Summer bean bean horns

Summer is the season of bean horns, on the bean horns, the flowers are always running, and the fruits are always hanging. I love the vines of the bean horns, pulling each other, entangling around, like two close partners who never part. It's often naughty to break them apart and do what they want, but the next day they'll stick together and go back the way they were and climb up and maybe it's this tenacity that makes me like them. The most common way to eat bean bean bean in our home town is stew and fried rice, while the father went to Sundeh to eat a bean bean bean bean bean, he said, which is probably the most gorgeous and addictive way to eat bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean, he said, and it's fresh, ts a little flower like a mah flower with a mah flower with a mah flower Mother has improved, mixed pork and shrimp mud into meat pies, made into green little flower blues, fried with casseroles and tasted like fresh. Mom said this bean horn looks simple. To make a perfect bean horn, you have to have three points: One is that, while the bean is ripe, it must be salted in boiling water, so that the bean bean will have green colours; the other is that the bean bean will be formed into small flowers, and it will not be easy to separate when the bean is made up in warmer form; and the third is that the meat will be sore that it will taste。