sweetening Recipe
JaunitaDickinson
Today is a day worth remembering! <br /><br />In my impression, there are no special anniversaries in these years except for the annual birthdays to commemorate them, but today is a good commemoration. Just half a year ago, sweet potatoes met Huaishan., and I met you ~~~<br /><br /> I haven't posted a diary for a long time. Firstly, I'm busy at the end of the year, and secondly, my camera is broken. Two days ago, I was busy taking a few dishes with a new camera, but I didn't have time to organize them. In addition, the cold air has gone south in the past few days. In the past, I would take time to organize photos and post diaries when I went to work. I didn't dare to take them out these two days and put them in my pockets when I had nothing to do. <br /><br />Today, I have to squeeze out some time to send a sweet joy first to commemorate this happy day ~~
JeromyHand
Autumn and winter are the best seasons to eat taro. At this time, the taro is sweet and fluffy. Whether it is served in vegetables or made snacks, it is very delicious. Moreover, taro is rich in nutritional value. As an alkaline food, it can neutralize acidic substances accumulated in the body, adjust the body's acid-base balance, and produce the effects of beautifying and beautifying hair and blackening hair. <br />Traditional Chinese medicine believes that taro has the effects of stimulating appetite and promoting fluid, relieving inflammation and relieving pain, replenishing qi and kidney, and is an ideal ingredient for autumn tonic. Today, taro and sago were used to make a very common and famous dessert in Guangdong: taro sago. Drinking such a sweet and smooth dessert in the cold weather is also a very warm and comfortable thing.
