Beijing snacks
VicentaLakin
Tasty tofu brains can be made at home. Not only is it clean, but it's full. Old Beijing prefers to eat salty sips, usually with dried mushrooms, yellow veggies, black mollows, or with meat pie, water and white slices to make halogen. Whether it's guacamole or guacamole, combined with white and white tofu, it's delicious. This is a season-long and delicious food that can save more energy in winter, improve immunity, drink more warmth and remove the cold。
VicentaLakin
Fork is a classic snack from old Beijing. Such practices have been seen elsewhere, except in different names. Some are called gill leaves, some are called falaf. Either way, the approach is the same. Noodles go by the fry, they're fragrance, they're fragrance. If you want to taste the soak, you can add eggs to your face rubbing. Black and white sesame can increase with their own preferences. The sweet mouth is free. If you put sugar in it, make sure you don't get too hot during the blast, because it's easy to color when it's hot. This fork I made today is a thin, thin piece of pasta. It's a great saving. The oil used for the blasting fork was soybean oil from the Harbin Group IX. It's not greasy, smelly, yellow. The most important thing is that the 93rd Group oil is non-modified
VicentaLakin
Peas yellow is a traditional snack in Beijing, which, according to the Beijing custom, is to eat pea yellow on March 3rd. So, every time you're on the market in the spring, it's available until the end of the spring. In Beijing, the peas and yellow court and the folk. It's a simple version of pea yellow, which doesn't have to boil peas, and continues to be made of pea powder, as it did in Beijing. If you want to eat, you have to do it yourself and do it yourself。
VicentaLakin
I love this old Beijing snack. In addition to the soft and soft rice skin and sweet red bean sand, the soybeans in the outermost layer are, I think, the best part of it and the best part. It's amazing that after the ripe soybeans have been polished into powder, a fragrance has come out of their noses, evenly covered in donkeys. But today, when the donkey rolls, there's a sudden rush to make a colorful version. Black sesame powder, tea powder, blueberry powder, red flour, gold cheese powder and coconuts were used. There's plenty of powder in the house anyway. It turns out to be a seven-coloured donkey. So the seven-coloured donkey rolls, not the seven-coloured donkey rolls. But it's true that, although it tastes good, it is true that only the soybean noodles are。
