Fried tofu

The spring comes, the warm wind shines gently, and a green bud comes out of the ground, crawling all over the fields, and it is the veal, the first smell of wildness in spring. Remember when I was a kid, I used to call three or five little partners after school, with a little basket, and I went to the field to dig for pickles, and I'd be back in full. When I came home, my mother would choose the yellow leaf, wash it and put it in the boiling water, wash it out and wash it, then cut it in pieces, and mix it with meat or eggs, ginger, etc., and become a fresh, fragrance dumpling, and I'd always press it over and over again: "Okay? "Today, I've always had a taste for veggies, and every time I see a veggie, I've always bought some, or I've got a dumpling, or I've got a pie. Vegetables are of high nutritional and medicinal value and have the effect of spleen, water, bleeding and fame. Today, I made this together with tofu, and I watched my family eat all their food and delicious and heavy cakes