Tofu soup

The nutritional value of tofu is self-evident. The cabbage likes tofu, the best is soy sauce, and the simplest and most original. This is often done, but it is often changed. At home, there's one night of sea stork tofu soup at the holiday table, meaning promotion. The market is full of fresh tofu, sometimes warm. One dollar a child can buy five tofu, and now prices are soaring, and one dollar can only take two. Buying tofu, then buying half a pound of fresh seashells on a sprouts stand, then putting on a few onions on the vegetable stand, and the materials are ready. Go home and wash the pellets dry, wash the tofu with light water, cut them into small pieces, cut them into onions, and start hot oil when everything is ready. If the oil is not too much, then a little fragrance can fall down into the sea turtles and fall into the proper amount of water, and then bean crumbs. When it's burned, it's saline, etc., and it's tumbled. If Dad did it, he'd get another eggflower, and the eggflowers would have to be very thin, soy sauce would be pretty. You have to do the last trick before you go out. You have to do it. Finally, a proper amount of black pepper and perfume will be added, with onion flowers. Tofu soup with sea storks has suddenly become beautiful. I miss my home tofu soup, leaving home where we work in cabbage, where there are plenty of beaks, but sea storks are rare. The practice of tofu, shared with you today, adds elements of Japanese odour, which is also delicious. With fresh vegetables, it'll be enough