Beijing cuisine
VicentaLakin
Cracky surfaces, onions and sesame, no one would like it. They're delicious, folding is important, oil is important, onion oil is made today, onion oil is used throughout the journey, onion onions are more fragrance, and their tastes are more palate. In the past, this type of cake was made with all the Chinese flour, and today there is not enough Chinese flour in the family, and a portion of it is added, and in general, the cake is made with the Chinese and the Chinese。
VicentaLakin
Soyfu is a cheap, beautiful dish in old Beijing. Many Beijing people like it, but it's hard for friends out of the country to accept the smell of the sour and a little smell. It is mainly made in the form of fresh vegetables, made in the form of tails of goat oil, made in the form of vegetables, and warmed up, but once it is cooled, it has a certain odor, and some of the Han people don't like it. In fact, soy bean curd is very nutritious, and it's mainly fermented with green bean slag. The green beans swell up after a few hours of immersion, then they are fermented with water, and the slurry above them, after static deposition, is the bean juice that is common to Beijingers, while the dry products below are soybeans. The fermented green soybean and the soybean slag do smell bad. But it is of high nutritional value, which is rich in protein and vitamins, and which prevents the flu. If you are used to it and have the effect of appetizers and beauty, even the Queen Mother of the Qing Dynasty loves it. She is said to drink a bowl of bean juice every week, and the royal room is used to make some soybeans for her. Soybeans are cheap, and a bag can be bought at the Beijing supermarket for two or three bucks or made of their own soybean grinding, except for longer fermentation. Today, make a tofu made out of vermin, as follows:
