Carrot

Red meat is a traditional medium-sized dish, with red meat made: fat and not tired, soak and soak, sweet and not sticky, and salty, and is therefore very popular. Well done red meat. Each piece is covered with chubby sauce. The skin and fat parts are soft, rotten, smooth, and can be opened with a small drop in the mouth. It's about making red meat, Mr. Soo Dong-poo: less water, less fire, more self-righteous fire! I don't read much of Mr. Soo's poems, and naturally I don't know the true meaning of the old man's red meat, but the heart loves it. Rope is the most inspiring dish in the northern winter, and many cabbage and carrots have been hoarded in the early winter. The radish has the yeast of small ginseng and, in addition to the role of vegetables and vegetables, the radish has the effect of nourishing. "Let's love the cabbage" today. It must be good to eat radish out of the traditional soup and oatmeal. The radish made out of this square is full of red roasted soup, soft and smelly, and its taste and taste are comparable to that of red roasted meat。