It's got to be familiar with tofu, and the word "cool" is written on the overpack, and the main reason why you can't fire it, you can't cook it in any other way, is because it's too young, it's more fragile than Oki tofu, it'll break up a little bit, and it's better to eat when it's hot! I've recently shared several non-creaming practices on tofu, before the microwave heating, and today I've shared the oven heating version, which is better and more addictive! Heating with tin cardboard boxes is particularly convenient, onions are bottomed, liquefies are laid on the surface, soybean juice is tempered, and roasted with the oven's temperature Cooking tofu, you can evenly heat without flipping, so that tofu absorbs the taste of soup, especially delicious。
The practice of roasting is more popular in recent years than the traditional practice of stewed ribs, which are more popular with young people and children. They are not as soft as stewed ribs, and they taste more chewing and more delicious. It's not a proper example, like beef jerky, dry dry, but it smells so good that people can't eat, they can't let go. The roasted ribs can be a lot of flavors, of which I love the smell of garlic, which seems to have some kind of magic, and many of the foods that smell of garlic are very popular, whether we Chinese or northerners. Today's sharing of the usual way to make garlic-cracked ribs, from pickled to baked, is common and simple, and it might be a good way to try the old-fashioned ribs, perhaps for your eyes to shine。
