Spring tastes are fresh, high proteins, low fats, low starch, coarse cellulose, and fresh and fresh when cooking, whether it be cold, fried or stewed. Every year, when spring comes on the market, my family uses it with soybeans and peanuts. Burned “beans”, set in the sun for a day or two, when the “beans” are so soft, smelly and chewy, salty in sweets and tastes good, and sweet bean fragrance, when the wine is a snack and it tastes so good。
It has been known since ancient times as a “precious dish” in our country, which is available for four seasons a year, especially in winter and spring, the youngest. A wide range of nutrients, including proteins, amino acids, calcium, plaster, iron and carrots. It's thicker root, and it can cut a piece of stew, and it can cut a slice, cut a swirl, and mix it. I'm eating it all today, because I like to see the floor above the tip, it's pretty, it's beautiful, it's delicious。
