When I used to eat my mother's little tofu, the food was a variety of things. When I was young, there were so many leaves that I couldn't throw away, so many tofu, hot flowers, so many wild vegetables, some pickles, and so many sour dishes that I still couldn't name, I used to make tofu, and remember that every time I did it, I used the soybeans, and then the only rocked bean in the village, and then burned the bean in the pot, and then I scraped all kinds of green vegetables into it, and then cooked them up, and at the same time I ate them with chili-c-cuttered tigers, or a little bit of sauce. When I cook for myself, I can't forget to make little tofu, and then my son and daughter-in-law start a family, and they like to eat little tofu, and now people change their minds, and for health, I'm going to make little tofu. I forgot all about the cooking skills that Mom gave me。
ON WEEKENDS, WE WENT TO THE FESTIVAL AND ACCIDENTALLY FOUND THAT THERE WERE PICKLES FOR SALE AT A PRICE OF $1.50 PER POUND, AND BOUGHT A BIG BAG. IT'S VERY HARD TO SEE VEGGIES IN OUR SMALL KITCHENS FOR AUTUMN AND WINTER. I LOVE THE TASTE OF FRAGRANCE, WHICH IS BEST USED TO PACK DUMPLINGS, TO MAKE BUNS, PIES, TOADS. IT'S BEEN A LONG TIME SINCE I ATE PIE. I MISS THE TASTE AND TASTE OF PIE, AND I'M EATING WITH A BOWL OF FRESH PORRIDGE. THE GRAVY IS A CROSS-FACILITY PLANT AND A EDIBLE VEGETABLE. VEGETABLES ARE OF HIGH MEDICINAL VALUE AND ARE USED FOR SPLEEN, WATER, BLOOD STOPPAGE AND VISIBLE EFFECTS. THEY ARE OFTEN USED TO TREAT POST-PARTUM HAEMORRHAGE, DYSENTERY, OEDEMA, ENTERITIS, GASTRIC ULCER, FEVER AND HAEMORRHAGE. CHOLESTEROL CONTAINS ACETYLCHOLINE, GLYCOL AND AMOAMINE COMPOUNDS, WHICH NOT ONLY REDUCE THE LEVELS OF CHOLESTEROL AND TRIESTER IN BLOOD AND LIVER, BUT ALSO ACT AS BLOOD PRESSURE RELIEF. THE PLATINUM IS ANTI-INFLAMMATORY, INCREASES THE LEVELS OF VITAMIN C IN THE BODY, IS ANTIVIRAL, PREVENTS FREEZING, AND IS EFFECTIVE FOR DIABETIC CATARACTS. THE PRESENCE OF DITHIONOL SULFUR IN HERBS IS RESISTANT TO CANCER. VEGETABLES ALSO CONTAIN A RICH VITAMIN C THAT PREVENTS NITRATE AND NITRITE FROM BEING TRANSFORMED INTO CARCINOGENIC NITRAZINE IN DIGESTIVE TRACTS AND FROM STOMACH AND EDIBLE CANCER. VEGETABLES CONTAIN LARGE AMOUNTS OF COARSE FIBRE, WHICH, WHEN EATEN, ENHANCE INTESTINE CREEPING AND EXCRETION, THEREBY INCREASING METABOLISM AND HELPING TO COMBAT HYPERTENSION, CORONARY HEART DISEASE, OBESITY, DIABETES, ENTERIC CANCER AND HEMORRHOIDS. VEGETABLES ARE RICH IN CARROTS, WHICH ARE GOOD FOODS FOR THE TREATMENT OF DRY EYES AND NIGHT BLINDNESS BECAUSE THEY ARE VITAMIN A。
