1. Sentences describing tofu pudding
One day, I went to a waterside tea house with a few friends to drink tea. There were many snacks. One of the snacks was tofu pudding, served with a thick It is packed in a large wooden barrel with a small lid on it. When opened, it is gelatinous milky white tofu, steaming - I have always been curious about how it solidified into a large piece in the barrel - it is the whole barrel. Fill the soy milk and lift it into a large pot and steam it with hot water?
Then open the lid of the bucket, pick up the long-handled iron spoon with a thin edge and a flat center next to it, put it into the bucket, then turn the handle of the spoon and scoop it up gently, and the surface of the spoon will be covered. Put a layer of fresh and tender tofu on it and put it into a small porcelain bowl on the side.
I really like the process of scooping the tofu with a thin spoon.
There are two rows of small jars next to the barrel, which are: minced green onions (or minced coriander), mustard grains, pickled seaweed, dried shrimps, sesame oil, chili oil, soy sauce, and MSG. There is a small spoon in each small jar. Pick up In a small porcelain bowl filled with tofu, scoop out a spoonful of pickled mustard grains (this is delicious, so give it two small spoonfuls), a pinch of chives, a large spoonful of shrimp skin, a large spoonful of pickled seaweed, and sprinkle with two or three grains of MSG. (Not more), drizzle with a little sesame oil, then a little chili oil, OK, and finally pour a splash of soy sauce - you're done!
The fun of making tofu pudding is far greater than the process of eating it, so I happily made a small bowl for everyone, and I still have endless fun!
2. Poems describing tofu nao
1. "Poetry of Tofu"
Song Dynasty: Mr. Wang
Chao Chao only has grinding As a dear, I have no way to push you.
Crush out a ball of true white jade and return it to people in the future.
Translation:
I only deal with grinding every day, and there is no good way to push me away. Grind out a group of real white jade and recommend it to future generations.
2. "Ci Liu Xiuye's Thirteen Poems on Vegetable Food and Its Twelve Tofu"
Song Dynasty: Zhu Xi
The bean seedlings are sparse and exhausted. rot.
If I had known King Huai’s skills earlier, I would have been able to seize the spring cloth in peace.
Translation:
The bean sprouts planted are sparse and rotten. I have known King Zhihuai's method for a long time, so I sat down to get the spring cloth.
3. "Thinking about Tofu"
Ming Dynasty: Zhu Yunming
Squatting owl is also called savage intestine, and yam is also known as sweet potato.
The kettle does not smell mercury flowing out, and the heap does not cut off the fat.
In the past, I knew that scholars could praise him, but now I am surprised that King Huai spared no prescription.
I'm afraid that after Nanshan returns, the seedlings will not be able to taste it again.
Translation: Crouching owl is also called savage intestine. Dioscorea also loses milk and tobacco. There was no sound of mercury fluoride being heard in the cauldron, and no rainbow fat was intercepted in the tray. The former learned bachelor could praise him, but now he was surprised to find that Huaiwang spared no effort. I'm afraid that when Nanshan comes back, the rice seedlings will no longer be fresh.
4. "Two of the Second Rhymes of Tofu Poems"
Qing Dynasty: Chen Bingde
It is common to think that there are few guests staying with us, and spring leeks and okra** *discuss.
The ground is covered with frost when spread into the basket, and the flying blade leaves no trace of the moon.
There are three cauldrons in the high hall, and there is only one left in the universe.
I don’t know how cold the night is when I’m full, and I can only bear the warmth of the wine.
Translation: Discussed suspected visitors, lesser dishes, leeks and okra. Spread out the frost-covered baskets, and chop off the Kun Dao without leaving any trace. There were three bottles of water in the hall, and there was only one left in the world. I don't know how cold the night is when I'm full, and I only carry simple and simple wine to warm it up.
5. "One of Two Rhymes of Tofu Poems"
Qing Dynasty: Chen Bingde
It is the autumn in the Central Plains, and a basket is good for drinking water. .
When steamed, the fragrance is close to the beauty of red lotus. When the rice is peeled off, it becomes white and soft.
It has its own purity and is suitable for elegance and vulgarity, and does not teach the dregs to be kept aside.
