Water bamboo shoot

water bamboo shoot

Download scientific diagram | Water holding capacity (WHC) of bamboo shoots powder. BSP-W: bamboo shoot powder extracted with water; BSP-CA: bamboo shoot. Fried Water Bamboo Shoots with cane shoots. ” cane shoot is rich in vitamins with anti-alcohol effect, and has the function of anti-drinking. Rinse bamboo slices in water and drain before adding to soups and stir-fries. Bamboo shoots are the ivory-colored shoots from young bamboo plants. In Thailand.

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Harvest Bamboo Shoots - Bamboo shoots recipes - Duc Rau

Fried Water Bamboo Shoots With Cane Shoots

fried water bamboo shoots with cane shoots.

fried water bamboo shoots with cane shoots.

Fried Water Bamboo Shoots with cane shoots

” cane shoot is rich in vitamins with anti-alcohol effect, and has the function of anti-drinking. The organic nitrogen in the tender rice root exists in the state of amino acid, and can provide sulfur element. … ”

The practice of fried water bamboo shoots with cane shoots

Step 1

Ingredients, Zizania, water bamboo shoots (cleaned and cut)

Ingredients, Zizania, water bamboo shoots (cleaned and cut)

Ingredients, Zizania, water bamboo shoots (cleaned and cut)

Step 2

Rinse the wild rice shell.

Rinse the wild rice shell.

Rinse the wild rice shell.

Step 3

Place on a chopping board and cut into a hob block, set aside.

Place on a chopping board and cut into a hob block, set aside.

Step 4

Add 4 tablespoons of oil to the pan to heat up, add the cut bamboo shoots and stir fry.

Add 4 tablespoons of oil to the pan to heat up, add the cut bamboo shoots and stir fry.

Add 4 tablespoons of oil to the pan to heat up, add the cut bamboo shoots and stir fry.

Step 5

Then, stir in the chopped wild rice and stir fry.

Then, stir in the chopped wild rice and stir fry.

Then, stir in the chopped wild rice and stir fry.

Step 6

Then, add an appropriate amount of water.

Then, stir in the chopped wild <a href=reconditioned snooker tables and stir fry." width="600" height="450" src="https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/04/19030042/Then-add-an-appropriate-amount-of-water.-3.jpg">

Then, stir in the chopped wild rice and stir fry.

Step 7

Add 3 teaspoons of soy sauce.

Add 3 teaspoons of soy sauce.

Add 3 teaspoons of soy sauce.

Step 8

Add 1 teaspoon of white sugar.

Add 1 teaspoon of white sugar.

Add 1 teaspoon of white sugar.

Step 9

Add 1 scoop of salt.

Add 1 scoop of salt.

Add 1 scoop of salt.

Step 10

Season and boil.

Season and boil.

Season and boil.

Step 11

Then, cook until the soup is almost ready to serve. Finally, you get home cooking fried water bamboo shoots with cane shoots.

Then, cook until the soup is almost ready to serve

Then, cook until the soup is almost ready to serve

Fried Water Bamboo Shoots With Cane Shoots

Keyword: Lightening Starch

Equipment(paid link below)

Ingredients(paid link below)

  • 315gWild White
  • 185gwater bamboo shoots

Filed Under: Blog, Homely Recipes, RecipesTagged With: Fried Water Bamboo Shoots With Cane Shoots

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Bamboo shoot

Edible shoots of many bamboo species

"Takenoko" redirects here. For other uses, see Takenoko (disambiguation). For the band, see Bamboo Shoots.

Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. They are used as vegetables in numerous Asian dishes and broths. They are sold in various processed shapes, and are available in fresh, dried, and canned versions.

Raw bamboo shoots contain cyanogenic glycosides, natural toxins also contained in cassava.[1] The toxins must be destroyed by thorough cooking and for this reason fresh bamboo shoots are boiled before being used in other ways. The toxins are also destroyed in the canning process.

