In Tianjin, in the past few years, the soybeans were a rare wine dish. Maybe it's because it wasn't rich in matter, and it's because it's expensive to buy, so it's good to make a larvae. It's rich in platinum protein. When the beans are ready, they'll be in the courtyard for a long time. When I was a kid, I had a water tank in my yard, and it became a natural refrigerator, and my mother put steamed buns, dates, roasted meat, fried fish in the casks, and the children knew that it was full of yearn goods, full of years' taste, and happy. And it's full of warm memories。
This is the second day of the year, the first day of Tianjin's first birthday, the second day of the year, and the birthday of the day. This old tradition has been inherited. In the early morning morning at the Grandmother's house, the shopkeepers lined up in a long line. It's in Tianjin. In Tianjin it is a centuries-old custom “to eat and eat at good times”. Four plates of cuisine are in order, but we usually have fried eggs, sausages, cucumber shrimps, sweet noodles. The face code includes cucumber silk, bean sprouts, spinach, green beans, soybeans and red pink skin. I wanted to pass this recipe, but it's complicated, and I have to share with my friends the four dishes that are unique to Tianjin. The four dishes I made at my mother's house today were made by my parents. My daughter took pictures, and my family supported me in the food and food industry。