From now on, Mr. Xiao will be rotten, and the sound of ice and snow will be collected in a bag.
Translation: In autumn and autumn, a basket of good water and good clouds. Steamed Lai Xiang is close to red lotus plum, which is whitened and softened after pulping. It is clean, elegant, and vulgar, leaving no trace of scum. Today, Mr. Moqiao is rotting, and the snow in his pocket is shining.
3. Sentences describing tofu pudding
One day, I went to a waterside tea house with a few friends to drink tea. There were many snacks. One of the snacks was tofu pudding, which was packed in a thick wooden barrel with something on it. A small lid, when opened, reveals gelatinous milky white tofu, steaming - I have always been curious about how it solidified into a large piece in the wooden barrel - the whole wooden barrel is filled with soy milk and then lifted onto the big Pot, steam with hot water?
Then open the lid of the bucket, pick up the long-handled iron spoon with a thin edge and a flat center next to it, put it into the bucket, then turn the handle of the spoon and scoop it up gently, and the surface of the spoon will be covered. Put a layer of fresh and tender tofu on it and put it into a small porcelain bowl on the side.
I really like the process of scooping the tofu with a thin spoon.
There are two rows of small jars next to the barrel, which are: minced green onions (or minced coriander), mustard grains, pickled seaweed, dried shrimps, sesame oil, chili oil, soy sauce, and MSG. There is a small spoon in each small jar. Pick up In a small porcelain bowl filled with tofu, scoop out a spoonful of pickled mustard grains (this is delicious, so give it two small spoonfuls), a pinch of chives, a large spoonful of shrimp skin, a large spoonful of pickled seaweed, and sprinkle with two or three grains of MSG. (Not more), drizzle with a little sesame oil, then a little chili oil, OK, and finally pour a splash of soy sauce - you're done!
The fun of making tofu pudding is far greater than the process of eating it, so I happily made a small bowl for everyone, and I still have endless fun! 4. What are the sentences describing "Tofu Nao" for fortune-telling?
1. The biggest feature of Tofu Nao is the tenderness of the tofu, so it is called tofu.
2. It requires that the slurry should be boiled over low heat without overflowing the pot, so that the tofu curd is not mushy, bitter, or astringent. When the marinade is stirred, use high heat and just open the pot.
3. When selling tofu, be careful about how to hold it. Use a flat spoon to put it in a bowl. The tofu should protrude like a small steamed bun in the middle of the bowl.
4. Then pour the brine, and the brine flows from the "steamed buns" to the surrounding sides of the bowl. After pouring the brine, add minced garlic and chili oil.
5. "The tofu is freshly braised and fattened, and the flavor is as bright as the morning sun.
6. It is clearly tender and tender, but the belly is full after eating.zhi
< p> 7. In addition to salty brine, there is also a kind of sweet tofu, which is boiled with sugar and water, thickened with starch and topped with chopped gold cake.8. Gaotang tofu is a famous snack here
9. The white, fat and tender tofu is soaked in a special soup, the color of the soup is black.
10. There is a layer of oil floating on it, and the chili is sprinkled in it, which is mouth-watering!
11. The method of making tofu is very simple: first beat the beans into soy milk, add Add salt and brine, and after a while, the soy milk will turn into pieces of tofu, filling a big pot.
12. When guests come, put it into a bowl, add broth, if you like spicy food. Just pour spicy oil on it, and a bowl of tofu with full color, flavor and flavor is ready.
13. It is also interesting to eat tofu. First, scoop up a piece and slide it outward, and the tofu will be divided.
14. One time when I was drinking tofu, I went too far and the tofu turned into a pot of porridge.
15. So I took it out. Another name is "Xi Ba Lan". 5. What are the sentences describing the fortune-telling of "Tofu Nao"
1. The biggest feature of Tofu Nao is the tenderness of the tofu, so it is called tofu.
< p> 2. It requires that the slurry should be boiled on a low heat without overflowing the pot, so that the tofu curd is not mushy, bitter, and astringent. When the marinade is stirred, use high heat and the pot is ready. 3. When serving the tofu curd, fill it with the tofu curd. Also pay attention, use a flat spoon to put it in a bowl, the tofu brain should protrude like a small steamed bun in the middle of the bowl.4. Then pour the marinade, and the marinade will flow from the "steamed bun" to the surrounding of the bowl. After pouring the marinade, add minced garlic and chili oil. 5. The tofu is freshly marinated and the taste is great.
