Autumn recipes

Rop and lamb soup

Rop and lamb soup

VicentaLakin

#ROBBISH GINSENG IN THE FALL, RADISH IN NUTRIENTS, PHARMACIST IN MEDICINE, RICH IN B VITAMINS AND POTASSIUM AND MAGNESIUM, CAN PROMOTE GASTROPATHIC MOVEMENT, WHICH CAN BE OF SOME HELP IN FLUENT, ANTIBACTERIAL, CHOLESTEROL, CHOLESTEROL FORMATION AND PREVENTION OF HIGH BLOOD PRESSURE, CORONARY HEART DISEASE; DRY IN THE AUTUMN, RADISH WITH FIRE, DIGESTION, TEMPERATURE, LUNG AND GAS; COOL IN OCTOBER, AS WELL AS IN THE AUTUMN, LAMB AND RADISH ARE THE WORST, RADISH ARE THE BEST TO REMOVE THE FRAGRANCE OF LAMB, WHILE AT THE SAME TIME ABSORBING THE FRAGRANCE OF LAMB, AND STEW WITH RADISH AND LAMB
Mushroom corn soup

Mushroom corn soup

VicentaLakin

Raw material: The one salty approach of showing the right amount of mushrooms and the right amount of crab mushrooms and the right amount of fresh sweet corn: first take the mushrooms and cut them to root, the white mushrooms and crab mushrooms and the sweet corn to slice them, then put all the fungus corn in the water and clean the spare 2 and put all the food into the pot, add the right amount of water to burn the fire, and then boil it with the right amount of salt in 30 minutes and three minutes