Sichuan cuisine
VicentaLakin
It's a vegetable that we've loved since we were kids. In the winter of Chongqing, the earth's tops grow and the leaves are green and the poles are green, their mouths are soft, juicy and juicy, they match a lot of food, they can be screeched and boiled, and dry or salted. Chongqing's hot pot table is even more frequent. In Shandong, there has also been an increase in cultivation in recent years, with some variations between the season and the south, with the largest production in spring, the thickest growth and a slight drop in the water from the mouth. But it's good enough to eat. Zenium
VicentaLakin
The casserole is one of the most famous dishes in our province. It's simple, it's wide-ranging, and it's the most classic of all. In addition to the well-known classics, we actually have a lot of material that can be made of them, such as fragrance, mussels, cedars, cabbage, garlic, tofu, macabre, etc. Today we share with you the practice of drying back the pot。
VicentaLakin
Tofu, which is a diet of high nutrients, high proteins, high minerals and low fats, can also increase the abdominal saturation and reduce the intake of other foods when consumed because of the extreme low calorie heat, and can be fully digested; together with the rich micronutrients in tofu, it can promote hormones and metabolism, thereby reducing weight and cholesterol. Tofu is a processing product with large amounts of protein, calcium, iron and plant estrogen, which has a white effect on the skin。
