🌟🥃 Do you know how to do several egg mixture, or you mean a what Tofu? Taiwan has a 番茄炒蛋 in my Pinterest, they use some what the acidity in the tomato after the peel the skin in the boiling water 🌟🥃

The tomato how to utilize liquid, inside....or decoration to scoop a hole inside to put the Thousand Island Dressing? There is a cooking format tomato liquid, or the pressing cold...like cold pressing tomato juice? Then how do you doing this considering the health factor, the slow stew, or you mean the high boiling? There are so many details I cannot tell you.

To that every step, there are all the culinary skills you pick up when you handling enough of this...I am = Vegan, its the repeating all these the exactly same vegetables, or night shield Tomato or Eggplants cullinary skills?

I had somewhat raw ideas? So there is a cold or warm, or hot liquid parts? No one cares about it? I am caring about it? 

Soup - that is to nourishing someone back to health? What kind of the thicken, light, stew, or starchy substance, or Western Rice, not the Asian rice? How? 

You know what details supposed to be? Looking at their entire kitchen you have about 10 mins flips that entire cabin book?  翻箱倒櫃? 

And search the internet, I know the words, just which looking right? 

Copy paste the recipe? They must have the cooking pot.  You want to hydrate the correct water, not all this salt, but they need to go to the bathroom tomorrow. You all dump what salt in it? Do you measure, do you know? Do you really know your own recipe, and what happened in your own cooking with that salt, I want to guess it? I don't know how people can get those things wrong !!!!!!