Garlic abalone

Garlic abalone

This year is said to be the Year of Fire Monkeys, and I started with a fire. The day before, he told her that I had a good meal, that I was in the hospital on New Year's Eve, that it was not a good meal and that there was no desire to eat. For five days in the hospital, my friends said it was the rhythm of the monkey year fire, and I only felt the sound of fire. The cold has not healed, and as I have scheduled, it has reached the southbound train to Chengdu, on a long-awaited journey of hot and hot food. It's strange to say that the pain in the throats of the road is so bad that when Cheng ate two hot, sauerkrauts, it didn't hurt. Back home it's New Year's Eve, and eight days of crazy fun is a mountain of work, so it's not until the spring season. It is heartening to note that, due to the high fever during the spring season, I have saved myself from “three pounds per holiday” and have my sisters who are now worried about the flesh on their stomachs
Porridge

Porridge

The abalone contains very rich ball protein. Growing in the deep sea on a perennial basis has the effect of retrieving. The Chinese doctor, for his part, considers it to be a seafood that is not dry, and that does not suffer from fire, tooth pains, nosebleeds and other side effects. In addition, abalone is an anti-cancer food on the table. The meat of the abalone also contains a component known as “abalone” capable of destroying the metabolic material necessary for cancer cells. It is thus effective against cancer. I went to the farm market this morning to buy six abalones, and my son couldn't wait for me to cook congee, and I used three porridges to cook rice at night。