Kim Myung-ho, who returned home, was woken up by Kim Hyun-joo from the car and got out of the car and walked directly into his house without going to the big house, allowing anyone to lie on the sofa to sleep. Kim Myung-ho's uncle must have tried to wake Kim Myung-ho up, but in the end they failed. Until Kim Myung-ho woke up himself in the afternoon, and after waking up, he looked at the doctor sitting around him. Doctors suspected that Kim Myung-ho's super-acoustic disease had relapsed again. Super-acoustic disease is an extremely rare medical vision, which belongs to a branch of no-selective memory. It is clinically manifested as the brain has an automatic memory system. People with super-acoustic disease use left

The frontal lobe (usually this area is used to process language) and the back of the brain (usually used to store picture memories) store long-term memories. All of this seems to occur subconsciously. People with super memory do not have the ability to forget. They can remember what they have experienced personally and can specify any details. Kim Minghao was like this for several years before, but Kim Minghao survived one by one. Now he can't wake up. His family thinks that the reason for his super memory recurrence is that his grandmother and Lee Hee-hyun were clamored by his aunts and he was anxious when he heard it.

The doctor came over and helped check Kim Myung-ho's condition. When he woke up, Jin Ming-ho was helpless and very helpless. He obviously slept for so long and was so sleepy because he was sleepy. Now he was cured with super memory. Ah! Kim Myung shook his head but looked at grandma and the eyes of his grandma and the other. Kim Myung-ho still asked the doctor to check him. After the examination, everything was normal. After the doctor examined Kim Myung-ho, he looked at Kim Myung-ho in disappointment and shook his head. Neng originally thought he could earn a large amount of medical expenses. Now it seems that Kim Myung-ho is so strong that he can kill himself with one punch! After the doctors left, grandma

He walked over with a crutch and then told the kitchen that he would make more delicious food for Jin Minghao this time. He must be exhausted when filming outside for so long. Grandma reacted. Aunt Hui agreed and quickly updated the recipe. Everyone knew that there was a section of Guankou for signing up for the dishes in the crosstalk, steamed lamb, steamed bear paw, steamed deer tail, roasted flower duck, roasted chicks, roasted goose, braised pig, braised duck, sauce chicken, bacon, pine flower belly, dried meat, sausage, assorted Supan, smoked chicken white belly, steamed eight-treasure pig, jiangri rice stuffed duck, jar pheasant, jar quail, braised pieces, braised goose, pheasant, rabbit jar.

Everyone must have heard of this paragraph. After Aunt Hui knew that her grandmother asked her to add vegetables, she went to the deer garden behind and caught a deer and slaughtered it for Jin Minghao to eat. This was the deer she raised at home, and was not wild, so there was no restriction. Now there was no limit. But the deer still raised it at home. When Jin Minghao heard it, she shook her head, sighed, and then helped her grandmother into the house. Outside, the chefs in the kitchen came out one after another, and put the grill, oven, ignite, and prepare the barbecue with the servants. This time the method was said to be the traditional practice of the ancient northern nomads. However, it changed a little.

It is called tent food. It was once a delicacy in the palace. The earliest barbecue was to cut beef or mutton into cubes, marinate them with chopped green onion and salt for a while before roasting. In the late Ming and early Qing dynasties, Mongolians cooked large pieces of beef and mutton and then roasted them with cow dung. Now they do not use cow dung at home, but firewood and charcoal. In the middle of the Qing dynasty, after continuous improvement and development, barbecue technology became more and more perfect. There was also roast chicken fried chicken with malt sugar coated with malt sugar and then boiled with spices. The finished roast chicken has delicious meat, fat but not greasy and rotten but not loose.

Among roast chicken, Daokou roast chicken is the most famous. It has a rich aroma, crispy, soft and salty, light and pale, cooked and free from bones, fat but not greasy. It is made with a variety of precious Chinese medicines and supplemented by aged soup. The finished roast chicken is bright in color, shaped like an ingot, and has a very good dietary therapy and health care function. The roast chicken I want to roast this time was bought from China. Now it is roasted on the stove and roasted on the whole lamb. It is a nationally famous delicacy among ethnic minorities in Xinjiang, especially the Uyghur people. After roasting the whole lamb, the appearance is golden and shiny, the outside is browned, the outside is crispy, the inside is soft and tender, and the mutton tastes fragrant.

The nose is quite palatable and unique. This one was bought from China, mainly because there was not enough time to clean up at home. Although there were several chefs who went to China to study, if they wanted to make authentic, they still didn't have enough skills. The roasted suckling pig was the most famous specialty dish in Guangzhou and one of the main dishes in the "Manchu and Han chew". As early as the Western Zhou Dynasty, this dish was listed as one of the "Eight Treasures" and was called "Baozhu". Roasted suckling pig was made at home. This matters is that the color is the same as amber, and it is also like real gold. It is eroded when you enter the mouth. It is as strong as snow, and it contains slurry and paste, which is particularly ordinary. It is difficult to grasp.

Jin Minghao didn't care about this. He felt something beating in his heart and felt a little uncomfortable in his stomach. Jin Minghao went to the bathroom. The outside was still busy. The Buddha Jumping over the wall was placed on the stove. The Wall Jumping over the wall was also known as Mantan Xiang, Fushouquan. It is a local famous dish in Fuzhou, Fujian and belongs to the Fujian cuisine. According to legend, it was developed by Zheng Chunfa, the owner of the Juchunyuan Restaurant in Fuzhou during the Daoguang period of the Qing Dynasty. There are three allusions in it. The Wall Jumping over the wall is rich in nutrition, which can promote development, beauty, delay aging, and enhance immunity. It is a good supplement. The process of making this delicacy is very complicated. There are more than a dozen raw materials for the Buddha Jumping over the wall, abalone, sea cucumber, fish lips, yak skin glue, abalone mushroom, tendons, flower mushrooms, cuttlefish, Yao pillars, quail eggs, etc. It should fully reflect the taste of each ingredient and

The characteristics require that these dozen ingredients be made into a dish separately, then gathered together, add broth and Shaoxing wine, and simmered on low heat for more than ten hours. This taste can truly achieve the mellow feature. This was made by the master of the Heping Hotel in Shanghai, and then air transported over. Boiled water cabbage is a famous Sichuan dish. It was originally created by the famous Sichuan cuisine chef Huang Jinglin when he was in the imperial kitchen of the Qinggong Palace. Later, it was developed by Sichuan cuisine master Luo Guorong and became a fine product at the state banquet. Boiled water cabbage is made from the heart of the north, and seasoned with chicken soup. Finally, when pouring the soup, it is fresh and elegant, with a strong aroma, and the soup tastes strong, neither oil nor greasy, but fragrant and refreshing. This dish is not difficult to make, the key is that the soup here, Aunt Hui can make it.
Chapter completed!