Rohango Mountain Soy
By VicentaLakin
Winter's memory of the red, except for the cold, red nose is the red mountain. ~ Especially when it's snowing, there's always an old man in the square who pushs a car out to sell glucose gums, and he picks up and dumps sugar flowers on a cold rockboard, so cold that he can watch the cold and yellow bubbles lumber, and he can see the hot fog swinging up, and he doesn't want to eat, and he can't pick it out. When I was a child, my teeth were broken early because I liked sugar pickles, and they had to be controlled by high pressure. But the child's desire for sugar is truly indescribable, and then my mother gave me a good thing, called Rohango, a little bit sweet in the water and not worried about bad teeth, it's like saving my life! When there's not much fruit in winter, the family wants a little jam or something to go through the dry and dry winter, and it's hard to let go of a spoonful of sugar and sugar in the past, but -- it can be Rohango
Recipe Recommendations
- Hawthorn appropriate amount
- siraitia grosvenorii appropriate amount
- sweet and sour
- cook
- three-quarters of an hour
- simple
Steps for Rohango Mountain Soy

1
200 g hill to get rid of t
2
Cut it in half and remove all the seeds
3
A rohango open and boil for 10 minutes with some fresh water
4
And then you get the skin and seeds of Rohango and put them in the mountains
5
The fire boils, crushes the mountain, stirs
6
Until it's very thick, scratching down the wall with a razor, evenly mixing