Five flowers for radish and tofu

1

Prepare raw materials for radish, cut flowers, blood tofu

2

The radish, the radish, the radish

3

Once boiled water is released into the pot, the radish poaching water changes to colour to remove the spicy (but not too long to affect the taste and the nutrients will be lost), it will be released into cold water, which will be cold and dry

4

Blood tofu slices are also to be pumped into cold water immediately after they're drained and dried

5

Put it in the bottom oil and heat it up and put it in the onions

6

I'll put in five slices of meat and I'll make some wine

7

When you make a five-flower piece of meat, you can pour a little fresher meat

8

Put the carrots and the tofu in flat and add fresh water to the stew

9

Put salt in the stew for five minutes

10

When the soup is so scarce, it's served in a spicy, spicy, spicy, spicy, sipy, spicy

11

It's a nice, fragrance broccoli. Medium

12

It's great to have a bowl of black rice congee and a sofa

13

The nutritional value of radish is so much more than good for human health

14

Blood tofu helps clear the body of garbage

15

The sauerkraut is a great scent

16

A good breakfast is the best reward for yourself。

THE NUTRITIONAL VALUE OF RADISH: IT INCREASES THE IMMUNE CAPACITY OF THE ORGANISM AND INHIBITS THE GROWTH OF CANCER CELLS, WHICH IS IMPORTANT FOR THE PREVENTION OF CANCER AND ITS RESISTANCE TO CANCER. MUSTARD OIL AND FINE FIBRES IN RADISH CAN FACILITATE GASTROINTESTINAL CREEPING AND CONTRIBUTE TO THE DISCHARGE OF INTERNAL WASTE. THE FREQUENT CONSUMPTION OF CARROTS REDUCES BLOOD RESIN, SOFTENING BLOOD VESSELS, STABILIZES BLOOD PRESSURE AND PREVENTS DISEASES SUCH AS CORONARY HEART DISEASE, ARTERY SCLEROSIS AND CHOLESTEROSIS. ACCORDING TO CHINESE DOCTORS, THE RADISH IS COLD, OBSTINATE, NON-TOXIC, LARVAE, GASTRIC, DIGESTIVE, WIDE AND DETOXICAL, CUDDLED, SCRAWLED, SCINTILLATED, DIARRHEA AND ANTI-ACID. CARROTS HAVE A STRONG AEROBIC FUNCTION AND CAN ALSO STOP COUGHING, DRYING UP, DRYING UP, DRYING UP, AND VENOM. CARROT ENHANCES THE IMMUNITY OF THE BODY AND INHIBITS THE GROWTH OF CANCER CELLS, WHICH IS IMPORTANT FOR CANCER PREVENTION AND RESISTANCE. MINERALS SUCH AS VITAMIN B AND POTASSIUM AND MAGNESIUM IN CARROTS CAN FACILITATE GASTROINTESTINAL CREEPING AND CONTRIBUTE TO THE DISCHARGE OF INTERNAL WASTE. THE FREQUENT CONSUMPTION OF CARROTS REDUCES BLOOD RESIN, SOFTENING BLOOD VESSELS, STABILIZES BLOOD PRESSURE AND PREVENTS DISEASES SUCH AS CORONARY HEART DISEASE, ARTERY SCLEROSIS AND CHOLESTEROSIS。