Onion shrimp sauce and wheat noodles

Taki, the food tower, is the best basic food and the cheapest source of energy. The daily intake of 250 to 400 grams of cereals by adults helps to prevent the occurrence of related chronic diseases. For all kinds of grains, they have their own best diets, and how to use them to their full nutritional effect is a matter of daily concern. Today we talk about wheat. Wheat heated, wet, short-day-lighted crops to extract more phosphorus and potassium. Wheat proteins contain a wealth of lysine compositions and trace elements such as iron, manganese, zinc and magnesium, as well as dietary fibres, 10 times the average fine rice. Some of the acetone components in barley also have anti-bacterial, inflammatory, cough, asthma, and osteoporosis effects, and therefore also have the anointed name of “inflammating food”. At the same time, barley has the effect of cleaning up intestinal deposition waste, which is commonly referred to as “clean intestinal grass”. The most common way to eat wheat is to make flour, make barley noodles, not to look at it as unsuspecting, but with a wealth of nutritional value. The protein content is higher than rice and flour, especially for children growing up, and some barley noodles are more suitable, with lysine and acrylic acid acting as a surprise to parents about the child ' s high speed and intelligence. Wheat flour is well nourished in all its aspects, but there are some areas where attention is needed to do it in order to be healthier and more absorbible. The most appropriate mix of barley noodles is a mix of meat and vegetables (which can be leafy or guacamole). Wheat noodles are cold, so it has to be made softer, so it can taste better and digest more easily. As for the vegetables in it, they can make the barley paste cleaner, either with pork or shrimp, which is a good match。