Bean-dry-crunch yellow

Bean-dry-crunch yellow

SPRING'S COMING. SPRING IS THE FIRST SEASON OF A YEAR AND FOUR. THE CLIMATE IS CHANGING, WARMER AND COLDER, AND PEOPLE ARE ADVISED TO EAT MORE SOFT FOOD. IT'S COLD AND COLD. THE FIRST KNIFE IN THE EARLY SPRING WAS YELLOW, WHICH WAS A GOOD FOOD FOR PEOPLE TO EAT AND TO BE HEALTHY. SOUTH ZHOU ZHOU ZHOU ZHOU SAID, “AT THE BEGINNING OF THE SPRING AND AT THE END OF THE AUTUMN.” AND THE SHEARS OF THE EARLY SPRING POINT TO THE FIRST SWORD, EQUAL TO THE MOUNTAINS OF LATE AUTUMN. BECAUSE THE SUN IS LOW IN THE EARLY SPRINGS, IT IS VERY FRESH AND DIGESTIVE, SO THAT BOTH MEN AND WOMEN CAN EAT. YELLOW, ODOUR-FREE. IT CONTAINS VOLATILE OIL, SULPHIDES AND HAS SOME ANTI-INFLAMMATORY EFFECT. IT HELPS TO IMPROVE THE IMMUNE CAPACITY OF THE HUMAN BODY AND TO ABSORB VITAMIN A AND B1. REHABILITATE LIVER BRUISING, WARM STOMACHS, WARM KNEES. THERE'S A STRONG KIDNEY FUNCTION. SO, IT'S CALLED "CRAWLING GRASS." PLUMBS ALSO CONTAIN A WEALTH OF CELLULOSE, MORE THAN ONIONS AND CELERY, WHICH PROMOTES INTESTINAL CREEPING AND PREVENTS THE OCCURRENCE OF BIG INTESTINE CANCERS, WITH THE TERM “CLEANING GRASS”。
HOMEMADE XO SAUCE

HOMEMADE XO SAUCE

XO SAUCE IS A VERY COMMON HOME-MADE, HIGH-QUALITY SAUCE IN HERBS, WHICH IS CHARACTERIZED BY RED COLOUR, SALTY AND SPICY ODOUR. XO SAUCE IS USED FOR A WIDE RANGE OF PURPOSES, ESPECIALLY FOR COOKING AND FAST-FRYING OF SOFT MATERIALS. WHETHER SEAFOOD, MEAT, OR SOFT VEGETABLES, THE COMBINATION OF XO SAUCE ALWAYS GETS UNEXPECTED TASTE. EVEN A SIMPLE SALINE GREEN BEAN SPROUTS, WITH A SPOONFUL OF XO SAUCE, WOULD GREATLY IMPROVE ITS QUALITY. THE PRODUCTION OF XO SAUCE REQUIRES VALUABLE MATERIALS, BUT THERE ARE NO STANDARDS. THE PRODUCTION OF XO SAUCE IS SAID TO VARY FROM RESTAURANT TO RESTAURANT, AND THE FORMULA IS THE COMMERCIAL SECRET OF THE RESTAURANT. THERE IS NO NEED TO PURSUE EXTREME PRECISION AND PERFECTION IN DOING THIS AT HOME, NOR TO USE A LOT OF EXPENSIVE MATERIALS, SIMPLE SEAMEAT AND SCALLOPS (DRY BELLIES), WITH A COUPLE OF GRUBS, ONIONS, GARLIC AND PEPPERS, WITH A HUNDRED TIMES MORE PATIENCE AND SKILL, SLOWLY DEFUNCT, WHICH CAN ALSO MAKE WONDERFUL TASTES. A WELL-MADE XO SAUCE CAN BE FROZEN IN THE FRIDGE FOR A LONG TIME, WHEN IT'S USED, FREE OF FOOD, AND THROWN IN A SPOON, WHICH IS DELICIOUS. IT'S CALLED A "GOD" FOR COOKING
Onion chips

Onion chips

It's only after a cold experience that the lichen fades away and becomes sweet. They like to cook with a lotion so much that they keep growing, silk, chips, chips, stew and so on. In addition to its unique taste, many of the reasons for the preference for lichen are nutritional and easy to cook, as well as the cost of its economic benefits. It's a little bit more complicated to make a simple dish, so it looks like it's more professional, and it's a little cumbersome to make it like this onion chip. There may be some bumps in the chiller, but the final effect is that the release of the rice has not become a “snaps-up”。
A melon

A melon

Up to 0.7 per cent of the dietary fibre content in winter melons has the effect of improving blood sugar levels, reducing cholesterol in the body, reducing blood resin and preventing artery sclerosis. The winter melon contains propanol algebraic acid, controls the conversion of sugar into fat in the body, prevents the accumulation of fat, prevents high blood pressure and reduces weight. It also regulates the immune function, improves clinical symptoms and protects kidney function. It's Spring Festival, and I'm sure you're tired of big fish。