light Recipe
NatashaDurgan
When I was in college, I was fascinated by the Xinjiang style of pilaf at the entrance of the school. The rice with clear grains that made me choke in my throat. The soft and rotten carrots had a slight flavor of mutton, and the salty taste of raisins. It was wonderful. <br />Now that I am pregnant, what I miss most is the school's hand-pilaf rice. <br />A few days ago, I went all the way to Shandong with a big belly that was more than five months old. The first thing I did was to go to the school to eat rice with my hands. After eating one portion, I felt like my teeth were not stuffed properly. In fact, what Beijing lacks most is all kinds of places to eat, but what I want is the feeling. However, on the bus stop at the entrance of the school, thieves had their wallets snatched in a beautiful manner. Even pregnant women would not be spared even if they had no taste of thieves. <br />After returning to Beijing, I still didn't satisfy my cravings. Public comments searched for authentic places in Beijing, such as Xinjiang offices, Islamic restaurants, etc., but I couldn't be bothered to eat alone, so I still had to do it myself. After all, I learned it well. I can eat whatever I want ~!
AhmadRyan
Taro is rich in nutrients, excellent in color, aroma and taste, and was once regarded as the king of vegetables. According to measurements, every 100 grams of fresh taro contains 5.15 grams of protein, 0.28 grams of fat, 12.71 grams of carbohydrates, 170 mg of calcium, and 80 mg of phosphorus. Its protein content is 2.1 times that of yam. Eating it has the effects of dispelling accumulation and regulating qi, detoxifying and nourishing the spleen, clearing heat and relieving cough. There are various cooking methods for taro, such as roasting, frying, or stewing. Use it to stew and roast it with chicken and pork. It tastes fragrant but not greasy, and crispy but not rotten. It has always been a must-have high-quality dish at festivals and festive banquets
