Raw material: 400 g g of salt, 200 g of salt, 40 g of saliva practice: 1 stubble the jade, then cut it in two pieces, and then cut it in three hot pots, and put it in a stubble, and then put it in a stubble, and put it in a stubble, and pour it in a stubble, and pour it in a stubble, and then boil it with a stale salt, eight to be cooked, and the soup to be white
after the summer, various kinds of cucumbers, melons, melons, melons, pumpkins ... not only have enough water, but also a good mouth, not only to replenish potassium, but also to supplement the nutrients and inorganic salt needed by the human body. the winter melons are very nutritious, with very low sodium levels and rich dietary fibres. in addition, the water content of winter melons is very high, at 96.6 g per 100 g, much higher than that of cucumbers and silk melons. after summer, the weather became hot, and the eating of winter melons not only replenished the moisture, but also helped to cool the heat. shrimp skins are rich in nutrients, especially calcium, which is described as a “calcium bank” and a better source of calcium-added food. the winter melon, with calcium shrimp, cooks this delicious shrimp-burned melon, fresh and nutritious。
