Lately, the vegetable house is obsessed with salty yolk, and the yellow and salty tastes are the most fascinating, and sometimes only for the little yolk inside. Well, it doesn't make sense. The soufflé is the most intimate contact with yolk in the kitchen. The soufflé is covered with oily yolk. It can be red bean sand, lasagna or pine. It's a charisma of yolk, and it's a classic soufflé. Salted egg yolk is rich in egg phosphorus and unsaturated fatty acids, and other vital nutrients of human life such as amino acid. Although good, it is not appropriate to be too high, too high cholesterol can affect artery causing a range of vascular problems. But the salty yogurts, the colored yellow, the salty smell of rice, the no appetite for summer, the salty yolk that the kitchen shared today, not only make souffles, but also cooks
