Blackwood has oatmeal

I've been working on various recipes for Black Muir, saying it's a little big, actually trying to eat it in different ways. We all know that Black Muir is good, but it's only once a year, and then it's broken, it's gone, it's gone, it's gone. The benefits are so great in terms of beauty and beauty, active blood supplementation, increased immunity, cancer resistance, intestinal proficientness, lipid reduction against artery sclerosis, sugar reduction and radiation resistance. It is true that if you want to eat some wooden ears every day, you need a variety of recipes to melt them into the daily diet, or even more so, to eat them without them. Blackwood has a special taste in its own mouth, which can be used in day-to-day swirling, fried, and soup, and it's a good way to eat it the other day: Today, the recipe, which is a little dark, but which everyone needs, which is not complicated by the combination of black wood, onions, oats, rice, but different from traditional paste, uses olive oil and salt sauce, makes a soft taste, smells strong and beautiful。