6. It is clear and tender that it is the same as the brain, but it turns out to be old after eating. 7. In addition to salty brine, there is also a kind of sweet tofu, which is boiled with sugar and water, thickened with starch and topped with chopped gold cake.
8. Gaotang tofu brain is a famous snack here. 9. The white, fat and tender tofu is soaked in a special soup, the color of the soup is black.
10. There is a layer of oil floating on it, and chili peppers are sprinkled on it, which is mouth-watering! 11. The method of making tofu curd is very simple: first beat the beans into soy milk, add salt and brine, and after a while, the soy milk will turn into pieces of tofu, filling a big pot. 12. When guests come, put it into a bowl, add broth, and if you like spicy food, pour in chili oil, and a bowl of tofu with full color, flavor and flavor is ready.
13. Eating tofu is also very interesting. First, scoop up a piece and slide it outward, and the tofu will be divided into two halves. 14. One time when I was drinking tofu nao, I went too far and stirred the tofu into a pot of porridge.
15. So I gave it another name - "smashed". 6. Verses describing tofu nao
The King of Huainan in the Western Han Dynasty, "The King of Huainan", said that he was the king of Huainan. He had a hundred-foot-high building connected to the sky. He dug a well in the back garden and made a bed of silver. He used gold vases and silver husks to collect cold liquid.
Mead Song of the Song Dynasty Su Dongpo's preserved green moss, roasted green glutinous rice, rotten steamed goose and duck in a pot, boiled beans to make butter into crisp, high-heat oil candle to pour mead. In the Song Dynasty, Lu You gathered in the neighboring song with turbid wine. It was not the time to stay overnight.
The piles of wiping dishes are piled up, and the cauldron is washed and cooked. The black repentant will give birth to a new calf, and the green mulberry will grow young branches.
A good year brings many joys, please encourage me and raise your eyebrows. Liu Xiuye's Thirteen Poems on Vegetarian Food Rhymes Song Dynasty Zhu Xi's soybean seedlings are sparse, exhausted and his heart is rotten.
If I had known King Huai’s skills earlier, I would have been able to seize the spring cloth in peace. Tofu Shiyuan·Zhang Shao grinds the beads into the wet snow, refines it into fine wine and wears plain clothes.
When the box comes out, I am worried that the square jade will be broken, and the white clouds will often fly when I worry about the soup. Vegetable dishes are often mixed with goat's cheese, which is as fat as the marrow and difficult to pick with chopsticks.
But he laughed at Peking and thought about eating milk. The frost knife did not cut through the powder and the cake returned. Tofu Yuan·Zheng Yunduan planted beans at the foot of the southern mountain, and the pods were old and fresh in the frost and wind.
The milling stream ***, steaming and boiling to form a clear spring. The color is crisper and cleaner than earth, and the fragrance is stronger than stone marrow.
The taste is more than beautiful, so don’t pass on the five kinds of food. -----------------------------Si Yewei's Five Ancient Poem "Ode to Saurian Milk" Huainan believes in the good soil, and the big cauldron floats with air float.
Thinking of immortals and building a high platform, small eyes wandering in the soup. People become childish as they age, waiting for the clear waves to turn over.
The Hongbao pillow is open in the middle, and you can see the snowflakes while sitting there. The nutritious taste of the exotic recipe, the green salt liquid brine.
I have seen rare roses and bituminous coals on wax sticks. Making a soup and passing it on to the world will make Kunwu suffer.
Reminds me of Penglai, where there are large pieces of white jade. I hate onions and leeks if they eat meat, but they are good for my taste when cooked.
This thing is a mature material and is not afraid of old age. If the garrison came to Nanshan, what would the steamed dolphin do? The clear ripples float on the sedge, and the human milk is a sacred place for mourning.
