Sweet horse teeth

By VicentaLakin

Sweet horse teeth
MALARKEY, ALSO KNOWN AS LONG-LIVED VEGETABLES, MELONS, FIVE ROWS OF GRASS, AND SO ON, IS A YEAR-LONG MEAT HERB PLANT, ALL SMOOTH AND HAIRLESS, WHICH IS THE MOST COMMON MEDIUM HERB AND WILD VEGETABLES IN HISTORY. THE MAGGOT IS WELL NOURISHED, CONTAINING MORE VITAMIN C AND APPLE ACID, CITRIC ACID, AZINY ACID, HERBIC ACID AND VENOMIC ACID. IT ALSO CONTAINS ABUNDANT FATS, CARBOHYDRATES, COARSE CELLULOSE, INORGANIC SALTS, ETC. ACCORDING TO CHINESE DOCTORS, THE TYPHOID TYPHOID TYPHUS, WHICH HAS THE EFFECT OF IRRITATING, DECONTAMINATING, IRRITATING, IRRITATING, COOLING, DECOMPRESSING AND URINE, TREATS URINARY TRACTITIS, URINE BLOOD, DYSENTERY, HEPATITIS YELLOW AND GYNAECOLOGY. MODERN MEDICAL RESEARCH HAS FOUND THAT THE FREQUENT CONSUMPTION OF HORSE TEETH HAS A THERAPEUTIC EFFECT ON DIABETES AND CARDIOVASCULAR DISEASE。

Recipe Recommendations

  • purslane appropriate amount
  • Jiang 3 tablets
  • salt appropriate amount
  • sesame oil appropriate amount
  • white sugar appropriate amount

Steps for Sweet horse teeth

  • Make Sweet horse teeth step 0
    1
    The material is illustrated。
  • Make Sweet horse teeth step 1
    2
    Get rid of the horse's teeth and the old leaves。
  • Make Sweet horse teeth step 2
    3
    Some water is boiled in the pot, and the horse's teeth pour into the boiler。
  • Make Sweet horse teeth step 3
    4
    The water is then extracted from a sifting net, and the horse teeth from the asphalt are washed under the head of the water cage。
  • Make Sweet horse teeth step 4
    5
    Put it on the plate, cut it into a little bit. Chems。
  • Make Sweet horse teeth step 5
    6
    In the pot, sesame oil is burned to 60% heat, the ginger chips are fried, and the horse teeth are fried。
  • Make Sweet horse teeth step 6
    7
    Put on a red sugar flip。
  • Make Sweet horse teeth step 7
    8
    A little salt。
  • 9
    Turn the fire down。
  • Make Sweet horse teeth step 8
    10
    Sweet sour is me
  • Sweet horse teeth Make Tips

    Rinse thoroughly after blanching; the taste of the purslane will wash away with the water, so be sure not to skip this step. Purslane has a significant stimulating effect on the uterus, so pregnant women should avoid eating it. People with weak spleens and stomachs should also eat it sparingly.