Japanese tofu, also called Okja tofu, is mainly made of fresh soup made of eggs, plant proteins, fish dried or fungus, with a soft taste, but with no pulse content. It's nice tofu, tofu, tofu, eggs, and a good meal
The soy sauce is a common home dish, which many restaurants can eat, and Japanese tofu is soaky after cooking, and in the middle it's soaky, the outermost part of the ketchup is sour and sweet, especially delicious, and I like it very much, and my family's little friends are in love. But my friends who have made this dish must know that it does not look complicated, but it does have some difficulty, for example, that Japanese tofu is too young, it is easy to cut, it is easy to break when it's done, the ketchup doesn't taste perfect, and so on. I will share my experience in making this dish today, and I hope to share it with my young partners。
