-10-24T13:49:27",
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{
  "block": 58333240,
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      "author": "perfectthree",
      "body": "【Sour and Spicy Shredded Seaweed】.\nA simple and quick annual dish, shredded seaweed with bowl sauce, tossed, sour and spicy appetizer, very refreshing and delicious.\n![38934cf0feaf4c53b8623432fb3dc7f8.jpeg](https://cdn.steemitimages.com/DQmXQ4cSdHfsri6UFbGN77byQYfE9RLDeUkkDZFPMB1ztni/38934cf0feaf4c53b8623432fb3dc7f8.jpeg)\nIngredients: shredded seaweed, balsamic vinegar, soy sauce, salt, chili, garlic, shallots\n\n\n\n1. shredded dried seaweed into a basin.\n\n2. repeatedly rubbed with water several times to wash off the sand and adherents on the surface until the water is clear, and soaked shredded kelp in sufficient amount of cool water until soft.\n\n3. shredded kelp into a pot of cold water and boil, put a small spoonful of vinegar cooked with 5 minutes, then turn off the heat and cover, simmer until naturally cool; with this method to save time and energy, but also to make shredded kelp soft and chewy rotten, do not fish out with cold water, a rush of hard, a hard chewing hard.\n\n4. finely chopped scallions, cut circles of chili, and minced garlic patted flat.\n\n5. take a bowl, put the minced garlic and chili into the bowl, pour in the right amount of balsamic vinegar, soy sauce, a little salt, mix well, you can pour chili oil or sesame sesame oil according to taste, you can not pour oil if you want to eat fresh.\n\n6. take out the cooled shredded seaweed and put it into a plate, pour the sauce over it, mix well and marinate for half an hour before serving, it is very tasty, and the longer you soak it, the more tasty it is. sprinkle the chopped shallots on it before eating, the dark green shredded seaweed with the tender green chopped shallots is very beautiful.",
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      "title": "Sour and Spicy Shredded Seaweed"
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  "timestamp": "2021-10-22T13:49:42",
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{
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      "author": "perfectthree",
      "body": "Sweet potato sago dew\n\nDirections: Place sago in a pot of boiling water and cook on high heat for 3 minutes, soak for 6 hours, pour into a basket, rinse once, pour water back into the pot, add sago and cook on high heat for 10 minutes. Peel and wash sweet potatoes, cut into small pieces, add to pot of boiling water, steam for 10 minutes on high heat, drizzle with honey for added sweetness. Add the sago to the dessert bowl, pour in the plain milk, add the sweet potatoes and mix.\n![07b7ea8c2e9a47e2b84aeb132934b836.jpeg](https://cdn.steemitimages.com/DQmSYcVQAUsLABvqMRPVT22x6kjd9byeB2eUacD7arvgJij/07b7ea8c2e9a47e2b84aeb132934b836.jpeg)",
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      "permlink": "zero-added-healthier-low-fat-summer-heat-and-relief-than-drinking-milk-tea-is-much-stronger",
      "title": "Zero added healthier, low-fat summer heat and relief, than drinking milk tea is much stronger"
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  "timestamp": "2021-10-21T15:18:03",
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{
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      "author": "perfectthree",
      "body": "The food that is very addictive to eat once must have its uniqueness, for me there is nothing better than\n\nThe cold fungus root, for us in Henan, this is a very strange name. But in Yunnan, Guizhou and Sichuan is a household name of a small cold dish\n\n![image.png](https://cdn.steemitimages.com/DQmfYDAkajsoxixEqXsCEtPvk9yBui6b4u99c82eXy9udnv/image.png)\nCold fungus root many years ago I ate once in Chengdu, at that time I did not know what fungus root is, the boss explained half a day, I understand the original is fishy grass\n![image.png](https://cdn.steemitimages.com/DQmSQHL6CTNB3e6v3wCW2TPyqbJZnfQyAEUhCACz2iWz3VW/image.png)\nAfter coming back to Henan, because the restaurant did not have this dish, I went to the field to dig with my own hands, my approach is this\n\nPrepare ingredients\n\n250 grams of fungus root, garlic, cilantro\n\nProduction steps\n\n1. Clean the fungus root, fold it into small sections (soak it in water for half an hour if you think it smells fishy) and put it in a basin\n\n2. Add salt, chicken essence, soy sauce, sesame oil, chili oil, garlic foam, cilantro, stir well\n\nCold fungus root is ready, delicious small cold dishes to drink and down to the meal, eat a little every day not on fire!\n![7ace4704c58d44e48d1c7da981ff6447.jpeg](https://cdn.steemitimages.com/DQmePPADNuqL3KV3iVZFGqojYxETZS9Bx6ivFyUSfLVXc58/7ace4704c58d44e48d1c7da981ff6447.jpeg)",
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      "parent_permlink": "hive-120412",
      "permlink": "eating-a-very-addictive-cuisine-once",
      "title": "Eating a very addictive cuisine once?"
