The winter in Beijing is dryer, it's dryer after heating, it's dryer for tea and water, and it's better for soup and soup every day. Today it is recommended that a taro-head soup, which is a “still” soup, is made of a water-settle stew, which, for an hour at the end of the day, is fragrance of the raisins, which is broken with a light fragrance, while carrots and taro are kept in perfect openings and colours, the soup is clear, each of which is fragrance, each of which is dry, and the sea is fragrance。
Today, this radish rice soup is suitable for summer food. White carrots, 96 per cent of which are water, are rich in trace elements such as calcium and magnesium, and are fertilized and prepared for digestion; sea rice is dried shrimp with a high protein and zinc content. The former are sweet, the latter are salty and do not need any extra sauce, and the two go hand in hand with sweetness, which is very good for soup. White carrots are common in summer, eight pounds, a big one is just three bucks, a little bit of seameal is a little bit expensive, and there's not a lot of money, but the good food and nutrition they bring are satisfying. Seams can be replaced with dry bees or gills, or with fresh prawns, but salty tastes very different. These days coincide with the Olympic Games, and the heat is on the rise。
