In the winter of the north-east, especially in the New Year, the family blew up the bellows, and my meat bells often added rice and increased the taste of the outer layer. So if it's not soybean, it's the meatballs that my family always eat, the rice, whatever you like, but never too much for good. The twirling out of the balls. This meatball tastes different because of the slag. The meat pie's left over from the dumplings, it's a little small, it's a little soft. Blowball, my experience is less salt, or it'll be salty。
Every time we finish soybean, there is a lot of soybean slag, sometimes drying it up, fertilizing it in a flower pot, sometimes lazyly packing it up and throwing it away. Seeing so many friends who make little pies with soybean slag, and trying to make some, at the table, the daughter and the husband say that the scab tastes bad, it's too thick, they say, and, to think, it's too dry, it's too dry, it's so good to taste better, it doesn't feel so good, it's so sweet, it's so bad, it doesn't taste soy, it doesn't taste soybean. Bean slag is rich in nutrients such as crude fibre, protein, unsaturated fatty acid, and has the effect of reducing lipids, constipation, osteoporosis, sugar, diet and cancer resistance