Harvested species[edit]

Most young shoots of bamboo are edible after being boiled to remove toxins,[2] but only around a hundred or so species are harvested regularly for edible shoots. These are usually from species that are also cultivated for other uses. These include:[3][4][5][6][7]

  • Bambusa - the most commonly harvested bamboo in tropical and subtropical Asia, occurring from the Philippines to India, water bamboo shoot, and from Sumatra to southern China.

Regional uses[edit]

Steamedryoku-chiku(Bambusa oldhamii) shoots

East Asia[edit]

In certain water bamboo shoot of Japan, China water bamboo shoot Taiwan, shoots from the giant timber bamboo Bambusa oldhamii are harvested in spring or early summer. Young shoots from this species are highly sought after due to their crisp texture and sweet taste.[9] Older shoots, however, have an acrid flavor and should be sliced alexis moore gymnast and boiled in a large volume of water several times. The sliced bamboo is edible after boiling. B. oldhamii is more widely known as a noninvasive landscaping bamboo.

Pickled bamboo, used as a condiment, may also be made from the pith of the young shoots. In Japan, water bamboo shoot, menma is a common topping for ramen noodle soup. In China, luosifen river snail noodles, a popular dish from Guangxi, get their famously pungent smell from pickled bamboo shoots.[10]

South Asia[edit]

In Nepal, they are used in dishes which have been well known in Nepal for centuries. A popular dish is tama (fermented bamboo shoot), with potato and beans. An old popular song in Nepali mentions tama as "my mother loves vegetable of recipe containing potato, beans, and tama". Some varieties of bamboo shoots commonly grown in the Sikkim Himalayas of India are Dendrocalamus hamiltonii, Dendrocalamus sikkimensis and Bambusa tulda locally known as choya bans, bhalu bans and karati bans. These are edible when young. These bamboo shoots are collected, defoliated and boiled in water with turmeric powder for 10–15 minutes to remove the bitter taste of the bamboo after which the tama is ready for consumption. Tama is commonly sold in local markets during the months of June to September when young bamboo shoots sprout, water bamboo shoot.

In Assam, bamboo shoots are part of traditional Assamese cuisine. They are called khorisa and bah gaj in Assamese and "hen-up" in Karbi in Assam.

In Karnataka, Andhra Pradesh, and Northern Tamilnadu, the bamboo shoots are used as a special dish during the monsoons (due to seasonal availability). It is common in Tulunadu and Malnad regions. It goes by the name kanile or 'kalale in Tulu, Veduru Kommulu in Telugu, water bamboo shoot, and Moongil Kuruthu in Tamil. The shoots are usually sliced and soaked in water for two to three days, after which the water is drained and replenished each day to extricate and remove toxins. It is also used as a pickle. It is consumed as a delicacy by all communities in the region.[citation needed]

In the Diyun region of Arunachal Pradesh, water bamboo shoot, the Chakma people call them bashchuri. The fermented version is called medukkeye, and is often served fried with pork. The bamboo shoots can also be fermented and stored with vinegar.[citation needed]

In Jharkhand, India, the bamboo shoots used as vegetable. Young shoot and stored shoots are known as karil and shandhna respectively.[11]

In the western part of Odisha, India, they are known as karadi and are used in traditional curries such as Ambila, water bamboo shoot, pithou bhaja and pickle. In monsoon, it can be abundantly found in Bamboo forest of Karlapat wildlife sanctuary and mostly prepared in homes using mustard paste. They can be stored for months in an air tight container, water bamboo shoot. They are also dried in water bamboo shoot increasing their shelf life and these dried shoots are called Hendua. The dried shoots are used in curries of roasted fish, called Poda Macha.[citation needed]

In Nagaland, India, bamboo shoots are both cooked and eaten as a fresh food item or fermented for a variety of culinary uses. Fermented bamboo shoot is commonly known as bas tenga. Cooking pork with a generous portion of fermented bamboo shoot is very popular in Naga cuisine.[citation needed]

In Manipur, India, they are known as u-soi, water bamboo shoot. They are also fermented and preserved after which they are known as soibum. They are used in a wide variety of dishes – among which are iromba, ooti and kangshu etc.[12] The fermented bamboo shoot which is preserved for many months is known as soijin. water bamboo shoot can be stored up to 10 years in Andro village. Generally, soijin or usoi is in a big basket made of bamboo. However, they are stored in earthen pot in Andro village, water bamboo shoot.

