My share of soy bean curds today is halogenated tofu, known as northern tofu, which is relatively hard, rather than boxed tofu, which is soaked in the oil pan for a while, filled with gas holes, so that when it's finished, it tastes particularly good and tastes very good. The vegetables I mix today are cucumbers and carrots, mainly for the nutritional mix of the children, and, of course, can be replaced with other vegetables, with some meat luminous, scrawny, fragrance, a large plate of per meal。
Today's tofu skin is used, and before tofu is eaten, it is better to sew water, so that the tofu skin can go a little further, so that the tofu skin can be removed from the dust on the surface of the tofu skin and made more hygienic, but to keep the tofu skin tastes, and after the water, it has to be added, which is cold water, because it is a direct entrance, so it is better to open it in cold white。
