Garlic and carrots

Carrot is a nutritionally rich vegetable with spleen and stomach, acoustic detoxification, prophylactic kidneys, aerobic cough, etc., and is known as “minimal ginseng”. Carrots contain a large amount of beta-carrotin, while carrots are fat soluble substances, although some prefer to eat raw food and collide, but they absorb their nutrients without taste; they can only be fully released by refueling heat or stew, converted into vitamin A by human digestion, to maintain the health of the eye and skin, to improve night blindness and skin roughness, and to help the body protect itself from free radicals, which are now the safest products to supplement vitamin A. Garlic contains a wealth of nutrients such as vitamin C, carrots, sulfamide and nuclide; it smells of spicy and is used to prevent diseases caused by environmental pollution, such as influenza and enteritis. Kids don't like carrots because they taste a little bit, but when they're fried with garlic, they take the smell of garlic, it's dim, and they eat not only nice, but they're too high