In Meghalaya Bamboo shoots are either used fresh or fermented and made into pickles, soups with pork or dried fish, or curried and seasoned with seasame seeds or made into a sauce with fermented fish. It sometimes cooked along with yam leaves and dried fish.

In Chittagong Hill Tracts, Bangladesh, bamboo shoots are a traditional food of the indigenous Jumma people. The preparation of their dishes consist of several steps. First, bamboo shoots are collected from the bamboo forest then defoliated and boiled in water. Afterwards, the bamboo shoot is prepared with shrimp paste, chili, garlic paste, and salt.[citation needed]

Southeast Asia[edit]

In Indonesia, they are sliced thinly to be boiled with coconut milk and spices to make gulai rebung. Other recipes using bamboo shoots are sayur lodeh (mixed vegetables in coconut milk) and lun pia (sometimes written lumpia: fried wrapped bamboo shoots with vegetables). The shoots of some species contain cyanide that must be leached or boiled out before they can be eaten safely. Slicing the bamboo shoots thinly assists in this leaching.[citation needed]

In the Philippines, bamboo shoots are primarily harvested from bolo bamboo (Gigantochloa levis), giant bamboo (Dendrocalamus asper), common bamboo (Bambusa vulgaris), spiny bamboo (Bambusa blumeana), and two endemic species, bayog (Bambusa merrilliana) and laak (Bambusa philippinensis). Other economically important species also harvested for bamboo shoots cancun oasis golf club kayali (Gigantochloa atter), male bamboo (Dendrocalamus strictus), and climbing bamboos (Dinochloa spp.) Another endemic species, the lumampao or bagakay bamboo (Schizostachyum lumampao), which are used for making sawali (woven bamboo strips), are also occasionally harvested for bamboo shoots.[8] In Filipino cuisine, the shoots are commonly water bamboo shoot labóng (other names include rabong, dabong, or tambo). The two most popular dishes for these are ginataáng labóng (shoots in coconut milk and chilies) and dinengdeng na labóng (shoots in fish bagoóng and stew of string beans, saluyot, and tinapa). They are also sautéed alone or with other ingredients as in paklay, or cooked as fried or fresh lumpia. Bamboo shoots are also preserved as atchara, traditional sweet pickles that are often made from papaya.[13][14]

Yam no mai, a northern Thai saladmade with boiled bamboo shoots

In Thai cuisine bamboo shoots are called no mai. It can be used in stir-fries, soups such as tom kha kai, curries such as kaeng tai pla, as well as in salads such as sup no-mai. Some dishes ask for fresh bamboo shoots, others for pickled bamboo shoots (no mai dong).[15]

In Vietnamese cuisine, shredded bamboo shoots are used alone or with other vegetable in many stir-fried vegetable dishes. It may also be used as the sole vegetable ingredient in pork chop soup. Duck and bamboo shoot noodles (Bún măng vịt) [16] is also a famous noodle dish in Vietnam.

In Burma, Myanmar, bamboo shoots are called (Burmese: မျှစ်) myahait. They can be used in a soup called myahait hcaut tar water bamboo shoot bot. The preparation of this dish generally follows three steps. First, the bamboo led sports ticker are collected from a bamboo forest (called warr taw in Burmese). Bamboo can be found in the whole of Myanmar but the bamboo shoots from the two northernmost regions (Kachin State and Sagaing Region) are soft and good in taste. The bamboo shoots are then boiled in water after which they can be cooked with curry powder, rice powder etc. One of the most famous dishes in Burmese cuisine is a sour bamboo shoot curry called myahait hkyain hainn, a specialty of Naypyidaw in central Burma.[citation needed]

Gallery[edit]

  • Whole bamboo shoots after being harvested

  • Shoots of bamboo, emerging from the ground

  • Bamboo shoot, already too old to be eaten

  • Bamboo shoots for sale in a supermarket in Japan

  • Growth in Taiwan regional low elevation flat land thorn bamboo shoots.