Turn around and spin the grinder, and you will be satisfied with the same amount of money. The liquid flows into the basin, and Si Yanfei lingers ---------------------------------Tofu is the brother of dried meat, what would happen without it? It can be considered as a banquet. Fried, stewed and steamed buns are the most delicious when paired with meat. Tofu is a close brother of the brain, tender, delicious and fragrant. Drink a bowl in the winter to keep your stomach warm and your spleen strong. ----- ----------------------------------Poems describing tofu 1. "Han Yuefu Song Ci·Huainan King Chapter" King Huainan of the Western Han Dynasty , I said to myself that the hundred-foot-tall building is connected to the sky, the well dug in the back garden is made of silver, and the bed is made of silver, and the golden bottle is made of silver to absorb cold liquid.
2. "Mead Song" Su Dongpo of the Song Dynasty cooked preserved vegetables with green moss, roasted green glutinous rice, rotten steamed goose and duck in a pot, boiled beans to make butter into crisp, and poured mead with high-heat oil candles. 3. "Next Song" Lu You of the Song Dynasty gathered in Linqu with wine, and it was not the time to stay.
The piles of wiping dishes are piled up, and the cauldron is washed and cooked. The black repentant will give birth to a new calf, and the green mulberry will grow young branches.
A good year brings many joys, please encourage me and raise your eyebrows. 4. "The Rhymes of Liu Xiuye's Thirteen Poems on Vegetable Food" by Zhu Xi of the Song Dynasty. The bean sprouts were sparse, but his heart was rotten after exhaustion.
If I had known King Huai’s skills earlier, I would have been able to seize the spring cloth in peace. 5. "Tofu Poetry" Yuan Dynasty Zhang Shao rolled beads and grinded the snow to wet the rain, and refined it into fine wine to wear plain clothes.
When the box comes out, I am worried that the square jade will be broken, and the white clouds will often fly when I worry about the soup. Vegetable dishes are often mixed with goat's cheese, which is as fat as the marrow and difficult to pick with chopsticks.
But he laughed at Peking and thought about eating milk. The frost knife did not cut through the powder and the cake returned. 6. "Tofu" Zheng Yunduan of the Yuan Dynasty planted beans at the foot of the southern mountain, and the pods were old and fresh in the frost and wind.
The milling stream ***, steaming and boiling to form a clear spring. The color is crisper and cleaner than earth, and the fragrance is stronger than stone marrow.
The taste is more than beautiful, so don’t pass on the five kinds of food. 7. "Poetry of Ode to Tofu" Su Ping of the Ming Dynasty said that the Huainan technique is the best, and the essence of the skin can be seen after the skin is gone.
Rotate the grinder to pour out the agar liquid, and boil it with snowflakes in the pan. When the earthen pot is soaked, the toad casts a shadow; when the golden knife cuts through the jade, it is flawless.
Who knows the taste? Most of them are monks and Taoists. 8. "Ode to the Sauerkraut" Ming Dynasty Si Ye Sun Huainan was a good believer in scholars, and he built a high platform for immortality.
As people grow old, they become children, and the red treasure pillow opens in the center. Different recipes have the same flavor, and rare gems have been seen several times.
Making a soup and passing it down to the world reminds me of Penglai. If you dislike meat and onions and leeks, this is what makes you talented.
Xu Shu came to Nanshan, and the clear water rippled and floated. Turn around and spin the grinder, and the paste will flow into the basin.
The big cauldron floats, the small eyes swim. Waiting for the eyes to roll over, sitting and seeing the snowflakes.
Green salt turns into liquid brine, and wax turns into bituminous coal. Huo Huo grinds Kunwu, and cuts a large piece of white jade.
Cooking is suitable for my mouth, and I am not afraid of old teeth. What's the matter with steamed dolphins? Human milk is a holy place to be mourned.
Thousands of dollars are enough to make a living, and the words are bandit and witty. 9. "Two Tofu Poems" by Gao Shiqi of the Qing Dynasty (1) He drinks the Huo food all year round, and he is clean and tidy when he comes to court.
The jade is hardened first, and the snowy milk is first melted with a little more salt. The chicken and dolphin had a different flavor, but the flavor was not bad, and the flavor contained vegetables and bamboo shoots.
I am really laughing at the vegetarian food, but I should be tired of it for a long time. (2) The Central Plains are not tired of poverty by collecting bean sprouts, so that they can make up for the needs of the people.
