I have a deep love for tomatoes.

I have a deep love for bedding.

👇Extract the common factor to know

I have a deep love for tomato spreads.

Actually, I don't think this is recommended, it is already very famous… Ah Kuan's seasoning is always excellent. Spicy but not overpowering the taste of other spices, but complementing each other, making me, a person who does not like spicy food, want to stop.

When I was about to vomittomato sauce, a bowl of tomato flavored The savory mouth noodles literally saved my life. I always feelragúthere is no fresh aroma of tomatoes, and the essence of tomatoes is lost after canning… Forgive me, the deep well ice that grew up eating tomatoes…

Tomatoes are fragrant, sweet and sour, as if they have nothing to do with salty and spicy. However, the Akuan tomato flavor ensures that the tomato flavor is strong and pungent, and at the same time, it is so delicious that one can swallow the tongue. I almost burst into tears without eating such rich flavored noodles. Guess no one will dislike the seasoning of this noodle, unless of course they don't like tomatoes…

I have always liked Ah Kuan's noodles, whether they are soaked, boiled or fried, they all suit my taste. The frying is tougher and harder, the soaking is moderate and depends on the time. If you like softer, it is recommended to cook. Although Ah Kuan's noodles generally give the impression of being hard to soak, they are surprisingly easy to dissolve when cooked, and the texture and taste are completely different from the soaked ones. It is very soft and thin, and the noodle soup is full and rich in flavor, but the entrance is as if nothing, very smooth. Of course, since this is the case, it must not be cooked for too long, almost one and a half minutes, two and a half minutes, or a bowl of noodles will become a bowl of batter… Don't ask me how I know.

By the way, the soy products I scourged into the noodles:

This Xiangxiangzui bean curd is chewy, tough and elastic. The structure is neat, and the layers are connected to each other, like a two-dimensional honeycomb that is stretched into a column (a bit like the structure of briquettes? But it is more dense), this structure determines that it is very tasty, the marinade soaks the inside of the food, every a fiber. But this beef taste is sweet and spicy, not very in line with my personal taste…

The evaluation of dried bean curd from cattle and sheep has not been very good, but the packaging is cute… After I bought it, I found out that this is really the ultra-traditional dried bean curd. Like the prototype of dried bean curd in my mind, it is firm, chewy, with embossed patterns, and has a faint soy fragrance, which is different from the soy products with patterns on the market today. But the only thing is that the lo-mei is not fragrant, not prominent, and not very flavorful, but maybe this is the reason why I can taste the fragrance of beans.