An array of bitter practices are retrieved online, and suddenly it appears that, in a large number of recipes, the combination of bitterness and sour vegetables is the highest. One of the recipes says that bitterness and sour vegetables are perfect. There's a good time, and sour vegetables are ready, and there's one in the altar. Can I have a sour soup? Isn't that a bit too much? How about some meatballs and some meatball soup? The idea was rejected right away, and it seemed to be a bit more troublesome, or rather relatively simple meat. I'm sure it's a good idea to bend to the market and buy a little piece of meat. I'm tired of thinking about the grubby practices of the network, and I'm looking at the production of the sour soup. The sour is salty and can be washed several times more with water to get salty. The hot oil boils, then the sour sauce is cooked and then boiled with water until it is almost soft. Sprays and slices are easy to mature, boiling water is hot, and when the slices are white, they can come out. And then it was found that bitterness was a good match with sour vegetables, and although it was a little bitter, the bitterness was not as obvious as when it was fired。
