Pineapple ribs

THE PINEAPPLE IS ON THE MARKET, IT SMELLS SWEET, IT TASTES SOUR, IT'S BEAUTIFUL, IT'S VERY NUTRITIONALLY VALUABLE. PINEAPPLE CONTAINS A WEALTH OF ELEMENTS SUCH AS SUGAR, ORGANIC ACID, VITAMINS AND CALCIUM, PHOSPHORUS, IRON AND POTASSIUM, AS WELL AS PROTEIN, FAT AND FOOD. PINEAPPLE IS MENTIONED IN THE BASICS AS A HEALTHY STOMACH AND A STRONG GAS. PINEAPPLE IS RICH IN VITAMIN B1, WHICH PROMOTES METABOLISM AND ELIMINATES FATIGUE; IT IS RICH IN DIETARY FIBRES AND MAKES GASTROINTESTINAL CREEPS SMOOTHER. THE PROTEIN ENZYME CONTAINED IN FRESH PINEAPPLE CAN DECOMPOSE THE PROTEIN FROM THE FOOD, SO SOME PINEAPPLE CAN BE EATEN AFTER THE MEAL, SO THAT IT CAN BE ABATED, GREASY AND HELP DIGEST. IT IS BECAUSE OF THESE EFFECTS THAT PINEAPPLE IS OFTEN USED IN COOKING AS A FERTILIZER, PINEAPPLE CURRY, PINEAPPLE BEEF, ETC. THE ENZYME, HOWEVER, HAS A SPECIAL IRRITATION EFFECT ON THE TONGUE AND ORAL SKIN, AND THE SALT CONTROLS THE ACTIVITY OF PINEAPPLE. THUS, PINEAPPLE SHOULD BE PURIFIED WITH PINEAPPLE, AND THE FRUIT AND STINGS CUT INTO BLOCKS, IMPREGNATED IN SALINE WATER AND THEN EATEN. TODAY, PINEAPPLE IS TAKEN OUT WITH THE RIBS TO RELIEVE ITS GREASYNESS, INCREASE THE INTAKE OF FOOD FIBRES AND ADD A FRAGRANCE TO THE VEGETABLES。