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I have yet to meet a foreigner who does not love this dish so. Although this dish is loved by many, its main ingredient is sadly not. When those unfamiliar with tofu hear its name, they may unwittingly wince their eyes and draw down the corners of their mouths down in disgust.
Poor, misunderstood tofu. So, what the frick is tofu anyway? This is why if you have vegan or vegetarian friends, their eyes light up anytime tofu is mentioned. The process of making tofu is a bit similar to making cheese in that it involves coagulation of soy milk, much like one would coagulate dairy milk to make cheese.
The coagulated mixture is then pressed for varying amounts of time to create all sorts of variations, from silken to super firm. Silken tofu is super delicate and can be used in many soups, sauces, and dressings. Super firm is my go to for a hearty and substantial protein that can easily replace chicken in any recipe. The Sichuan peppercorn is what gives this dish its unforgettable signature flavor. Your email address will not be published.
Save my name, email, and website in this browser for the next time I comment. Post Comment. In your mouth. If you know me, you know that I am a savory gal. Most of the time, I crave nothing but salty, sour, and spicy. Lately though, and I have no idea why, I have been craving sweet stuff something fierce.
My family is definitely not complaining, and gobble up the sweet treats with glee. I will never forget the first time I tried Korean food. It was salty, and spicy, and sometimes pickle-y. It was plentiful, and ritualistic, served in many small dishes and eaten with special metal chopsticks.