Snow cuisine tofu Fresh tofu is very fresh and smooth, and after freezing, tofu tastes much more chewy, and at this point, with some snow veggies, tofu can absorb the smell of snow veggies, so tofu can taste very good。
Snow cuisine for yellowfish I've been making the traditional Zhejiang food today, the snow veggie, the salty taste, the fragrance, the usual food, and I've been holding on to the original taste, as long as the food is fresh and there's no need for too many sauces, just like today's snow veal to cook the yellow fish
Pickles, swordsword and fish pot After years in Korea, the temperature is rising, and pickles can easily begin to ferment. At this time, many families have a lot of pickles that are not finished
Scrambled meat It's also the season of bitter melons, which many people don't like, but it's often used in the summer to cool the heat and to remove the moisture from your body, thereby improving your vulnerability to heavy weights and low energy. In this way, a little meat is added to the fire, and it's sour, which makes the greasy meat a common dish that is not ordinary, sour and unsophisticated and delicious, with the emphasis on keeping up with nutrition, eating too much and not getting too hot。
Egg and ham line The northerners like to eat noodles, sometimes with rice wires, and they can't help but forget that. Today, I'm home making a northern-populated egg ham line。
Snow veal and silk beans Fresh soybeans are accompanied by their own pickled snowbread, with a bit of fragrance. It's great to have a bun and a porridge。