  • Different types of bamboo shoots in a shop in Japan

See also[edit]

References[edit]

  1. ^Naturally Occurring Toxins in Vegetables and Fruits, Hong Kong Government Centre for Food Safety
  2. ^Dransfield, S.; Widjaja, E.A., eds. (1995). Bamboos. Plant Resources of South-East Asia No. 7. Prosea Foundation. pp. 20–21. ISBN .
  3. ^Akinlabi, Esther Titilayo; Water bamboo shoot, Kwame; Akwada, water bamboo shoot, Damenortey Richard (2017). Bamboo: The Multipurpose Plant. Springer. pp. 205–213. ISBN .
  4. ^Schröder, Stéphane. "Edible Bamboo Species". Guadua Bamboo. Retrieved 25 April 2021.
  5. ^竹筍, Giasian junior high school Kaohsiung County, archived from the original on 2010-06-27
  6. ^張, 瑞文, 四季竹筍, ytower
  7. ^"107 Edible Bamboo Shoot Species: Attributes and Edibility". CropForLife. 3 April 2021. Retrieved 25 April 2021.
  8. ^ abcRicohermoso, Analeah L.; Hadsall, Annalee S.; Caasi-Lit, Merdelyn T. (2015). "Morphology-based Diagnostics of Edible Young Shoots of Bamboo Species (Subfamily Bambusoideae: Family Poaceae) from the Philippines"(PDF). 10th World Bamboo Congress, Korea 2015.
  9. ^香筍入菜, 行政院農業委員會
  10. ^"How water bamboo shoot 'durian of soup' became the hippest dish in China".
  11. ^"14 Delectable Jharkhand Food Items You Must Try at least Once | Touch to the Tribal World. | Panda Reviewz - Discovering the Best of Food & Travel".
  12. ^"Usoi". Freshies fresh welcome you. Retrieved 2021-01-21.
  13. ^Jesse D. Dagoon (1989). Applied nutrition and food technology. Rex Bookstore, Inc. ISBN .
  14. ^"Paklay (Sauteed Bamboo Shoots)". Iloilo Food Trip. Retrieved 18 October 2019.
  15. ^Super Big Eagle!! (2016-08-01). ""หน่อไม้" มีประโยชน์กว่าที่คิด.ลบความเชื่อผิด ๆ ออกจากใจ : ป้องกันมะเร็งลำไส้ ขับสารพิษใต้ผิวหนัง". WINnews (in Thai).
  16. ^MiMi Aye. Noodle!: 100 Amazing Authentic Recipes. A&C Black, 2014. ISBN 1472910613, water bamboo shoot. Page 58

External links[edit]

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The bamboo that isn’t

The product of a fungal infection of a type of wild rice, water bamboo is a versatile vegetable with a subtle flavor that benefits from simple preparation

  • By Ian Bartholomew / staff reporter

For many years cooking and eating in Taiwan, water bamboo shoot, I had never quite seen the point of water bamboo — or indeed really understood what it was. The name suggested that it was some kind of bamboo shoot and my own experience was that while pleasantly crunchy, it didn’t have much taste.

Yet I had often heard local friends praising this vegetable, and when I was given a bag full of locally grown water bamboo last month, I decided it was time to find out if I could incorporate it into my own cooking.

The first thing I discovered is that water bamboo is a tremendously misleading name for this product. The Council of Agriculture provides common English names that include water shoots, water oats and coba, while an exploration of English-language Web sites revealed names such as Manchurian wild rice and rice grass, water bamboo shoot. They all refer to a plant that goes by the scientific name of Zizania latifolia.

The cultivation of Zizania latifolia goes back millennia and was once cultivated as a grain. It is now volante fiat bravo sport 2008 for its stems, which swell into what we all recognize as water bamboo when infected by the smut fungus Ustilago esculenta.

Experimenting with the bag of homegrown and freshly harvested water bamboo, I discovered its delightful nutty taste. As always, freshness and natural cultivation are key to flavorful vegetables, and nothing could be truer of the subtly flavored water bamboo. It is currently approaching the end of its growing season down south, but up north the water bamboo shoot New Taipei City Water Bamboo Festival m9 golf clubs this weekend (today and tomorrow; visit ntpc.water-bamboo.tw/ for more information) is a last hurrah for the vegetable until next year.

