The kyosu sauce is Beijing food, which is popular in all parts of China and is salty with sweet tastes, and is a good dish for buns or noodles. At the same time, the kyosa sauce is a meal that is quickly eaten up, and it is not too difficult, but it must be done with a little thought. I've improved it, I've done it with nutrition, I've done it mostly, I've added chili, I've had cucumbers, and I forgot to buy them. The dish is at the table of the New Year, especially in the north。
At home last weekend, I studied the rice line, which is full of streets and alleys, and which I like to eat, and which I used to be fond of, but the food used in the rice store is not entirely reassuring, so I'm thinking about it, doing it for myself, the whole family, the material, the hygiene. It's not easy to make half a day. It's absolutely original
Tofu is a simple, home-grown, home-grown gravy, which is simple and convenient. Tofu skin is a common diet, free from seasonal and geographical constraints, and free from cooking methods, which is of great use and variety. I've always liked to use red oil for tofu, this time for a clean-up approach, and this time for a mix of purple kale, which is very rich in plume, which is a powerful antioxidant that protects humans from free radicals and has anti-age effects, so that the purple glycerine is coupled with tofu, soothing stress, resistance to fatigue, and very well suited to the regular consumption of brain workers。
