Autumn supplements again! I think the annual spring and autumn supplements, the summer appetizers, the winter cuisine are the perfect excuse for all the food we love to find for ourselves to keep eating. Like those who love to sleep, they often cry, "Springs and autumns and summer naps, and winters when they are trapped." Nothing can be more popular with Chinese than five flowers of meat, the usual red meat, the slight differences in taste between grandmothers and grandmothers, and, of course, the warmer and sweeter of mother's red meat. And since I've mastered the Red Burn, I've been cooking red roasts from time to time at home
At night, Grandma came to my house and brought some silver almonds, saying that she and some old playmates were bored and picked some of them on the street outside the neighborhood. So, when do we wait for this fresh fruit to come and eat? It's still the same "microbolic fruit" that's been eating it all these years and operating it the same way. Silver almonds, commonly known as white fruit, mature around September, have gold-coloured consequences, similar to orange gold, with white spots distributed on the surface. White fruit is a food that is nutritionally valuable, odours that are fertilized, pacified, fertilized and cold. Japanese silver almonds are the “sacred fruit” and the “long fruit” are imported from our country in large quantities every year. Important: silver almonds for women are good for gynaecology, but white fruit is not too toxic to eat more, usually not more than 10, and is more toxic at a young age. Children under 5 years of age are prevented from eating white fruit。
During this period, the flu is high, the children are prone to cold, the fever is followed by fresh porridge, the fire is burning, and the porridge is suitable for the rest of the family, the early rise does not have the time to slow down with soup pans, but the materials are made available for cooking in the high-pressure pan before bed, a bowl is made in the morning, the stomach is cleaned and the fire is broken, and the salt of dry beak makes the porridge taste better。