Fried tofu, which used to be a family dish, is not a daily one. Tofu, which I buy, unlike others, is tofu on the side of the surface, because it's less water, and I prefer the middle layer of tofu, because it's too small, and it's a piece of tofu, and it's always flipping when it's hot, and then it's almost delicious when it's stylish and it's still soft inside
Ever since I was a little girl, I've been eating tofu for my skin. Though my yellow skin hasn't changed much, I'm still in love with tofu, whether it's tofu, tofu, tofu, or tofu, but I don't like old tofu, and I think it's heavy and thin and hard. It's a long story, and today we're buying a piece of tofu that's soft and soft and more resilient than the tofu. It's perfect for stew. There's mushroom corn in the fridge, with fresh post-legged meat, making this delicious tofu stew。