    }
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  "timestamp": "2021-10-20T12:25:09",
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{
  "block": 58246093,
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      "author": "perfectthree",
      "body": "Stir-fried Pork with Dried Beans\n![ce3c2138c8ad42ffbb2d625b40c4ff81.jpeg](https://cdn.steemitimages.com/DQmb4zevg464pQrp92L1K34zwrpMPNdztZgWTVXa61CXKNk/ce3c2138c8ad42ffbb2d625b40c4ff81.jpeg)\nCooking production step process.\n\n1, dried aromatic beans cut into slices, water boiling blanching water, so as to remove the fishy smell of beans, and more tender.\n\n2, red pepper cut into pieces; small rice pepper cut circle; ginger, garlic cut froth; garlic seedlings cut, standby.\n\n3, pork tenderloin cut into slices, add the right amount of salt, cooking wine, soy sauce, starch, stir well, marinate for 15 minutes.\n\n4, put the right amount of oil in the pot, pour in the meat slices stir dry and set aside. (Meat stir dry a little more fragrant yo!)\n\n5, again heat oil in a pot, put ginger, garlic, chili pepper stir-fried aroma, pour in dried beans stir-fry.\n\n6, finally pour in the fried meat, and green garlic seedlings, and then add the right amount of soy sauce, oyster sauce, salt stir-fry evenly.",
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      "parent_permlink": "hive-120412",
      "permlink": "stir-fried-pork-with-dried-beans",
      "title": "Stir-fried Pork with Dried Beans"
    }
  ],
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  "timestamp": "2021-10-19T12:47:21",
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{
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    {
      "author": "joel0",
      "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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  "timestamp": "2021-10-18T14:37:00",
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{
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      "body": "Mutton soup\n\n![image.png](https://cdn.steemitimages.com/DQma7zdAwAhk65LHU6sUFiybvWyHP7f3gTyEzGAPT3Tygj7/image.png)\n\nIngredients: lamb.\n\nCut the lamb into pieces and soak in water, ginger slices, scallions cut into sections, radish cut into pieces, cilantro cut into sections and set aside; lamb cool water into a pot, put ginger, wine blanching, boil and skim off the surface of the foam, fish out once over the cool boiling water and set aside\n\n![image.png](https://cdn.steemitimages.com/DQmNVYhwGJkU1MyktNhKr9BfeZtQMschjYfnRfu95ke4KW4/image.png)\nAdd water to the pot, put lamb, pepper, onion, ginger and wine, boil on high heat to low heat and stew for 1 hour, then put radish, a spoonful of salt, pepper, stir well, continue to stew for 20 minutes, put cilantro after the pot can be\nWhat kind of food do you usually eat in the cold winter?",
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      "permlink": "scrambled-eggs-with-tomatoes",
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  "timestamp": "2021-10-15T14:24:24",
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      "body": "Scrambled eggs with tomatoes\nTomatoes and eggs, both belong to the very fat loss food, but why after they are mixed together, it is not weight loss? Because tomatoes scrambled eggs in the cooking process, generally will first eggs first through the oil, and then tomatoes through the oil, and then finally the two mixed together, in fact, in the process of making, will be rich in high oil content.\n\nA simple home-cooked dish that uses oil twice in succession can be considered very greasy. So in the face of scrambled eggs with tomatoes, we must eat less, if you can not eat, it is best not to eat, if you want to eat tomatoes and eggs, it is best to eat them separately. The two mixed together, not to mention the weight loss, not with two large bowls of rice, are sorry for this dish.\n\n![image.png](https://cdn.steemitimages.com/DQmS3carx8pPc5p9BJ7eauS9heQKxVXXe17Y2pzM1NNK6Mh/image.png)",
