Tofu

You want salty yolk, but you gotta find a way out for salty protein, right? It's too bad to throw it away. The search for salted protein, it's true. Later on, the books were randomly searched, not for salty proteins. Suddenly I saw a tofu, and the sky lit up. Although this tofu doesn't use salty protein, it's just protein. Ordinary egg whites can be replaced entirely with salted proteins, but less salt or less salt. The green beans were replaced by ripe beans. The peas are cooked softly and revegetated with tofu for eight minutes, so that they can be balanced against people with bad teeth. Think of the difference between the size of the eggs and the size of the eggs, and the fact that salty protein may be too salty to use only one salty protein. But it overestimates salty protein. After tofu was mixed, the salt was diluted to the point where salt was added. It's good. It's white and smooth. It's soybeans. Tastes good。