\”Thousands of tofu skin, thin and tough in the south, used to cook soup for a long time without breaking; the thousands of thousands of pieces in the north are used to make cold dishes or small fried. Today I use thousands of pieces to wrap beef stuffing and cook with water stewing. In a pot of soup, a large pile of beef stuffing is delicious and juicy, and seeps into the soup along the gap of thousands of pieces. Multi -seasoning, only a little salt and more than 20 grams of thin salt special soy sauce. Throw the rape core, green onion, coriander section into the soup before serving.
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