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      "permlink": "spicy-palm",
      "voter": "sqube",
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  "op_in_trx": 0,
  "timestamp": "2021-10-14T14:25:27",
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{
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      "body": "Spicy Palm\n\n![d95e944e510a45c486329b8c679a6e7a.jpeg](https://cdn.steemitimages.com/DQmWgMUT1USSvJsT2crMjrkVKaoEfKULRejTZKFFmXJEGpJ/d95e944e510a45c486329b8c679a6e7a.jpeg)Main ingredients: 300g of palm\n\nAccessories: celery section 50g, onion block 50g, cilantro section 30g,, dried pepper section 30g, devil pepper 30g, bullet pepper 30g\n\nSeasoning: 50 ml of spice oil, 50 grams of chicken oil, a little MSG, chicken essence, soy sauce, salt, sugar pepper, sesame oil pepper oil\n\nMethod.\n\n1, the pot into the chicken oil 50 grams of heat, under the celery section 50 grams, onion pieces 50 grams, cilantro section 30 grams, and other materials sautéed, mixed with the appropriate amount of water to boil, simmer for 5 minutes.\n\n2, mix in a little MSG, chicken essence, soy sauce, salt, sugar and pepper, beat the dregs, then put in 300 grams of flying palm treasure, low heat brine for 10 minutes, fish out and set aside.\n\n3, to the net pot into the spice oil 50 ml heat, under the dry pepper section 30 grams, 30 grams of devil chili, 30 grams of bullet pepper stir fry.\n\n4, and then into the palm of the treasure stir-fry, during which the appropriate amount of MSG, chicken essence, soy sauce, sesame oil and pepper oil, pot to plate sprinkle white sesame seeds and green onions will be good.\n\nTranslated with www.DeepL.com/Translator (free version)",
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      "body": "Potato and bean curd\nMy kids usually don't like bean curd, but after making it this way, the flavor of the sauce is particularly strong, and it's very appetizing with rice. With the soft potatoes, it is really delicious\n\n![f63a2d3c83d9482ba25bae379a90e9c5.jpeg](https://cdn.steemitimages.com/DQmRabfYkwiiv4ZSncos8sBSQ4Wd6z91kmr7NZzR7KEBnoH/f63a2d3c83d9482ba25bae379a90e9c5.jpeg)\n\nMain ingredients: bean curd, potatoes, minced garlic, small rice pepper\n\n1: Wash and cut the bean curd into small sections of about 3 cm, then pour the oil into the pan and fry the bean curd until the skin is wrinkled, then set aside.\n\n2, potatoes peeled first cut thick slices, and then cut long strips, water to wash off excess starch, and then also put into the frying pan frying until golden.\n\n3、Pour oil into the pan and pop garlic, chili, then add the beans and potatoes, add a spoon of soy sauce, a spoon of oyster sauce, two spoons of soy sauce, half a spoon of soy sauce, a little salt and stir-fry evenly, and finally to less starchy water, stir-fry until slightly thickened can be pan.\n\n![image.png](https://cdn.steemitimages.com/DQmPacpBYDdkuUcuwxqretTa47rh1mEaP8hvXVL1v2DzFwJ/image.png)",
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      "permlink": "potato-and-bean-curd",
      "title": "Potato and bean curd"
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      "body": "Spicy fish pieces\n\n![image.png](https://cdn.steemitimages.com/DQmYnebbjrwN2hnYTLfBErHadAPMwG2BagixEvhbCu7eLjW/image.png)\nIngredients: bean paste, live fish (silver carp), garlic cloves, onion and ginger, soy sauce, soy sauce, salt, cooking wine, sugar, white pepper, cilantro\n\nMethod\n\n1, garlic cloves peeled, ginger sliced, scallions cut onion. The fish is organized and cut into pieces, a little salt, grasp well marinated for a short while can be.\n\n2, put a moderate amount of oil in the pot, burnt ginger, fish pieces, one side fried, turn over, both sides fried until brown. The right amount of soy sauce, a little bit of soy sauce is good, cooking wine can be more, put garlic cloves.\n\n3, shake the pot on the good, so that the soup evenly to the fish pieces on the good, do not stir-fry cover the pot on high heat and simmer for 5 minutes, open the lid to put the right amount of spicy sauce, a little sugar to taste.\n\n4, let the spicy sauce as evenly as possible to the fish, cover the pot and simmer for 2-3 minutes to taste.\n\nTranslated with www.DeepL.com/Translator (free version)",
