Jin Minghao, who returned home, was woken up by Kim Hyun-joo from the car and got out of the yard, and walked directly to his house without going to the big house, letting anyone lie on the sofa to sleep, before Kim Myung-ho's uncle must have tried to wake up Kim Myung-ho, but in the end it all failed.

It wasn't until the afternoon that Kim Myung-ho woke up by himself, and when he woke up, he saw a doctor sitting around him.

Doctors suspect that Kim Myung-ho's hyperamnesia has recurred. Whereas. Hyperamnesia is an extremely rare medical anomaly that belongs to the branch of non-selective memory, which is clinically manifested by the brain having an automatic memory system.

People with hyperamnesia use the left frontal lobe, which is usually used to process language, and the posterior cephalic area at the back of the brain, which is usually used to store picture memories, for long-term memory.

All of this seems to be happening subconsciously. People with hyperamnesia do not have the ability to forget.

I can remember what I have experienced clearly, and I can be specific to any detail. Jin Minghao was in this situation for several years before, but he was survived by Jin Minghao one by one, and now he can't wake up for a long time, and the family thinks that the reason for the recurrence of his hyperamnesia is that his aunts' grandmother and Li Xixian were anxious when they heard it, and even asked a psychiatrist to come over and help check Jin Minghao's condition, and Jin Minghao who woke up was directly helpless, especially helpless, obviously because he didn't sleep for so long, so sleepy, and now he has hyperamnesia.

Ahh

After the examination, everything was normal, after the doctor examined Jin Minghao, he looked at Jin Minghao in disappointment and shook his head, Nen originally thought that he could earn a lot of high medical expenses, but now it seems that Jin Minghao is strong enough to punch himself to death!

After the doctors left, grandma came over on crutches, and then explained to the kitchen, this time she had to cook more delicious food for Jin Minghao, and she must be tired after filming outside for so long.

Grandma reacted. And Aunt Hui also agreed, and hurriedly updated the recipe. We all know that there is a passage in the cross talk to report the name of the dish, steamed lamb, steamed bear's paw, steamed deer tail, roasted duck, roasted chicken, roasted goose, braised pig, braised duck, sauce chicken, bacon, Songhua tripe, dried meat, sausage, assorted Su plate, smoked chicken white belly, steamed eight-treasure pig, Jiangmi stuffed duck, canned pheasant, canned quail, braised pieces, braised goose, pheasant, rabbit breast.

Everyone must have heard of this paragraph, and Aunt Hui knew that after her grandmother asked her to add vegetables, she went to the deer park in the back, caught a deer and slaughtered it for Jin Minghao to eat.

This is their own domestic deer is not wild flying, naturally there is no point that the bear can't find now, but the deer family is still raised.

When Jin Minghao heard it, he shook his head, sighed, and then helped his grandmother into the house, and outside, the masters in the kitchen came out one after another, put on the grill, and prepared the barbecue in the oven, and this time it was said that it was the practice of the ancient northern nomads.

A few things have changed, though. It is called tent food. It was once used as a delicacy of the court and was born in the hall of elegance.

The earliest barbecue was to cut beef or lamb into cubes, soak them in chopped green onions, salt, and drum sauce for a while before grilling.

At the end of the Ming Dynasty and the beginning of the Qing Dynasty, the Mongolian people boiled large pieces of beef and mutton slightly, and then roasted them with cow dung, and did not use cow dung at home, but firewood.

。 In the middle of the early Qing Dynasty, through continuous improvement and development, the barbecue technique became more and more perfect. There is also roast chicken, which is made by deep-frying the chicken coated with starch sugar and then boiling it in a brine made from spices.

The finished roast chicken has the characteristics of delicious meat, fat but not greasy and rotten but not scattered. Among the roast chicken, Daokou roast chicken is the most famous, it has a rich fragrance, crispy and soft, salty and palatable, cooked and rotten from the bones, fat but not greasy.

It is made of a variety of precious Chinese medicines, supplemented by aged soup, and its finished roast chicken is bright in color, shaped like ingots, and has the function of dietary therapy and health care.

And the roast chicken to be roasted this time was bought from China, and now it is roasted again on the oven. It is a traditional local flavor meat product in the diet of ethnic minorities in Xinjiang, especially the Uygur people.

It is the healthiest, most environmentally friendly and greenest food in the current meat diet, the whole sheep is golden and buttery on the outside, the meat is brown and crispy on the outside, the meat is soft and tender on the inside, the mutton is fragrant and fragrant, quite palatable, unique.

And I bought it from China, and if I clean it up at home, I don't see that there are several chefs who have gone to China to study, but it is not enough to clean up.

Roast suckling pig is the most famous specialty of Guangzhou, and it is

One of the main dishes in the "Manchu and Han Banquet". As early as the Western Zhou Dynasty, this dish has been listed

One of the "Eight Treasures", then called

"Cannon dolphin". Roast suckling pig is made at home. And this is the same color as amber, and it is like real gold, and the entrance is eliminated, strong as snow, moist with slurry, and extraordinary.

It's hard to grasp. And Kim Myung-ho didn't care about this, he felt that something was beating in his heart.

Nausea, Kim Myung-ho went to the bathroom and threw up, while he was still busy outside. Buddha jumping over the wall, also known as Mantan incense, Fu Shouquan, is a local famous dish in Fuzhou, Fujian, belongs to Fujian cuisine.

According to legend, it was developed by Zheng Chunfa, the owner of the Fuzhou Juchunyuan Restaurant, during the Daoguang period of the Qing Dynasty. Buddha jumping over the wall is rich in nutrients, which can promote development, beauty, delay aging, enhance immunity, and is a good tonic.

The process of making this dish is very complicated. There are more than a dozen kinds of raw materials for Buddha jumping over the wall, such as abalone, sea cucumber, fish lips, yak skin glue, oyster mushroom, hoof tendon, flower mushroom, cuttlefish, scallop, quail eggs, etc.

To fully reflect the taste and characteristics of each ingredient, it is necessary to make these more than a dozen ingredients into a dish independently, and then gather together, add broth and Shaoxing wine, simmer for more than ten hours, this taste can really achieve mellow characteristics.

Boiled cabbage is made with Chinese cabbage hearts from the north, seasoned with chicken broth, and drizzled with some chicken fat at the end of the soup.

After the dish, it is fresh and elegant, the fragrance is strong and mellow, the soup is thick, not oily or greasy, but fragrant and refreshing. Ah, sleepy, sorry!

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