A good pot of stewed soup does not require the trouble of a century-old restaurant. The simpler it is, the purer it is, and it is refreshing and delicious. I am used to making one to two weeks. Braised eggs, braised pork, braised tofu and peanuts, the recipe is simple, and it is not difficult to make once. Although a good braised soup can be kept for a long time, I am not used to keeping it all the time.



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一锅好卤汤，不需百年老店的那么麻烦，越简单越纯正，吃着清爽美味。我习惯做一次用一到两周，卤蛋，卤肉，卤豆腐和花生，配方简单，做一次也不难，虽说好卤汤可以保持很久，但还是不习惯总留着。