Carrots and wind

Let's have some salty cake! I can make carrots in the twilight today. I can't eat them at all. The cake is filled with cologne rice oil, which doesn't taste like peanut oil and sesame oil. Only light rice is fragrance, it's not greasy, it's more suitable for cakes and cookies. A rice grain contains only 5 per cent of rice skin and rice embryos, and 64 per cent of rice skin and rice embryos, but as rice is processed, these nutrients are lost and not exploited, and the United Nations Industrial Organization refers to rice skin and rice embryos as an underutilized “natural source of nutrition”. Only 1 kg rice oil for every 150 kg rice grain is precious and precious! Rice oil originates in Japan, precisely because of the Japanese concentration and innovation in rice, extracting refined nutrients from rice peels and embryos to become healthy cooking oil. In Japan today, rice oil has been earmarked by the Japanese Ministry of Health and Welfare for cooking fuel for nutritional lunches at all primary and secondary schools in Japan. Rice oil is one of the three health oils recommended by the World Health Organization (WHO). Through advanced production techniques, the rice-rich nutrients and bioactive substances are retained in the cyanide valleys, in particular, specially high-intensity cereals, along with plant sterol and natural vitamin E (including the production of trichlorophenol), with a reasonable balance in the fatty acid ratio。