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      "title": "Spicy fish pieces"
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      "body": "Peanut stewed chicken feet\n![de1918d4cdaa4e5dba89cb0d118b5887.png](https://cdn.steemitimages.com/DQmZ3hUEmYfJ1wfDXM4WMjL6fC5KFvGZMRPAGGLuLqQGpmA/de1918d4cdaa4e5dba89cb0d118b5887.png)\n\nAutumn dry, eat some to the skin beauty food, gnawing chicken claw is also good, chicken claw is rich in gum, the beauty of the skin has a certain help, the key is to nibble and eat to relieve cravings and fragrant, rice and wine are very good, with peanuts stewed together, the taste is more fragrant, men's favorite wine dishes.\n![940636b67b70457b975a763b7a15a0e1.png](https://cdn.steemitimages.com/DQmekbhnMAXZNXG1VupcBER5HnHuavJcK5dyhcSc7rjfCq3/940636b67b70457b975a763b7a15a0e1.png)\nPrepare ingredients: 8 chicken feet, the right amount of peanuts, ginger and garlic, the right amount of green onions. Prepare ingredients: the right amount of oil and salt, 2 spoons of soy sauce, a spoon of oyster sauce, half a spoon of soy sauce.\n\n1, chicken feet to remove the toenails, cut small pieces of plate for use, ginger and garlic wash and slice for use, wash and tie onion knots for use. Soak peanuts in water for 2 hours in advance, soak and rinse for use.\n\n2, add an appropriate amount of water to the pot, the chicken claw cold water into the pot, add sliced ginger, green onion knots and a little wine together with boiling, blanching well picked up and rinsed clean for use.\n\n3, hot pan cool oil, stir-fry ginger and garlic aroma to. Add the blanched chicken feet and soaked peanuts under the pot and stir-fry evenly.\n\n4, add 2 tablespoons of soy sauce, a tablespoon of oyster sauce and half a tablespoon of soy sauce, stir-fry evenly until the chicken claws color. Add the right amount of water to boil over high heat to low heat for 15 minutes, and finally add a little salt to taste, stir well.",
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      "body": "Shiitake Mushroom and Broccoli\n![fd4c051025eb4b0e9fb9cbe399e45395.jpeg](https://cdn.steemitimages.com/DQmedqFVJvaLwxQAnJz6cwPzmA9nWemKEMeUVrMxbUmzpmY/fd4c051025eb4b0e9fb9cbe399e45395.jpeg)\nIngredients: one broccoli, 12 shiitake mushrooms, sauce ingredients, half tablespoon of oyster sauce, one tablespoon of soy sauce, salt to taste, chicken powder to taste, cornstarch to taste, water to taste.\n\nDirections.\n\n1: Soak shiitake mushrooms in water, take a bowl, put half tablespoon of oyster sauce, one tablespoon of soy sauce, moderate amount of salt, chicken powder, cornstarch and water to make sauce and set aside.\n\n2: Wash and cut the mushrooms into strips, wash and cut the broccoli into small pieces and set aside.\n\n3: Boil water in a pot, add oil and salt, blanch the broccoli and drain the water.\n\n4, put the broccoli florets around the plate to form a circle, pour the right amount of oil into the pot and heat it up, then add the mushrooms and stir-fry until they change color.\n\n5, add the sauce, stir-fry until the sauce thickens, reduce the sauce over high heat and pour into the middle of the broccoli, sprinkle some green onions on the surface for decoration.\n\nTranslated with www.DeepL.com/Translator (free version)",
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      "title": "If you have children, you can try this mushroom and broccoli dish, children like it very much!"
