♪ A time-screwed mackerel The term corrosive was first found in Lee Si Jin's “Bookline”, who said that when the soybeans were heated, a film appeared on the surface to remove the membrane and then decomposed. There are three levels of mass, and the lighter the colour, the higher the nutritional value. The mackerel contains abundant proteins and low water content; it also contains nutrients similar to soybeans, such as soybeans and dietary fibres and carbohydrates。
Potato soup A light home that eats, likes the smell of cattle and potatoes, and that tastes even better! Yesterday's dinner, a light diet soup. Potatoes eat hot, they don't fat. Cold potatoes are fat
Three It's a swirling soup. The food is rich and varied, the soup is thick and beautiful, and it tastes like a mouthful。
