Packed up the fridge, found a pack of radish dry, made by Mom last winter, cooked and eaten. Soup can stew and soup. Tastes and tastes are beautiful. It's definitely the beauty of fresh carrots. Our local radish, which harvests every winter, is always cheap, and Moms always dry a lot of radish when they're cheap. Mom's tan radish is full of love, and she knows we like to eat and must be ready. In winter, there are not many bright days, even bright temperatures, and it is not easy to dry up the carrots. It's not bad for the old man, who drys her carrots with her home heating, which is better than getting out of the sun, because it's a very long process, because it's very limited in terms of what a hot chip can bake. Mom bakes two radish a day, cuts them up and drys them one by one, most of the time, drys them day and night, and she insists on doing it for more than a month. Eat it perfectly and cherish your mother's love. There are many kinds of radish-dry eating, and the classic radish-dry-dry meat, which uses the radish fat to make the radish dry. And radish-dried eggs, both taste and taste are impeccable. With radish, the soup is sweet and sweet. Today's chili and radish dry. It says the dry radish tan, there's dry radish hair under it, and you can have some in the winter。