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  "timestamp": "2021-10-10T03:24:09",
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{
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      "body": "Teppan Sansho\n\n![c6094d2274e84dfc8cd29a4c06ede7cc.jpeg](https://cdn.steemitimages.com/DQmUwxn2kYhA85H7CEJzeUzQEHfpQsEhu3Qxzfxp3zeabae/c6094d2274e84dfc8cd29a4c06ede7cc.jpeg)\nIngredients: 4 strips of Japanese tofu, 100g of shrimp, 100g of squid, 100g of scallops, 1 egg, 25g of carrot, 25g of onion, moderate amount of dry starch, moderate amount of oil, 1 tsp of salt, 1 tsp of white wine, 1 tsp of oyster sauce, 1 tsp of tomato sauce, 1 tsp of soy sauce, moderate amount of water starch\n\nMethod\n\n1. Clean the shrimp, squid and scallops together, add a small spoon of salt\n\n2. Add a small spoon of white wine and marinate for 20 minutes\n\n3. Remove the package of Japanese tofu and cut into pieces\n\n4. Put the dry starch in a small bowl, then put the Japanese tofu in and gently turn it over a few times to coat each piece of tofu with the dry starch\n\n5. Heat the oil in a pot to 60% or 70%, turn the heat to medium and fry the tofu in the pot\n\n6. Deep fry until the surface is golden brown and the shell is hard and crispy, then remove from the pan and drain the oil\n\n7. Start another pot of boiling water, the marinated shrimp, etc. blanching, remove and drain the water\n\n8. Put a little oil in the frying pan, chopped onion and carrot dice into the pan to sauté\n\n9. Then pour in the water starch, add a spoonful of oyster sauce, tomato paste and soy sauce to taste, stirring evenly with a spatula to make a slightly thick soup\n\n10. add blanched shrimp, squid and scallops and stir-fry\n\n11. then add tamago tofu and stir-fry evenly\n\n12. Pour a little oil on the iron plate, when the oil is hot, beat the eggs into it\n\n13. When the eggs are seventy years old, pour the stir-fried vegetables on the iron plate\n\nTranslated with www.DeepL.com/Translator (free version)",
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      "title": "Aromatic homemade food, simple, nutritious and delicious, do it for the family to eat for the holidays"
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      "body": "It's easy to look forward to a long holiday break, cooking is not too lazy ah, today Rong'er share for you only need a bite of rice cooker on the food can do, the practice is simple, but the taste is very delicious, hurry to collect and learn it!\n\nSalt Baked Chicken\n\n![image.png](https://cdn.steemitimages.com/DQmQ5muJMj9XBeUbymCBQs1YfQQwfDNWfcRmh51uA5tvFX8/image.png)\nSalt-baked chicken is a traditional Han Chinese delicacy with a unique preparation, rich flavor, smooth skin and smooth meat, yellowish color, crispy skin and tender meat, fresh and fragrant bones, and attractive flavor.\n\nToday share the practice of home-made hand-baked salt chicken, do not add a grain of salt, do not add a drop of water, as long as a rice cooker can be done, to make soft and fresh taste, relatively light, but eat more do not have to worry about the body is not good, children can also be safe to eat oh!\n\n〖〖 Ingredients List〗Yellow gardenia 2, three yellow chicken 1, 1 spoon of peanut oil, 1 spoon of soy sauce, half a spoon of soy sauce, 30 grams of salt baked chicken powder, 50 grams of gardenia water, small onion, ginger slices, potatoes\n\n〖 Production steps 〗\n\n1, yellow gardenia 2, add boiling water to soak out the color, and then cool standby.\n\nTranslated with www.DeepL.com/Translator (free version)\n\n![image.png](https://cdn.steemitimages.com/DQmYAQbKeufkokBzTMo8aKywsQND81oJy3z2bbXzakNWj6y/image.png)\n2, three yellow chicken 1, processed clean and cut off the chicken claws, otherwise the rice cooker can not be put in.\n\n![image.png](https://cdn.steemitimages.com/DQmUTp6fgGsuz9PLHuxyY8GyLGStMJJhZMSLMyLwpqiAfhM/image.png)\n\nPut into a larger bowl to taste, 1 tbsp peanut oil, 1 tbsp soy sauce, half a tbsp soy sauce, 30 g salt baked chicken powder, 50 g cooled gardenia water.\n\n![image.png](https://cdn.steemitimages.com/DQmWGSYMZMQTFCthQeUCuTGxCgkJ7PfsbxvSpUkm6H6rpsP/image.png)\n3, now first the whole chicken to it well, and then to the chicken's belly inside the stuffing of a knot of green onion to fishy, followed by the marinade, 3 hours of time can be completely tasty, remember to turn during the period;.