Yayi vegetables and water are said to be in the same tune, and the rice is in the same tune as lamb and pig toilet. The cartilage is partial to the taste of the world, and I want to thank Shizhen for being clear and empty.
Don’t worry about being heavy with food, why will the body gradually get tired of the meat? 10. "Poetry of Tofu" by Li Tiaoyuan of the Qing Dynasty. Confucian scholars always talk about their affairs and always exaggerate them.
Feng Yi's coriander wilted and scoffed, but Shi Chong's leek smiled and reconciled. Tonglai salt brine is very greasy, and a lot of turbid liquid is filtered out.
When should I have fun? When I go out from the south, I want to ask if I will fall into the bucket.
11. "Poetry of Tofu" by Li Tiaoyuan in the Qing Dynasty. The tofu curd is used at home to suit guests but not for personal use, and the whole family depends on each other for life.
After the tofu skin is gypsumized, it becomes as thick as cheese, and the water foam picks up wrinkles into clothing. Chop shredded tofu into silver bars hanging down the bones, and divide them into jade sections to carry fat and fat.
Recently, the price of dried tofu is higher than that of meat, just because the poor will not save the hungry. Stinky tofu doesn’t require jade beans and golden bamboo sticks, it’s more delicious than delicacies.
The smell of southern tofu sometimes enters the abalone shop, and there is no place to recognize the ambergris when smelling the fragrance. The white water in the oil tofu market is often salty, and the oil in the temple is not clear.
The basket of tofu is the most chilling to the bones, even the basket is said to keep out the cold. The fermented bean curd smells the aroma and is already greedy, and the white bean oil seal is a small meal.
It is as slippery as oil and cannot be picked up, but the flavor is pitiful like Huainan. 12. "One of the Four Poems of Tofu Products" by Hu Jicang in the Qing Dynasty: "Hard work brings out the spirit, and hard work at night reveals my true nature."
He is an upright and honest person, and his lifelong confidant belongs to the poor. 13. "Ma Po Tofu" Qing Dynasty Feng Jiaji Mapo Chen is still famous, and the baked tofu has the best flavor.
The shadows on the side curtains of Wanfu's beams move, and the drunken Mr. Chun of Gu spring comes together. 14. "Tofu" Qing Dynasty Yao Xingquan Tongcheng is good, the tofu is very delicate.
Make a cup of soy sauce and ginger juice, weigh the shrimp and cook it in hot pot, two or three ladles per person. 15. "Tofu" in the Qing Dynasty, Mao Yiyuan Zhenwei Group recommended Xun Ling Restaurant, Li Qiyou is like Yi Ya Tiao.
Unexpectedly, Tao Yuanliang had to bow down because of this. 16. "Ode to Tofu" Lin Lan of the Qing Dynasty. Don't wait to taste the fermented bean curd. A piece of ice will be cold in June.
It’s not hard to say that the sun is white, which is better than his assorted soup. 17. "Poetry of Tofu" by Yang Xie of the Qing Dynasty.
The imitation Shao is not the real Shao You, Furong Tofu is a famous soup. 18. "Tofu Poems" Qing Dynasty Zha Shenxing Maodian's door is reflected with green poplars, and many wine flags are placed next to them.
You can also cook without fussing. When you put down chopsticks, you can only smell the fragrance of salt and soybean. The Huawei gold plate is a real vulgar thing, and the wax trough red yeast rice has a new recipe.
It should be noted that in a life of indifference, the longest lasting feeling is the harmony between water and milk. 19. "Qi Ji Tofu Ballad" (Folk Ballad) Eating a big piece of meat and a big fish is not as good as Qi Ji's thousand pieces of skin.
