"March 3th, egg boiled with veggies" is a saying in the Gangnam area. The legend is that the third day of March is the birthday of the mother and mother. Early this morning, the sweet mother and mother of the mother of the mother of the mother of the mother of the mother of the voice ordered the holy water for the sake of the suffering of the poor. So the most spiritual dish, it served as an apostle of this love. Vegetables, a green plant, are made of small fine leaves, known as veggies. It's hard to find her without looking closely. Maybe it's to make it easier for people to dig. The ground dish comes with the spring and rain. And when the spring wind passes, you see the fresh ground drilled out of the fresh ground, and when the spring rain warms, you find a large area of green-oiled ground dish holding a puddle of pearls, which makes you feel alive and fresh. In March 3rd, Chinese people have the custom of eating ground dishes and cooking eggs. It is not only nutritious, but also capable of treating a wide range of diseases, as it is seen everywhere on the side of the road or in the wild, not only is there a popular proverb, “March 3rd of the sun and the raisins for the elixir”, but there is also the term “spring for the cuisine”. It's not just a dish, it's a cure. In Chinese medicine, the medicinal value of pickles is very extensive and is referred to as “gly herb in the vegetables”. According to the national medicine, the veggies are fermented, sexually irritant, liver, spleen, kidney, spleen, water, blood, sight, etc。
in the case of duck-eating eggs, 500 g of salt, 50 g of salsified yellow mud, with a proper amount of grasswood ash and duck eggs, dozens of ways have been in the process of drawing simple productions for the current fast-paced age, or whether traditional productions have ended up using traditional pickles, as o-yang writes: "we travelers are surprised that some things that are already part of their ancestors' previous generations can be retained, intentionally or unintentionally, to the extent that they taste well." perhaps the outdated way of making it is to understand that the story of their ancestors' past lives is also a matter of respect for food. there's a lot of heat, humidity, the environment, raw materials, and ingredients that can affect a little more than a little to make high-colored eggs that are not salty and oily
Every day after work, there is a full schedule of meals. We live next door to our mother-in-law and eat together. The father-in-law is an old-fashioned Chinese man and is now well calculated to follow the times, and the only domestic work after retirement is to wash dishes. My mother-in-law continues to enjoy the heat, and her son's appetite for food is high, and we call it the "Eat Eater" in my play. It's all my fault who called him a cook mother. But it's not always easy to fix dinners for five people, fast, nutritious and delicious. I'll have a meal ready in five minutes, a pickle in the season, an egg, the first egg produced by an aunt's own duck. Every egg is small, but nutritionally the best。
