It took one morning to evaporate an elaborate pot of claving. It's red, it's fragrance, it's thin, it's fat! Winter food absorbs the fat from the meat and tastes particularly good. When I'm done, I can only eat one piece, but I still feel better. I had a lunch break when my husband came back at 1 p.m. and asked him how he tasted. He said it tasted so good. So I ran to the table and there were only three small pieces left, and I asked him if he wanted to leave them for the night, otherwise there would be none. He's not ashamed to say so. My husband is a pig! The red and red meat, salt and sweetness, the special flavor of winter food, and the organic acid in winter food promote the decomposition of proteins and fats, facilitate human absorption, have a good appetite, and food is best served。
It's a veggie soup that can make us lose weight in health, and it's very simple: mushrooms, tofu, green bean sprouts. Let us look at the nutrients of these three foods: tofu — rich in nutrients, containing many trace elements essential to the human body, such as iron, calcium, phosphorus and magnesium, as well as sugar, vegetable oils and abundant quality proteins, which are called “plant meat”. Mushrooms - containing cheesysine, have reduced blood pressure, deflation and are suitable for obese and elderly people. Green bean sprouts - rich in cellulose - are healthy vegetables for constipated patients. And it contains nuclide, which can be used to treat oral ulcer. However, although green beans are detoxified, thermal and scabies are particularly appropriate. But the green bean is cold, and those with weak stomachs should not eat much. So make this soup with some ginger。
There is no mustard in the yard this year, but several mustards and a little cabbage have grown, and it is estimated that last year's seeds did not meet the right opportunity to germinate, and this year they finally grew. I took the cabbage out early, and now a mustard is bigger and used to cook it. And this swallows itself. Looks like green food. It's really good to use these two ingredients and add a little bit of onion-cooked cloudy. But when you see too much in the fridge, you take out a piece of crayfish, which not only saves room in the fridge, but also makes it more beautiful. It turns out it's good. It's delicious. It's good. Personally, they prefer to make soup noodles with winter food, and it always feels like it's going to work. It's just that the Chinese supermarkets don't buy winter food like they do in China. It's more pure here. Ha ha, only pure。
Windy noodle, that's a little homey for me. In Guangdong, whether for breakfast or late nights, Yuntao is one of the most popular foods in the country. Even though I don't like it, it's because it's mostly pork-based, and of course there's shrimp. But it doesn't affect my taste of this food, because it's a alkaline noodle, or a raw noodle, which is very good for teeth, delicious and special, which is good anyway! One day, when you saw something like this on the Asian food shelf at the Western supermarket, you took a bag and found it on the other side! Little loss. And this taste is completely different from that of Guangdong, and it's a little bit between the udon and the pasta, um, not very good. I made it myself. I've taken out and cooked this twilight noodle with a sense of homelessness。
