radiation-proof
VicentaLakin
Remember that when we were kids, every spring, the onions in the garden were so long, that mom used garlic to make us noodles, and often said that in the spring, we had to eat garlic and cure the poison. It's clear now that the garlic in spring is big, older, and it's good to make noodles. For those days at the time, it was possible to save the first year of growing a piece of garlic and to leave garlic behind for a spring. It's better to have five flowers for the pasta, which can't be eaten because of rice, and it's good to have a pasta with garlic and carrot tomatoes。
VicentaLakin
In the hot seasons, the most tempting is the fresh-sniffed blends. The blending process is simple, and the food used to make the blend is abundant enough to match it with whatever it takes, and can also be used as a source of creativity and is therefore well suited for hand practice. Seaweed is a very good food for cuisine, which is the kind of food that tastes good all the time. Common seaweeds in the market have bubble hair and can be easily bought, although many dealers of such seaweeds are said to use kerosene to bubble hair in order to make the seaweed color green and the sea belt thick enough to absorb water scales. There is also a dry sea lace, a market or supermarket-based dewatered sea lace that is based on fresh sea laces and is finely packaged through processes such as washing, hotting, cutting, drying, etc. This dry sea ribbon smells of seafood like seaweed, which can be used in a clean and hygienic direct water bubble, and is therefore particularly suitable for households to buy to make foliage。
VicentaLakin
It's a pickle made in the winter of 2012, and it's not moving in the fridge, and it's nothing in the fridge. It's good to have it and a few chili. We don't necessarily taste like mountains, but it's enough for ourselves. This dish is either for dinner or for porridge, absolutely cool. If you want to mention that many of the children's shoes have radished, say they had blackened experiences in the course of making them, and in the light of their experience: first, when making them, wash the carrots and dry them before entering the pick-up procedure; secondly, not using iodized salt, but also using sea salt, as the Guangdongs say; thirdly, keep them dry while making them dry, in winter, not wet, in the summer when the sun can dry easily, and in the autumn when the wind blows, but in the warm spring or in the cold rain, it is best to use a dryer, without a dryer, open the oven, let the oven warm, turn off the power, and not let the oven heat up, so that the salt-cracked carrots can be put in there and over the night, because it is so wet that if there is no ovens, the wind blows in the ovens, but in the warm spring or in the cold rain, let's not let the carrots, say, let's not let's the carrots。
VicentaLakin
Springlight is as good as it is. Cream carrot soup is not the primary soup in the west restaurant, which is less expensive than pumpkin or mushroom soup. But neither taste nor appearance is lost. Cooking a pot of creamed carrot soup, the softness of the bright colours that strike at the center of the moment, and the taste of the entrance, which is sweet and creamy, is nutritional and delicious. The bright colours, the happy patterns, the infinity of the fragrance, the fragrance of the cream carrot soup, my dears, love it together
VicentaLakin
You never know how to eat radish — sour, sweet, corky, fresh, fragrance, with a soft pomefruit smell, with no radish gas at all, and with food, porridge or even even with it as a snack, the entrance is amazing and unforgettable — just a few salt Zimme and a glass of mineral water, with sugar, vinegar and a little bit of chili; just a day's wait..
VicentaLakin
I was born in the countryside, I liked the garden at home, I liked the bamboo forest at home, I liked the fish pond at home, I liked the river at home, I liked the tea hill not far from home... Ever since I was a kid, I loved having a yard in front of my house, with flowers, weeds, summers, autumns. And this year I planted some of the gills in my own yard, and when they opened up, I could smell the fragrance of the flowers, and I couldn't help but bet on them. When I was picking with the kids, I laughed, and I smelled, and a little piece of land brought me the joy of Kim Autumn and the happiness of my harvest。
VicentaLakin
Since the last purchase of papayas, knowing that papayas are suitable for chronic atrophy for stomach disease, it's too much for me. I like to eat papayas. I've been thinking about fresh papayas, and now the price is cheaper. If they're not locally produced, the freight costs are much more expensive than any other place. When it comes to shipping, when it comes to poaching, it's when it comes to groceries, but when it comes to ordering, there's no extra postage, and every time it's seen, it's always discriminatory, and it's no wonder the networkers in Xinjiang say that we live on another planet. I love papayas, and I love fish, and they're perfect for aging stomach inflammation. They're perfect for me. The platinum contains a comprehensive and high-quality protein, which can be very usefully reinforced by the ballistic fibre composition of the skin. In particular, early wrinkles caused by mental factors such as stress, sleep deprivation and so forth have extraordinary mitigating effects. The proteins contained in the mackerel are excellent, complete and easily digestible, and are a good source of protein for liver and kidney diseases, cardiovascular disease, constant diets that enhance resistance, hepatitis, kidney, hypertension, heart disease, chronic bronchitis, etc., and 13 grams of protein per 100 grams of mackerel meat, fat 1, 1 g, sugar 0, 1 g, sulfamide 6, 6 mg, nucleotin 0, 07 mg, Nickel acid 2, 4 mg, calcium 54 mg, phosphorus 203 mg, iron 2, 5 mg. Clinical practice has demonstrated the efficacy of larvae against artery sclerosis, hypertension and coronary heart disease。