\n\n![image.png](https://cdn.steemitimages.com/DQmb7UZMUQoUazwMCjK1gWH5hG3xNDDmEjtgt2DAALJVXwT/image.png)\n4, chicken pieces marinated when we come to prepare other ingredients, small onions cut, ginger slices, potatoes cut into small pieces\n\n![image.png](https://cdn.steemitimages.com/DQmRVDiFohVn5DyDZu38pdMDVa2DLvzgbJZM6KHQkvnLVhQ/image.png)\nrice cooker first put potatoes, then lay onion, ginger, and finally put the chicken in, marinade chicken soup also poured in together.\n![image.png](https://cdn.steemitimages.com/DQmay1JWTKaP342ZqY2noPWAhne4k4rovfw2kFXyXENmy8k/image.png)\n5, the rice cooker air holes smoking hot when you can faintly smell the fragrance of the trip after the insulation key to continue to stew for 40 minutes, the stewing process do not open the lid, the time is up, you can get out of the pot\n\n![image.png](https://cdn.steemitimages.com/DQmePybQwo6Maa9PnPvzvCU9TwTB3QuTEuv9M32ezveubHE/image.png)\n6, the whole salt baked chicken do not need to add water, so that the stew is the original flavor, very fragrant, slightly cooled can be torn into small pieces;.",
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      "title": "National Day home to become a chef, teach you to use the rice cooker to do the food, easy to learn, super delicious"
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      "body": "Stir Fried Pork\n\nIf I were to say what dish is the most delicious, I think only stir-fried pork, the meat tastes rich, fatty but not greasy, with a hint of charred flavor, with a delicious garlic, the taste is really super addictive.\n\n![9f6890b793694388bcba6ca8abc9e11b.jpeg](https://cdn.steemitimages.com/DQmVab9GJK7E1MjHKFMBrXxaaFt7mJYrk6ri32HSEbwePpm/9f6890b793694388bcba6ca8abc9e11b.jpeg)\n\nCut the pancetta into thin slices, put it into the pan and stir-fry the excess grease, slightly charred, add the wine, a spoonful of bean paste and stir-fry the red oil, then add the garlic seedlings, add soy sauce, soy sauce, oyster sauce, stir-fry evenly over high heat and remove from the pan.\n\n![164ce3d2c4e14c98b85591504644833c.jpeg](https://cdn.steemitimages.com/DQmYaTBXPUZzsQN28y8cjdifNL88b9pA8w65Wdhyj9tiFLV/164ce3d2c4e14c98b85591504644833c.jpeg)",
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      "body": "BBQ Pork Ribs\n\n![image.png](https://cdn.steemitimages.com/DQmdHduciNrHoeVQPczPAqXsXXisDWFzQht8crVrefWSi2W/image.png)\nIngredients: 3 finely chopped pork chops, 4 tbsp BBQ sauce, 1 tbsp soy sauce, 1 tbsp honey, 1 tbsp maltose\n\nPreparation steps.\n\n1: It is best to use fine ribs, commonly known as medium ribs. This is easier to cook when baking, and of course, the main thing is that they are more \"delicious\".\n\n2, the ribs are divided into two, which is mainly considered more convenient when eating and is better to put in the marinade.\n\n3, barbecue sauce can be bought in general stores supermarkets, according to the amount of their own ribs increase or decrease.\n\n4, the barbecue sauce evenly coated on both sides of the ribs, put in a plastic bag in the refrigerator for at least three hours.\n\n5, the best marinade time is a full night, the ribs out and placed on a drying rack for ten minutes a little air dry.\n\n6: When the ribs are air-dried, we prepare a bowl and pour in honey, maltose and then a little warm water to melt and then pour in 1 tbsp of soy sauce and mix well.\n\n7: Preheat the oven to 200 degrees Fahrenheit and bake on the upper and lower heat for 30 minutes. During the baking period, you should pull out several times to brush with honey water, under normal circumstances, the front and back side should be brushed with honey water three times each to color will look good.\n\n8, ribs out of the oven can be cut and eaten, the taste is perfect.\n\nTips.\n\n1, ribs marinated overnight taste better\n\n2, the honey water with the right amount of soy sauce and maltose to help color on the taste\n\n3, the bottom of the oven to use a baking sheet lined with tinfoil\n\n4, pull out the brush honey water, the door panel that is best to pad a newspaper to prevent dripping oil\n\nTranslated with www.DeepL.com/Translator (free version)",
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