Soy sauce

As an eater, my rule is to be able to fight without demands. Self-production of shared foods is the most fulfilling. Making good foods is not only fun, but also a way to tailor the required taste and quality to their diet. Especially in the current phase of food safety, there can be no more comfort than doing it itself. The “grababy” has been made by Chinese from ancient times, mainly to keep the meat safe from deterioration. So far, the meat has evolved into a food that can't or will not be available for the Spring Festival! Most of the meat generally begins to be produced from autumn to autumn, depending on the geographical location, early or late. Today's taste is more famous in the form of sauna, sauna, and sauna. No one can define who wins, but only what you like. Or do you have an opinion and a message that says it's the best? The term “grain” can generally be classified as dry or smoked, which tastes better. There's a lot of pickles around the spring season, and I hope I'll catch up with my presentation... this is a traditional “old-age smell” that you often see neighbors hang out with soy sauce when you're little. It was not until later that we knew that it was waiting for the birth of a delicious food. Unlike the meat made elsewhere, we used raw, i.e., soy pickles, and added some spices to add to the scent. It's very attractive to make the red lard and spices, and it's shared with all the friends who like it. Maybe you could try something different...