I don't know

By VicentaLakin

I don't know
This soup has a temper, go wet. It tastes like a spleen, functionally spleeny kidneys, and in the stench, the grass says in the New Thread that it can “feel down the aerobics, slurp the thirst”. In winter melons, which taste a little cold, functionally accommodative water, de-drinking, and humidification of fat and moisture through water, are one of the most common foods for loss of fat and health. The watermelon tastes soft and cold, its function is hot and wet and it is thirsty. Pumpkin tastes flat, functionally hot and wet, and is said to be the ideal food for diabetes patients. The three melons are used together, they're hot and wet, and they're better off to lose fat. The onion tastes hot, fragrances, functional aerobics, dermals, urine, stomachs, and so forth. A combination of soup, water to lose weight, sugar to keep dry, water to keep clean, and water to keep it wet, is a good good soup. This soup is a little chilly, and three gingers to level。

Recipe Recommendations

  • scallops 15 grams
  • winter melon 100 grams
  • watermelon white 100 grams
  • pumpkin 100 grams
  • onion 1 piece
  • Jiang 3 tablets
  • water appropriate amount
  • salt a little
  • wet starch appropriate amount

Steps for I don't know

  • Make I don
    1
    Fuels: 15 grams of lumbar, 100 grams of wintermelon, 100 grams of watermelon, 100 grams of pumpkin, 1 onion, 3 slices of ginger, water, salt, wet starch
  • Make I don
    2
    It is washed and immersed with water。
  • Make I don
    3
    Torn, spare。
  • Make I don
    4
    Three guacamole to cut the pellets, wash the onions clean, spare。
  • Make I don
    5
    Pour ginger chips and stings into the pot and boil them with water for 15 minutes。
  • Make I don
    6
    Add three guacamole, boil。
  • Make I don
    7
    It's just that I don't know what to do。
  • Make I don
    8
    Boil again for a few minutes, out of the fire。
  • Make I don
    9
    Into the bowl, with onion flowers, with food。
  • I don't know Make Tips

    Dried scallops are naturally salty, so do not add too much salt. Stir continuously while pouring in the wet starch to prevent lumps. The size of the dice can be adjusted to your preference.