I'll fix the liver and plaster

I'll fix the liver and plaster

The lily is used for porridge, stew and soup. Tin-mei is able to get his liver out of the air and treats headaches and dizziness. These two drugs are co-fed with undrinked foods, used for cuisine to replete the liver and lung, which can improve the nervous state and dizziness. It was too long for the bubble to go to change water every day and threw it into the fridge. For about a week, I thought it was soft and easy to slice thin. Who would have thought that guy was really stubborn. The initial relief quickly touched the hard reef and had to be cut again. Surprisingly, there is still a small white core in the middle, which seems completely impregnated. No wonder it's warmer? In contrast, Lily's got a lot to offer. The day before, the day after, he was fat and fat. Fearing that it will be boiled too long, the flowers will burst to shreds and only allow it to enter the pot in the last half hour. The soup is good, it tastes a little light, a little sweet。
It's the broccoli soup

It's the broccoli soup

It's hard to get away with it. One night, not much less than a bubble; two days, two nights, only to cut the outermost layer; then, almost a week, it's easier to cut a slice. However, deep in the centre, there is still a twilight that looks like no water. It's not easy. The slices were cooked and at least doubled, and the soup seemed to be full-eyed. What's going on here? It doesn't seem like it tastes like it, but it's a little bit obvious. It is good for the dizziness of the head and the loss of both blood。
Western ginseng will be the crumb soup

Western ginseng will be the crumb soup

Feels like a random combination, whatever it is. The western ocean has a healthy stomach; it is replete with active blood; it is replete with fresh kidneys; it has a healthy spleen to regenerate kidneys; and it is stifling with the sun. It's all Chinese medicine. It's all together. The last day and night was only one day and the result was still hard. This time, two days and two nights earlier. It looks like you've grown up to suck water, but it's hard to cut before you reach one third of the thickness. There's nothing we can do about it. It's just that it's kind of hard to cut to the wrong spot. It was only after the split that it became clear that the centre of Tianma was still dry and unfed. It's hard to bubble. It's not easy to soak, but it's easy to cook, and from the very beginning it's a pot with the ribs, and after two hours of stew, it's soft, and it's big, and it doesn't take much time。