when my husband was at home, every meal was basically dry, before it was cake and rice, and recently i had to make corn paste for him. i don't know. in other words, where they come from, the corn paste is called porridge, and what i usually call porridge is called rice. and the first time he came to his house, he said, "make porridge and drink, and i am full of joy, and i will go up to the table and be foolish." then it became clear that there were many things called different. now, if i go back to a word that might be different, i'll do it again in the words i normally understand. despite trouble, but insurance. i don't really like rice porridge, but it's better if it's meat porridge
I'VE RECEIVED FROM HEAVEN TWO BOXES OF SCRAWNY SCINTILLOL SOUP, TWO OF THEM, ONE OF RIB SOUP AND ONE OF CHICKEN SOUP. FOR THOSE WHO LIVE AT A TIGHT PACE, THIS IS CERTAINLY A RELIEF IN LIFE. IT IS ALSO A PLEASURE AND A PLEASURE TO COOK FRESH SOUP AND VEGETABLES IN A SHORT TIME. TODAY'S PORRIDGE, WHICH IS VERY SIMPLE AND NUTRITIOUS, PRESERVES THE TASTE OF THE PUMPKIN AND INCORPORATES THE TASTE OF THE SOUP. PUMPKIN IS WELL NOURISHED AND CONSISTS OF STARCH, PROTEIN, CARROTS, VITAMIN B, VITAMIN C AND CALCIUM, PHOSPHORUS, ETC. PUMPKIN HAS MORE THAN A HIGH FOOD VALUE. IT ALSO HAS AN INESCAPABLE THERAPEUTIC FEEDING EFFECT. ACCORDING TO PHINAMMOTO, PUMPKINS ARE HOT, ODOUR-FREE, SPLEEN, STOMACH DIARRHEA, PNEUMATIC GAS, FILTRATION, DEWORMING, COUGHING, PULMONARY AND CONSTIPATION, AND THE EFFECTS OF URINE AND BEAUTY. THE PLATINUM IS A COMMONLY USED RECEPTOR OF LIVER, RED AND SWEET. MODERN MEDICAL RESEARCH HAS CONFIRMED THAT IT CONTAINS BEET BEETLINGS, SUGARY, COARSE FATS, COARSE PROTEINS, CARROTS, VITAMIN A, VITAMIN C, VITAMIN B1, VITAMIN B2, AND NUTRIENTS SUCH AS CALCIUM, PHOSPHORUS, IRON, ZINC, MANGANESE AND SUB-OILIC ACID, WHICH CONTRIBUTE TO BLOOD-MAKING FUNCTIONS AND ARE RESISTANT TO AGING, MUTATION RESISTANCE, TUMOUR RESISTANCE, ANTI-FAT LIVER AND PRECIPITATION SUGAR。
