This “bad” cooking technique seems to be unique to the Gangnam region. It's halogen, made of saliva and spices. And the squawk is drawn from old age, so the halogen is rich and salty. The use of halogen is wide-ranging, and it's sauerkraut, and it's good. It's used to make cuisine, both to remove the taste of the food itself and to improve the taste. When used for vegetarians, the halogen itself is richly fragranced, which adds much to the color of vegetables. My favorite use is to make cold vegetables. First of all, it's simple. It's just to water the food and soak it in. Secondly, naturally it tastes good. Up to duck liver, down to bean peanuts, no matter what food, after a halogen process, they'll be popular with their families! This time it's a little platter, with chicken claws, chicken crotch and beans. The uncles who came to eat at home love this dish, to say the least, but I love it, too, because of the claws I love
Tofu West is a traditional dish from home, and almost every house in the 30th year is burned. This is the home of one of the four most beautiful women of the ancient times, and it is a common home for ordinary people every time they make a home, a holiday, a wedding, a birthday, a celebration, a funeral. The soybeans, popularly known as tofu, are known as soybeans, which in the time of the Spring and Fall War, are known as soybean tofu, which the Vietnamese beauty Xi is skilled in cooking, makes fresh and fine tofu and tastes, and is known as soybeans. Later on, in honour of her, the people of the Western Kingdom used the dish as their first course at the banquet and have been following her. The food is not always the same when the food is burned, but some of it is essential: chicken soup (or high soup), chickens, tofu, winters, and other foods such as mushrooms, ears, hams, carrots, etc., and, when I was a child, chicken intestines, etc., were used today, because the mother-in-law had her own roosters, eating comforts and replacing them with fat pork. The last starch is also important, so it's too rare to be able to add a small fraction, and traditional starch is usually mashed potatoes, and I use corn starch. It's a full-blown, smooth tofu, crumbs of winter and chewy chicken, which can be eaten either alone or on food, and a good meal for all。
