In the past few years, my pursuit of the delicious taste of tofu milk has become more and more weak. The reason for this is that the current tofu milk does not use sake lees, and it is almost impossible to see the rice wine brewed, the vast majority of which are made of edible alcohol, the vast majority of which are made of edible alcohol, and only the "old dry mother" is made of liquor.
Seeing this, there is a trace of sadness in my heart, a very simple folk common food, and I feel that it is about to be lost. Today's capital is really doing nothing wrong, and it does everything in its power for profit. Take a look at some of the tofu milk recipes on supermarket shelves that I photographed! [Tears]
