Sell Ready Stock Suo Yang Herbs 150g Authentic Wild Male / Tea Easy Meat Rong Slice best price

Name of product: marketing sun Net content: 150 Origin: china Province: gansu Packaging: boxed Food additives: none Storage methods: place in a cool and dry place  Shelf life: 365 days   Date of production: see spray code Also known as zoyang, aging medicine, rust rods, glabrous ball, yellow wolf, lock-tight son, sheep lock not pull, is a perennial meat parasitic herb growing in xinjiang, qinghai, gansu and ningxia, china, and it is also a kind of good effect in kidney, yijing, dryness and so on. Known as desert "elixir of immortality," lockyang mainly produced in western gansu province, self-generated in the desert, luoyang, taste and temperature. Lockyang contains enzymes, fat oils and sugars. because lockyang contains mineral elements and oxygenic acid roots in the body can form salt laxatives such as magnesium sulfate, sodium sulfate and sodium phosphate, thus regulating the balance of human water salt, it also has the special effect of spleen, stomach, bowel movement, anti-aging and longevity. (ready Stock) fried shrimp shrimps Main ingredients - lock sun, walnut kernels each 15 grams, hawthorn 10 grams, shrimp 100 grams. Auxiliary materials - ginger 5 g, onion 10 g, salt 5 g, vegetarian oil 500 g (practical 50 g). Practice: 1. wash and slice the lock sun first, walnut shell, hawthorn core slice, shrimp wash, ginger slice, onion slice; 2. then heat the pan on the fire, add the oil, add walnut kernels when six matures, instead of frying incense with the fire, and remove the drain oil for use; 3, then put the sun in a stew cup, add 50 ml of water, fry for 25 minutes to remove the residue, and leave the juice for use; 4. add 50 grams of vegetarian oil to the pan and then add ginger and onion to the pan. then add shrimp, salt and sun-locked juice. stir-fry and mix the walnut kernels. Food: 1 daily, supplemental food. Chaoyang porridge Material: 15 g lockyang, japonica rice 60 g. Practice: 1. wash the sun-locked water first and cut it into thin slices; 2, and then clean japonica rice, and lock the sun together into the pot, add water to the appropriate amount; 3, then boil with a fire, and then simmer for 35 minutes, with japonica rice thickness. Food: for early dinner.