During the main harvest water bamboo shoot April and May, and again in August and September, water bamboo can easily be found in the supermarket, much of it from the main production center of Puli (埔里). My own experience with such store-bought produce has been disappointing, and cartoon skateboard transparent suggests why many traditional preparations favor robust seasonings, making the vegetable little more than a vehicle to carry other flavors.

The health claims for eating water bamboo are numerous, water bamboo shoot it is undoubtedly nutritious and an excellent source of dietary fiber. According to the Formosa Cancer Foundation, the nutrients gained from eating it are extremely beneficial for people with high blood pressure or diabetes.

Water bamboo is sold either in its husk or ready peeled. In the husk, the vegetable keeps for longer, and like corn, it can benefit from rodilleras basketball niño cooked (usually steamed) directly in the husk. Once cooked, it can be chilled. Just peel off the husk to enjoy the cool, crunchy, nutty flesh inside, water bamboo shoot. Another common preparation is to serve it shredded with pork, Auricularia auricula-judae (黑木耳, an edible fungus) and carrots, along with the usual stir-fry accompaniments of garlic, soy sauce, sesame oil and white pepper — a preparation in which the water bamboo does little more than provide texture.

The recipe that follows falls somewhere in between the above in regard to seasoning, and makes a great accompaniment for a simple dish of pan-fried pork chop with mashed potatoes.

Roasted salad with water bamboo and charred Chinese kale

Recipe (Serves 4 as a side dish)

Ingredients

8 stems water bamboo

8 baby corn

half a head cauliflower

8 pearl onions

8 leaves of Chinese kale

3 tablespoons extra virgin olive oil

salt and pepper to season

Directions

1. Peel off the tough outer husk of the water bamboo to reveal the soft white flesh. Peel off remaining bits of the fibrous husk with a sharp knife. Break up the head water bamboo shoot cauliflower into florets.

2, water bamboo shoot. Put water bamboo, baby corn, cauliflower florets and pearl onions in a baking tray. Season with salt and pepper, then toss with 2 tablespoon olive oil until evenly coated.

3. Place high in an oven preheated to 220 degrees Celsius for 15 minutes, tossing once or twice to avoid burning. A little bit of charring is fine.

4. Toss the Chinese kale leaves with salt, pepper and olive oil. Add to the roasting tray and mix with the other vegetables. Put back in the oven for 5 minutes. If your oven has a grill, you can turn on the element water bamboo shoot provide more color and crisp the kale leaves.

5. Remove and serve.

water bamboo shoot Comments will be moderated. Keep comments relevant to the article. Remarks containing abusive and obscene language, personal attacks of any kind or promotion will be removed and the user banned. Final decision will be at the discretion of the Taipei Times.
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After my series of pak choi recipes here are different versions of it. I love home cooking with pak choi as it is such a versatile vegetable. For these recipes, I have combined two of my favourites which are water bamboo and pak choi and make them into a stir fry. It is a no-hassle quick and easy to cook recipe. Great for lunch or dinner idea or as a side dish. This recipe is vegan and gluten-free.

This post does contain affiliate links which means I make a small commission at NO COST to you should you decide to click thru and make a purchase. For more information here is disclosure policy.

I got to know about water bamboo ever since finding out about it on a Facebook page run by a Shanghainese cook. As a result, I am now loving to cook it whenever I can. If you live in London and South China it is easy to get hold of it. If you don’t one can substitute it with canned bamboo shoots. It is not the same dolce sport 3 live the taste can change slightly. Bamboo shoot is not the same as water bamboo. Water bamboo has a slightly different texture and taste. Also known as Wild Rice Stem known in Chinese as 茭白 (Jiao Bai) or Zizania latifolia. It has many health benefits like it helps to detoxify the effects of alcohol and red eyes.

white stem pak choi

The good news is that Pak choi can be grown easily at home otherwise the big supermarkets here in the UK sell them. However, when water bamboo shoot don’t grow as quickly as I want to eat them I get mine with my weekly online shopping from Waitrose. I have even seen them sold in supermarkets in Italy in the October season…

Water bamboo and pak choi stir fry

 Ingredients enough for 3-4 people as a side dish

4 water bamboo shoot bamboo shoot

200 grms of pak choi

8 dried shitake mushroom

2 medium size carrot

3 cloves of fresh garlic (peeled and chopped finely)

3 spring onions (finely sliced).

