Coughing avocado

It's been a rough year, more than a month, and all the other symptoms have been cured, which is that coughing has been bad. It's not so bad, but sometimes it's not good to cough, it's bad, it's bad, it's bad, it's bad, it's bad, it's bad, it's bad, it's bad. If you want to do better, you'll have to ask the Chinese doctor to open up a box. After lunch, it took a whole afternoon to get it over 7:00 p.m. It took seven or eight hours to work, 10 pounds to get half a pound out. It seems that it makes sense to sell a small bottle of pure hand-held pear paste to $560, at a cost and in kung fu. Only if you do it yourself will you know that a dozen large bottles of acupuncture are absolutely impure. When I'm done, I dig a small spoon, which tastes good, but it's sweet, but it smells sweet, and it smells like ginger, which I like, and it makes this pear not cold, and it suits my cold drink. If you just want to make acupuncture, the way is the same, just don't add anything else, just pears。

Recipe Recommendations

Fengshuili 5000g
siraitia grosvenorii one
chuanbei 15g
ginger 100g

fruity
cook
several hours
ordinary

Steps for Coughing avocado

I've got food, because it's pearto, and I've got two representatives. I've got the leftovers. I use pears. You can choose another pear

Feels like this black-skin pear works well

Wash the pear and cut it

Cut the ginger and Rohango with his hand and put it in the pot。

If you don't want to cut it, you can wipe it between the beds. In the pot

Bury Rohango in the pear, boil in the middle of the fire, don't put water on it。

It'll boil in the middle of the fire for about 40 minutes

Get the Rohango

Filter out the pear scavengers

Pear dregs get a little cold and squeeze the rest of the juice out of them in clean drawers

Filter out the soup juice directly into the small soup pot。

Kawabai grinds powder with a cuisine machine。

I'll put the soup in the soup

When the fire boils and turns into a fire, there'll be a lot of foam

It's more pure than that

The final stage is to be constantly mixed in order to prevent the spoils. It's almost as good as when the pear plaster goes through the bubble

It's a good pearpaste. It was dark at the time of the photo shoot. The color of the light is a little off

It's warmed into a boiled and dry bottle, sealed for 30 to 40 days at room temperature, frozen for about two months, frozen for four or five months. This pear cream won't block

The pear is so thick, it tastes good

You can eat it or you can flush it. Of course, it's a good thing you eat on bread. Finally, a little common sense is taught. A little water dilution without sugar is a state where there's no slag or block, sugary。