Douchebag

Made tofu, left a bunch of soy scum. I never liked to do tofu because it was soybean. Throw it away? Too bad. Eat? Most of them rejected the sense of rudeness. Eat by yourself, not so big a stomach. Too many beans, salt is idle. At last, you're determined to make tofu, and then you're going to make all kinds of pasta. First hit, of course. In keeping with the principle of as much as possible treatment of soybean slag, no water has been added and the flour has been condensed into a dry and wet swarm entirely by the moisture of the slag. Perhaps there are too many soybean slags, which reduce the condensity of flour, and the face of the flour is not so easy to form a luminous surface as to appear to be a pit low, with a low rise and slightly yellow colour. Tastes may not be particularly attractive, but there's always soybeans coming out of the pot。