Soft chicken tofu pie

The last chicken tofu pie, whether chicken, tofu or carrot, was small particles, and if it wasn't for the results to be anticipated in time, it would have been a piece of wood. Even if there had been improvements, it had not been satisfactory. Is there any way to change its taste? In a second there's a solution — the cuisine. The cooker has a scrawling cup, which is used to treat chickens with less energy than hand-cut meat, and it's many times more subtle. Tofu, although easily crushed into mud, would be better to hit it with a cuisine machine. Carrots don't cut anymore, rub it in the mud with a rinding tool, and it's better to roll around with chicken tofu. In this way, the Sanbao mixture becomes a stale mud, not the last one. With a little starch and eggs, it makes the taste softer. The mixture is already softer, with no balls to add eggs, but it is difficult to form. Powder, omelet. I'm sure there must be a great improvement in the taste of this time. Indeed, it is well-recognised, and it is “as ham-eating”. Not chicken, not tofu, not carrot. Carrots have disappeared, mixed up in chicken tofu, light powder, and maybe they're made of meat