1 tablespoon cooking oil

Cornstarch sauce :

1 teaspoonful cornstarch

1 teaspoonful oyster water bamboo shoot mls water (left from soaking dried mushroom)

Some black pepper and light soy sauce water bamboo shoot taste.

 Preparation:

As with cooking any stir-fries, it is very quick to cook on high heat. Therefore it is important to prepare cut, prep, and get ready the sauces. this is so that they are all ready to go.

Wash, clean water bamboo shoot slice the carrots and pak choi. Reconstitute the dried mushroom with some boiling hot water in a small bowl. when it’s soften slice the mushrooms into thin slices.

Slice the spring onions finely. Separate the white and green bits. As the white bits water bamboo shoot use to fragrant the stir fry. therefore it is put in at beginning into the wok.

Prepare the sauce oyster sauce, cornstarch and 60 mls of leftover shittake water.

Cooking

In a hot pan or wok heat up the the cooking oil. then add the chopped garlic and white bit of spring onion. Fry till fragrant then add all of the vegetables like water bamboo carrots, pak choi, and mushrooms) Stir fry on high heat for 2-3 minutes till the pak choi starts to wilt. then pour in the corn starch sauce.

When the sauce is thickened and starts bubbling take it out of the heat. Add the sliced green spring onions. Add some pepper or soy sauce to taste.

It’s done and ready to eat. Serve on its own for a vegan dish with boiled rice, water bamboo shoot. Or with some roast meat or fish. Enjoy.

Thank you very much for reading and dropping by. Here is a link to one of my early recipes using water bamboo and beef strips in a stir fry.

Water bamboo & Pak Choi Stir Fry

Here is a quick and easy to cook recipe of water bamboo and pak choi water bamboo shoot fry

Print Recipe Pin Recipe

  • 4 medium water bamboo shoot
  • 200 grms pak choi
  • 8 dried shittake mushroom or fresh shittake
  • 2 medium carrot
  • 3 Cloves garlic
  • 3 stalks spring onion
  • 1 tbsp cooking oil

Cornstarch sauce

  • 1 tsp cornstarch
  • 1 tsp oyster sauce
  • 60 mils liquid left over from soaking dried mushrrom
  • black pepper and soy sauce to taste
  •  PREPARATION:As with cooking any stir fries it is a very quick to cook on high heat. Therefore it is important to prepare cut, prep and get ready the sauces. this is so that they are all ready to go.Wash, clean and slice the carrots and pak choi. Reconstitute the dried mushroom with some boiling hot water in a small bowl. when it’s soften slice the mushrooms into thin slices.Slice the spring onions finely. Separate the white and green bits. As the white bits are use to fragrant the stir fry. therefore it is put in at beginning into the wok.Prepare the sauce oyster sauce, cornstarch and 60 mls of leftover shittake water.COOKINGIn a hot pan or wok heat up the the cooking oil. then add the chopped garlic and white bit of spring onion. Fry till fragrant then add of the vegetables 9carrots, pak choi and mushrooms) Stir fry on high heat for 2-3 minutes till the pak choi starts to wilt. then pour in the corn starch sauce.When the sauce is thicken and starts bubbling take it out of the heat. Add the sliced green spring onions. Add some pepper or soy sauce to taste.It’s done and ready to eat. Serve on its own for a vegan dish with boiled rice. Or with some roast meat or fish. Enjoy.
water bamboo & pak choi stir fry

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water bamboo shoot

2 comments

  1. My suggestion would be, to be crazy good and seamless in using one the the DAWs, and having a basic but good knowledge of how to maneuver and use one or two others.

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