It's strange to see the name of soup, and I think about it, and I think about the little onion tofu, clean white, the soup I made today, white carrots, tofu, cabbage, two white colors, one green dish. Tofu, radish, cabbage, love each other, today they're packed together, a very nutritious soup, and I made it for the first time。
This recipe comes from "The Cook's Home Foods". When I got this book, I couldn't help but get the presumptuous scorn from my nose that "Who dares to call himself a cook God," okay, I was wrong. This book opens my whole new view of the recipe and presents it in a very detailed and rigorous manner. Turning to the unexpected problem of vegetables, the biggest lamentation is that everything can be “mixed into mud” and that, in addition to making sauce, the leaves can be mixed into mud, the ditches into mud, the butter into mud, and even the bread into mud. In any case, later, the # standing on the shoulders of giants # will be referred to as mud. If Thailand's a big bowl of sticky food can be used for "mixing into mud," but the western food in the visual system... well, the good thing about learning is that there's always a feeling that there's another eye. Today, this "mixed mud" will make tofu mud, and let's move on
