After New Year's, all kinds of fish and meat must be rare, but it's so bad to eat too much, so some veggies are going to show off. It's a scalding tofu, but it doesn't hurt the stomach. Even friends who don't eat raw food in the South will like it. The scalding of tofu is both disinfecting and preserving the taste of the fragrance of “precipitine” and, in addition, some of the usual cooking, which appears to be quite simple, with excellent appetizers and full nutrition, with abundant plant proteins, dietary fibres, multiple vitamins and minerals. We've had a few days at home for the Spring Festival. “Tofuss”, which is a continuous, thin-watered “goods”; and a rich and promising life with a variety of vegetables and multiple tastes. Anyway, with your wisdom, make this dish happy, blessed, simple and happy。
At the beginning of the year, our custom here was to eat pasta at night, which was roughly the same as dumplings, the difference being that the pasta was square skins, which were condensed and condensed, and the pies were more diversified; the dumplings were round skins, which were squeezed and folded together, and they were generally unfried. There are also differences between pasta and thorium, which are small and small in their skins, and which are bigger than thorium. Today's pasta is made early, and the food is rich and delicious。
The four food packages vary slightly, and the reds (carrots), yellows (yellows), blacks (mules), greens (greens) are wrapped in the four corners of the dumplings, each representing Fok, Lok, Shou, Hyo, four happy things, and joyful celebration! The shapes of the tiara, the colours, the tan, the scents, the foods of the year, the food of the table, and a lovely and blessed meal
