Oyster onions

Sea storks are called oysters, a common shellfish in the ocean, a molybdenum, a molybdenum, a molybdenum, a molybdenum, and a molybdenum, which is known by northern fishermen. In the West, oysters were known as "milk of the sea" and in the Bible as "the power of the sea". Our Chinese poet Lee Baek has the phrase "On the ground and above, the oysters are the only ones." There was also a hymn day in the year of Qing Dynasty, Governor Li Tsuan, "The oatmeal tastes better than the river." "See that oysters are equally popular in the Central West. Sea storks are delicious and nutritious and a treasure on the table. According to food nutrition tests, oysters contain more than 50 per cent protein, while fats are only 7-8 per cent, and contain many trace elements and vitamins, for example, because the soup is made in the form of milk, which is known as "milk under the sea". After eating, children, pregnant women and breast-feeding women contribute to the growth of bones, teeth and are effective in preventing childhood diseases. Oysters are not only good foods, but also of high medicinal value. Médéli Su-jin, "Oyster meat, glycerine-free, cooking to cure vanity, detoxification, filling women's blood, eating with ginger vinegar, treating alcohol and heat, and stopping thirst." It's delicious, it's fine skin, it's beautiful color." Modern medical experiments have shown that water solution extracted from oyster meat inhibits tumor cells. Japanese scientists have also found natural cow sulfuric acid in sea angler meat, with a variety of functions, such as blood resin, inhibition of slab accumulation, enhancement of human immunity and promotion of metabolism. What is visible everywhere on the seaside of Qingdao is a large rock full of sea storks attached to it, and every time it reaches the tide, the coastal inhabitants carry a tool similar to a small shovel, together with a small bucket of water, which digs up the meat of sea storks on the seaside, which is what we call “bowl yellow”. It's wild and fresh, so we're going home to wash together with the seafood we've picked up and make soup with salt. What I'm going to do today is to make a fresh change in mountain eggs and onions with fresh wild sea storks, or turquoise, to make them a fresh seafood meal under the magic of the pan. We're going into today's omelet buns with onion storks