In the first month of this year, I ate fried in Xiangyang and thought it was not bad. No, this time the mother-in-law came from Xiangyang and brought me three bottles of zhi, all of which I worked hard to get. (I feel that this has become a specialty of Xiangyang)
In terms of food, knowing that this thing is valuable, last year it rose to 65 yuan a pound, it is difficult to get the goods. I heard my mother-in-law say that this year it is about to rise to 85.
No wonder so many people stay up late to find out everywhere, this income is indeed considerable.
Xiangyang is a plain area, in the summer, the place with forests is simply a base + paradise for knowledge.
It is said that midnight is the time when you know the molting shell, and it is also the time when you know the most fragile. The flashlight shines on the branches and touches them one by one. Connoisseurs touching a few pounds a night is not a problem.
Sell what you don't like to eat, keep some of your own good bite, put it in a mineral water bottle, and then add water to cover it tightly, put it in the refrigerator to freeze and keep it fresh, and put it in the New Year. Meet a home guest, a whole plate, an absolutely hard dish.
My daughter-in-law was so hungry that she immediately opened a bottle, and I made a plate out. Taste it, it's exciting!
P.S. A simple practice of dry sautéing
1. Take out the frozen knowledge to thaw (if it is fresh, directly put some salt to rinse it), rinse it with salt, and drain it.
2. Heat the oil, fry it directly, and drain the oil.
3. Start the pot to burn the oil, under the onion, ginger, garlic and pepper dried pepper, stir-fry, pour in the fried zhi, add salt chicken essence MSG cumin powder, drop some aged vinegar, out of the pot and walk up.
