I thought of the beef at home, so I found the beef to stew first. Beef is rich in proteins, amino acid composition is closer to human needs than pork. It enhances the body ' s ability to withstand diseases. It has the effect of remediating abdominal gas, eating acoustic stomachs, strengthening abrasive bones, removing oedema, dehumidizing gas, retrieving blood and defusing wind. Beef for the cold and warm stomachs is considered by Chinese doctors to be a good supplement for the winter. Some taro have been found to match it, which has always been a good taste on people's winter table, with its rich nutritional value, which enhances the immune function of the human body and often serves as the staple diet of common drugs against cancer. The alkaline foods, the acids that accumulate in the human body and adjust the alkalin balance in the human body can also be used to control gastropic acid excesses, while promoting appetite and helping digestion. The combination of the two strong men has made this delicious taco-cracker, which, although a common home dish, tastes nicer, more nutritious, beef soft and taro soft. In this cold winter, you can feel happiness in your mouth。
The taro is the best variety in the taro, which is much larger than the other taro, and is soft and sweet. The nutritional value of taro is high, not only to increase immunity, to clean teeth, to detoxify cancer and to remediate the gas. For girls, its beauty is more attractive to us than to black hair. The taro is alkaline food, the acid that accumulates in the body, the balance of acid alkali in the human body, and is therefore a popular root food. I couldn't wait to come home and do something with it, but, to be honest, I went out for a walk, I didn't want to do anything big, so I made a simple, but delicious, little dessert -- strawberry coconut mashed. Imagine how pleasant it is to have a lazy lunch, to sleep, to sit on the balcony with such a cup of dessert and to enjoy the sun。
my home is in the river su-hing, the boom of the land of 10,000 acres of oil and vegetable, and the seventh episode of china on the tip of the tongue; our field > and the rise of red and roasted potatoes. before college, she lived with grandma, who gave everything she had. grandma's got a great deal of work, and every weekend she comes home and she's going to cook for us. the most reminiscent is that the meat and the potato are ripe, the meat is fragrance and oily, while the potato is full of soup, which is more delicious, and most importantly, the soup that makes you want to eat another bowl, which is now working, and home, and grandma is old, and the happiest time is to be back home in the year. now that we've got a meal on the table, we'll eat it when we get back. we've got the custom of eating tara, meeting nice people, and suddenly we want to eat it. it doesn't matter if you can't buy real taro, make a little taro instead, smell it or look at grandma's memories at the table
Mandea is the favorite dish of Chongqing. Any small store in the street can order the rakes to cook, like peas, peas and hoof soup, and it looks like it doesn't look good. The soup is light yellow, all fucked up. It doesn't seem to be anything special, but how could you have such a wonderful effect of decomposing and decomposing through its special scent, its very rich soybeans and its fresh, very strong soup? It doesn't feel like ordinary fresh pea soup, at least it doesn't feel like fresh soup without showing it. It's thick, hot, succulent soup, which is especially good for eating the rice after the table. Peas have to be fried before they make soup, so they can have the effect of European “heavy soup” without breaking it or making it for long periods, as the masons have become slightly paste. Manbeans are purely a vegetable, but I didn't like it as a family dish, because I always thought it was "crazy" and not very good. And what I'm in love with, or the second typical of it, is to hit the manbeans soup.
