Tomato egg soup VicentaLakin Why do you make tomato egg soup that's watery, doesn't have a smooth feeling, and that's the bottom of all the eggs, not a piece of it floating on top of it like a cloud? It's only a few little tricks, and you can make it easy。
I'll burn the broth VicentaLakin Corn, lantern and sweetness of the lungs, artemisinin-based abdominal preparation, condensation of the brain, curing of the kidneys of winter melons, carrot for the liver, golden needle mushrooms for the liver, and red dates for the aura. It's a summer。
