(1) Pros and cons of maple leaf card

1. Advantage: Use a maple leaf card, which means it is a permanent resident. Apart from being unable to participate in the election, it is an ideal place for young children and the elderly.

2. Disadvantages: With maple leaf card, you must fulfill your residence obligations. From the date of issuance, the Canadian Maple Leaf Card is valid for five years. All Canadian permanent residents must stay in Canada for 730 days. People holding a maple leaf card must live for two years during the validity period of the card. As long as they do not become citizens, they must always fulfill this residence obligation.

(2) What is a maple leaf card

1. The card is commonly known as the Canadian permanent resident card and was officially implemented on June 28, 2002.

2. The Canadian Maple Leaf Card is valid for five years from the date of its issuance. However, there are some exceptions. If a permanent resident status is lost due to failure to fulfill a foreign residence obligation, the applicant can apply for a one-year maple leaf card.

(3) There are several ways to pickle garlic sprouts

1. Soybean sprouts. Ingredients: garlic sprouts, ginger crushed ginger, bean paste, soy paste, water, sugar, method: add oil in a pot, then add chopped ginger to stir to exude the aroma, add the bean paste and soy paste again, and stir to use Fry slowly at low calories to exude the aroma of the sauce. Add a little water, bring to a boil, add sugar, and cook until thickened, then cool for later use. Cut the garlic spray into pieces and wash. Mix the cool sauce over the top of the garlic sprouts and mix and store it in the refrigerator for 12 hours.

2. Sweet and sour garlic sprouts. Raw materials: garlic sprouts, salt, rice vinegar, sugar, pure water. Method: Cut the garlic bubbles into small pieces, sprinkle with fine salt and mix thoroughly, refrigerate and marinate for 1 hour, then remove and wash and squeeze water. Add appropriate purified water to the pot and bring to a boil, add rice vinegar, salt and sugar to low heat for 2-3 minutes to cool thoroughly. Place the garlic sprouts in a clean, oil-free container, pour into a sweet and sour sauce, mix, refrigerate and seal and marinate for 12 hours.

3. Spicy marinated garlic sprouts. Ingredients: garlic sprouts, chili oil, millet spicy, aged vinegar, sesame oil, pepper, extremely fresh flavor, sugar, salt. Cut the garlic sprouts into pieces, wash and dry, add salt and marinate the pepper for 1 hour to remove moisture from the garlic sprouts. Add the sauce to the bowl to make it very delicious. Mix sugar and chili oil. Add the marinated garlic sprouts to the sauce and mix. Place the millet peppers on top, seal and refrigerate for 12 hours.

4. Aged vinegar and garlic sprouts. Raw materials; garlic sprouts, pure water, pepper, star anise, cumin, cinnamon, leaf leaves, five-spice powder, 13 spices, aged vinegar, salt, salt, sugar, cooking oil. Method: Wash the garlic buds and cut into sections to dry the moisture. Add a little cooking oil to the pan, add the macromolecules, stir-fry slightly, and cook the aged vinegar along the edge of the pan, then boil and boil, turning off the heat and let it cool. Add salt and sugar to the cooked sauce, add garlic sprouts and stir well, then refrigerate and marinate for 12 hours.

5. Soak and marinate. Ingredients: garlic sprouts, pepper, chopped ginger, red pepper, aged vinegar, sugar and pepper water. Preparation: Add oil to the pan, add the pepper, then fry it, then add the ginger juice again, stirring the dried peppercorns to make it spicy. Add 1 spoonful of deep soy sauce, aged vinegar, pepper and white sugar. Cook over high heat for 2-3 minutes, cool and set aside. Clean and dry the moisture garlic sprouts, place them in a container, pour in the prepared sauce, seal and marinate for 12 hours.

(4) No matter how dry the skin on the face is used to moisturize, it is useless

1. Water replenishment methods for fruits and vegetables.

Fruits and vegetables are the most nutritious and healthy ways to moisturize. In the fall and winter you can eat more broccoli, lettuce, cucumbers and other vegetables, and of course some moisturizing fruits like pomegranates, grapes and apples. These fruits and vegetables can replenish skin hydration. It also helps keep skin elastic and keeps dry fall and winter skin moist. By the way, I will reveal a little secret. Lettuce can also be used to squeeze juice and apply noodles, which strengthens pores and moisturizes the skin.

2. Spread fresh soy milk on the noodles.

Squeeze out some of the soy milk freshly every day, then dip the granular mask paper into freshly squeezed soy milk, remove and apply it to the surface, about 15 to 20 minutes. After a week, you will obviously feel your skin getting moisturized. Of course, soy crushed bean dreg can also be used to exfoliate and make the skin glow.

3. Pure water moisturizing method.

In autumn, the climate is dry and the skin evaporates more water, and the skin will dry and will feel tingling when applying skin care products. In this case, we can try to use pure water for cold pressing. In addition to alleviating symptoms of dry skin, lasting 3 to 4 times a week can also make your skin smooth and moisturize.

4. Add vitamin E to the cream and moisturizing.

Vitamin E is known as the "fountain of youth" and can have the effects of locking water and nourishing. Adding the proper vitamin E to the lotion or cream can make the skin moisturized and fairer.