The egg curd ribs

let me introduce you today to a loving “mother's dish” and before sharing it, let me tell you the story of the dish and its story. i was born in a “food-eating” family, and from being baptized in a family environment, i became a “taotie” eater and cooker, which is why my shop is called. okay, back to business. i had to mention the years i was out of school as a teenager, when i graduated from junior high and was alone in school, and the most important thing i missed was the “mother's food” that made me think about at night. when it comes to "mother's food", it is believed that the young people have one or more of their favorite "mother's food" in their hearts. my favorite is my mother's self-made "gang san bo," and every time i think about it, i think it's amazing that mom's the three foods that don't fit into each other, and it's so perfect that they fit together! it's an interesting story, and it was born of a "food-and-food" argument. the reason for the fight is simple: some people want to eat tarts, some people want quail eggs, and i just want to eat ribs. when we decided who was in charge and what to eat, mom gave us a compromise solution, and mom said, "don't argue, don't argue, don't argue. if you want to eat, let's do it three times." that's how this "obama ribbone" was born, and mom named it "gay zambo". i'm going to share this mother-made "good luck" with the old ladies。