No matter which dynasty or generation, Qiji Tofu is always good. 7. Sentences describing the fortune telling of tofu brain
Tofu brain is a snack in Beijing that is served in the morning and evening. The biggest feature of tofu brain is the tenderness of the tofu, so it is called the brain in tofu, so you need to know how to braise it. Techniques. It requires simmering the paste over low heat without overflowing the pot, so that the tofu curd is not mushy, bitter, or astringent. When adding the marinade, use high heat and just open the pot. Use fresh mutton slices and good grinding to cook the marinade. The soup and heat must be controlled well. You cannot use the technique of stewing meat to keep the stew fresh. When selling tofu, be careful about how to hold it. Use a flat spoon to serve it in a bowl. The tofu in the middle of the bowl should look like a small It protrudes like a steamed bun, and then pours the brine, and the brine flows from the "steamed bun" to the surroundings of the bowl. After pouring the brine, add minced garlic and chili oil. "Hundred Songs of Food in the Ancient City" says: "Tofu is freshly braised and fertilized. The taste of Ou Jun shines in the morning light. It is clear and tender, just like brains, and after eating it, the belly is full." It is also noted that the best thing about tofu is that it is as tender as brains, so it deserves its name. Its taste should be salty and palatable, tender and delicious, and contain garlic. De Wei Er. In addition to the salty brine, there is also a kind of sweet tofu, which is boiled with sugar and water, thickened with starch and topped with chopped gold cake, green plum and melon. Currently, it is only available in Beijing Snack Plaza. Salty tofu curd and sweet tofu curd are no longer available. 8. Poems describing tofu
"The King of Huainan" in the Western Han Dynasty The King of Huainan, who said he was respected, had a hundred-foot-high building connected to the sky, a well dug in the back garden made of silver for a bed, and a gold vase and silver can to collect cold slurry.
Mead Song Su Dongpo of the Song Dynasty Preserved green moss, roasted green glutinous rice, rotten steamed goose and duck in a pot, boiled beans to make butter and crispy, poured mead into a high-burning oil candle. Linqu, Lu You, Song Dynasty. Drinking wine gathers in Linqu. Occasionally, it is not the time to stay.
The piles of wiping dishes are piled up, and the cauldron is washed and cooked. The black pen will give birth to a new calf, and the green mulberry will grow young branches.
A good year brings many joys, I encourage you and raise your eyebrows. Rhymes of Liu Xiuye's Thirteen Vegetable Eating Poems Zhu Xi of the Song Dynasty The seeds of soybeans are sparse, but the heart is rotten after exhaustion.
Had I known King Huai’s skills earlier, I would have been able to sit comfortably and catch the spring cloth. Tofu Poetry Yuan Dynasty·Zhang Shao Grinding pearls and grinding snow to wet the rain, refining it into fine wine and wearing plain clothes.
When the box comes out, I am worried that the square jade will be broken, and I will be worried about the white clouds flying around the soup. Vegetable dishes are often mixed with goat's cheese, which is as fat as the marrow and difficult to pick with chopsticks.
But he laughed at Peiping and thought about eating milk. The frost knife did not cut through the powder and the cake returned. Tofu Yuan Dynasty·Zheng Yunduan The beans are grown at the foot of the southern mountain, and the old pods are fresh in the frost wind.
Milling stream ***, boiling to form a clear spring. The color is crisper and cleaner than earth, and the fragrance is stronger than stone marrow.
The taste is more than beautiful, so don’t pass on the five kinds of food. Ode to Tofu Poem Su Ping of the Ming Dynasty said that the Huainan technique is the best, and the essence of the skin can be seen after all the skin has faded.
Rotate the grinder to pour out the agar liquid, and boil it with snowflakes in the moon pan. When the earthen pot is soaked, the toad casts its shadow; when the golden knife cuts through the jade, it is flawless.
Who knows the taste? Most of them are monks and Taoists. Ode to Shu and Ru in the Ming Dynasty·Si Ye Sun is a good believer in Huainan, who longs for immortals and builds a high platform.
As people grow old, they become children, and the red treasure pillow opens in the middle. Different recipes have the same flavor, and rare gems have been seen several times.
Make a soup and pass it on to the world, making me remember Penglai. If you dislike meat and onions and leeks, this is what makes you talented.
Xu Shu came to Nanshan, and the clear water rippled and floated.
Turn around and spin the grinder, and the paste will flow into the basin.
The big cauldron is floating, and the small eyes are wandering in the soup. Waiting for the eyes to roll over, sitting to see the snowflakes.
Green salt turns into liquid brine, and wax changes into bituminous coal. Huo Huo grinds Kunwu, and cuts a large piece of white jade.
