How can these cabbages and carrots be preserved for a long winter? Smart Northeasters think of this good way — pickled, pickled carrots, which have a unique taste, and which, unlike fresh carrots, is less watery and soft, makes it into a small dish, congee in the morning, or dinner with buns, more popular and better. Well, let's get to the pickle。
Five flowers with radish, fresh meat, fragrance, taste and color, it's a very good dish for summer break. Carrot tastes like gin, sex level; lung, spleen, spleen, stench, stench, etc.; white carrots contain mustard oil, starch enzymes and coarse fibres that promote digestion, increase appetite, and accelerate gastrointestinal creeping and coughing。
In autumn and winter, the tails of the cow in the fridge came in handy. When it comes to cowtails, it's recommended to radish. Let's make a radish-tail soup. There is a saying that the cloud “Autumn and post-Autumn Carrots ginseng”, that white radishs can digest, irritate and have a good effect on the gastrointestinal and respiratory tracts, and that Qing Dynasty's Food Spectrum is called “all-failable and sacred in vegetables”. The use of radish with corrosive tails, as well as ginger, onions and pepper powder, which can cool the cold, is particularly appropriate when cold air arrives. It helps to prevent cold and cold and to improve the condition of slugs, diets and incontinence, as well as to eat when cold or gastrointestinal fever begins. The oxen's tail taste is particularly strong, so it can be removed from the oxen's tail by squirting it with blood and then cooking with ginger pepper. And the small fire roasts slowly, and the bones are decomposed, and the radiant radiant, and the flesh is full of fragrance, and warmth, and warmth and melteth。
