Time goes by so fast that the last season of the year arrives quietly. Temperatures are declining as the season changes, and the continuous rainy weather is more chilling from the inside. At this point in time, the family wants the most warm meals. This is the first meal of its kind, the warmer it gets. In addition to warmth, there are many benefits such as abundance of food, nutritional balance, simplicity of operation, ease of operation, low-oil conservation. This pot, which is made of wild bacteria, is more nutritious and tasteful. Dry wild bacteria, it's not bad, it's safe to store it. A box of wild bacteria has not been in there for long. Eat the pot and think of it. There are monkey-head mushrooms, chicken chickens, and unnamed mushrooms, and bubble-washing bubbles, boiled for the base of a hot pot, are very beautiful. Wild bacteria are well nourished, have high protein content and are rich in dietary fibres, multiple vitamins and minerals. It also has the effect of improving the body's immune capacity, providing blood and gas, filling kidneys, spleen maintenance, reducing blood sugar, slowing old age and preventing cancer. The wild fungus is used as a hot pot, not only to enjoy the taste but also to feed. With a nice pot floor, I bought some lamb chops, prawns, sea belts, golden needle mushrooms, apricot mushrooms, lettuce and noodles to eat. These ingredients are healthy together. The lamb can increase human immunity, increase resilience and lay a foundation for winter. Shrimp not only tastes good, but also has a lot of nutrition and efficacy, which is the preferred diet. Sea belts, iodized blood, golden mushrooms, apricot mushrooms, lettuces and noodles are also very good foods
With more than 1,900 kilometres from Beijing, Guilin traveled to Guilin the previous day, deliberately taking half a day to visit a large market for vegetables in the centre of the city. It's a nice piece of meat, and it's brought back to Beijing, and it's bought two boxes of sour, sour, sour beans, a variety of peppers and soy milk. The meat can be hung up and saved, and the sour vegetables can only be kept in the fridge. So as soon as you open the fridge, that thick guerlin smell comes up and reminds me to cook them up. Today I'll make a dry pot of cuisine with these cuisine foods! There will be some dust in the drying and storage process, before cooking, not only to remove surface impurities, but also to increase softness and not to affect taste in subsequent operations by being too dry. The sour, sour, sour, sour, and carrots, potatoes, peppers, etc., make the whole family satisfied. It happens that my family has a little casserole that can be heated with alcohol, with little flames of “touching”, and the smell of gravy, sour and garlic in the air, which makes it feel less cold this winter。