Cooking and frying is suitable for my mouth, and I am not afraid of old teeth. What is the use of steamed dolphins? Human breasts are mourned in the holy place.
Thousands of dollars are enough to make a living, and the words are bandit and witty. Two Tofu Poems by Gao Shiqi of the Qing Dynasty. 1. He drinks the Huo food all year round, and the clean and sweet condition is pure and strict in the morning.
The jade is first hardened, and the snow milk is first melted with a little more salt. The chicken and dolphin tasted good, but the flavor contained vegetables and bamboo shoots.
Vegetarian meals seem to make me laughable, but this thing should only be disliked for a long time. 2. The people in the Central Plains are not tired of poverty, so they can ask for the people to be replenished.
Yayi vegetables and water are said to be in the same tune, and the rice is in the same tune as the lamb. The cartilage is partial to the taste of the world, and I want to thank Shizhen for being clear and empty.
Don’t worry about being heavy with food. How can the body gradually become tired of meat? Tofu Poetry Li Tiaoyuan of the Qing Dynasty The Confucian scholars always exaggerate the bottom of their affairs.
Feng Yi's coriander wilted and scoffed, but Shi Chong's leek smiled and reconciled. Tonglai salt brine is very greasy, and a lot of turbid liquid is filtered out.
When should I have fun? When I go out to the south, I want to ask if I have fallen into a trap. Tofu Poems Qing Dynasty·Li Tiaoyuan Tofu Nao——It is for household use, but not for guests, and the whole family depends on each other.
Tofu skin - after gypsum, it becomes as thick as cheese, and the water foam picks up wrinkles into clothing. Shredded tofu - chopped into silver bars and strands of bone, divided into jade sections to carry fat and fat.
Dried tofu - Recently, the price of tofu is higher than that of meat, just for fear that the poor will not save the hungry. Stinky tofu - no need for jade beans and golden bamboo sticks, it tastes better than delicacies.
Nan Tofu - Sometimes I go into the abalone shop to chase the smell, but I can't find the ambergris when I smell the fragrance. Oily tofu - the white water in the city is often salty, and the oil in the temple is not clear.
Basket of tofu - It is the most chilly to the bone. Even the basket of tofu can be used to ward off the cold. Fermented fermented bean curd - just smell the aroma and you are already craving for it. Baichu oil seal is a small meal.
It's as smooth as oil and can't be picked up, but the flavor is just like Huainan. One of the Four Poems on Tofu Products by Hu Jicang of the Qing Dynasty Faith and knowledge sharpen the spirit, and hard work at night reveals my true nature.
The most honest and upright guest, his lifelong confidant is a poor man. Mapo Tofu Qing Dynasty·Feng Jiaji Mapo Chen is still famous. Baked tofu has the best flavor.
The shadows on the side curtains of Wanfu's beams move, and the drunken Mr. Chun of Hegu spring comes. Tofu Qing Dynasty·Yao Xingquan Tongcheng is good, the tofu is very delicate.
Make a cup of soy sauce and ginger juice, weigh the shrimp and cook it in hot pot, two or three ladles for each person. Tofu Qing Dynasty·Mao Qiyuan Zhenwei Group recommends Xun Ling Pao, Li Qiyou is like Yi Ya Tiao.
Unexpectedly, Tao Yuanliang was disbanded and had to bow down for this reason. Ode to Tofu Qing Dynasty·Lin Lanchi Don't wait to taste fermented bean curd, a piece of ice will be cold in June.
It’s not just hard but the sun is white, it’s better than his assorted soup. Tofu Poems Qing Dynasty·Yang Xie The Northerners' Restaurant is different from the Southerners' Restaurant, and the Yellow Wine Shop is an old wine shop.
Imitation of Shao is not true. Furong tofu is a famous soup. Tofu Poetry Qing Dynasty·Cha Shenxing The green poplars are reflected in front of the Maodian, and many wine flags are placed beside them.
You can also cook without fussing. When you put down chopsticks, you can only smell the fragrance of salt and soybean. The Huawei gold plate is a real vulgar thing, and the wax trough red yeast rice has a new recipe.
It should be noted that water has the longest melting point in life.