The fragrance of the wild, wild onions. In spring, fields, riverbeds, full of large and small onions, sometimes come back for cooking when you see them. Sometimes it's used to make eggs and eggs, and more often it's used to make wild onions to pick eggs, to remove the egg fluid from the pot shovels during the cooking process, to separate the eggs from wild onion particles, yellow, green, and children's favorite。
Every spring, they take their children out to the suburbs, look at the wild, red, fire-like doodles, listen to the sound of the wind blowing out of the pine, let the children run in the spring fields, and sometimes see the desolate little reservoirs, and the children point to a shallow water, the excited shouts, and look, there's the sea; sometimes they pick up some fruit, and they're careful. As if you're here with your hands and your treasures, Mom, the pine nuts take pictures of you; sometimes weeds and weeds say you're going to cook for me, and the children are actively involved in the cooking process, and I think it's the happiest time of each mother and baby's childhood. A Shanghai-based sister shared the formula of a rice rice ball, using children's tortuous onions to feed. Winn
