Tofu pickles
By VicentaLakin
Is it purple? No, it's not. The cuisine was green, and the fresh cuisine was purple the following year. The choice should be made for small leaves, and the first pick is better because it is relatively small, shorter, longer and thicker than the second picker, and the second is good, and the lower it is, the lower it is, the lower it is to process other products. It tastes better when it's fried or baked, and it tastes good when it's soft。
Recipe Recommendations
- tofu fish two
- scallops appropriate amount
- laver a little
- shredded carrots a little
- celery powder a little
- chicken powder appropriate amount
- fish sauce appropriate amount
- raw flour water appropriate amount
Steps for Tofu pickles
1
Two tofu fish。2
Take the tofu fish and cut it down, probably. I'll take the ribbone and read it in my old recipe。3
Dry beaks have a twirl in advance, carrots have a little twirl, and celery cutters can be used。4
THE VEGGIE IS RIGHT, IT'S A LITTLE BIT MORE FRAGRANCE, AND I USE THE SMALLEST CASSEROLE, WHICH IS ABOUT 6 X 6 CENTIMETRES, AND IT'S MADE FROM A LIGHT-BOILED OVEN, WHICH CAN BE COOKED WITHOUT COOKING OR COOKING。5
The casseroles are boiled with water and dried Beth and carrots。6
Dry Beth boils a little bit, two or three minutes, tofu fish。7
The tofu fish is boiled and then pumped into the chicken powder, the fish stand, and a little more oil with powdered water。8
And then we'll just tear down the roasted pickles and mix them up and add celery paste pepper。9
Slippery tofu pickles。10
It tastes beautifully