[Sanxiuyuan Gathering] Bean Curd and Preserved Vegetables - Black Gold Gift Box 2 Cans

**Collection of bean curd**selects__sun-dried tofu embryo______rice__,____and Taiwanese__label rice__from Yunlin, and is manually screened, rinsed, and blanched It is air-dried, sterilized and bottled. After three months of anaerobic fermentation and maturation in the garden, it slowly brews a rich and mellow taste. It is dense and smooth in the mouth, comparable to**foie gras**❤ **Twenty-year-old preserved vegetables**are time-consuming__than twenty years__ pickled. Time quenches the beautiful aroma. The health-preserving method of old preserved vegetables is__crystallization of the wisdom of the elders. Preserved vegetables are__good warming and nourishing__in winter. There is nothing better than a bowl of hot chicken soup with preserved vegetables in the cold winter!__vegetables method: wash, air-dry, salt, press, sun-dry, repeat pressing and sun-__until the water is gone. **【storage method】** After opening, please store the fermented bean curd in the refrigerator and consume it as soon as possible. If the fermented bean curd is very close to the maturity date when you receive it, it means it is freshly made and has just been fermented. It contains many probiotics. It is recommended to store it for an extra week in summer and two weeks in winter before opening it. The taste will be richer; Lao Cai Preserving preserved meat is even simpler. You only need to store it in a dry and cool place. You can take it out and cook it at any time to enjoy a healthy and delicious meal. **【Collection】20-year-old preserved vegetables** https://www.pinkoi.com/product/SkDvasz7 https://live.staticflickr.com/65535/51223041990_a3abc8066b.jpg **【Collection】Handmade bean curd** https://www.pinkoi.com/product/xDLKfDPk https://live.staticflickr.com/65535/51222000421_48cac077e5.jpg **【Special Note】** White spots occasionally appear in glass bottles of fermented bean curd. These are tyrosine crystals, a type of amino acid, which are produced during the fermentation process of soybean plant proteins. It has low solubility in water, so as the concentration of amino acids increases, small white dot crystals will form. This is a normal phenomenon. It is non-toxic and harmless and does not affect the taste. Please feel free to eat it!