Can I continue to use it after using azelaic acid to peel off?

After using azelaic acid, you have already lost your skin, in fact, you just don't continue to use it, and you have to stop for a while, because your ** can't stand this acid anymore.

No. Continued use will cause the patient's ** condition to become more and more severe. It contains some high concentrations of fruit acids and salicylic acid, if the peeling has appeared, it means that the skin has been dried, which has destroyed the oil balance, and continued use will cause more damage to the **.

After peeling, you can't continue to use it, and after brushing the acid, the patient's symptoms will become more and more serious, and even burns, so you should wait for the peeling symptoms to ease before considering continuing to use.

Hakka stuffed tofu.

Hakka stuffed tofu because of the tender and mellow aroma, rich in nutrition, has long been prestigious, has become one of the most representative dishes of Hakka food culture, but where there is a banquet must have this dish, legend of stuffed tofu originated from the dumplings in the north, because of the lack of wheat in Lingnan, the homesick Hakka immigrants in the middle of the plateau will replace flour with tofu, and stuff the meat into the tofu, as if flour is wrapped in meat filling, just like dumplings. Because of its delicious taste, it has become a famous Hakka dish.

1. Stuffed tofu.

Ingredients: 200 grams of tofu and 200 grams of pork.

Excipients: 5 grams of cooking wine, 8 grams of light soy sauce, 4 grams of oyster sauce, 3 grams of salt.

Production process: The practice of stuffing tofu has a total of 18 steps.

1.Cut your homemade tofu into cubes and hollow out the middle.

2.Add the pork to the beans and chop up.

3.Add the cooking wine.

4.Allspice.

5.Add 3g of light soy sauce.

6.Add starch and grasp well.

7.Place the marinated meat in the middle of the tofu.

8.Then add oil to the pan and fry the tofu meat.

9.Add light soy sauce, add oil, water, salt, shallots, and stir well.

10.Fry on one side and turn over gold.

11.Fry until golden brown on both sides, then add the prepared juice.

12.Heat until the juice is reduced.

13.Taste and serve.

14.Add a little wet starch to the remaining juice to reduce the juice.

15.Gather the juice and pour it over the fried tofu.

16.Sprinkle with a layer of shallots.

17.Quite tasty.

1.When frying tofu, be sure to fry it over medium-low heat.

2.When turning the tofu cubes, use moderate force to avoid breaking the tofu cubes.

3.The tofu filling can be freely matched according to the family's preference, and you can add minced squid, or dried shrimp, scallop and green onion.

4.Stuffed tofu can be braised and thickened, and the taste is fragrant; You can also add water to make tofu soup, add various small balls to it, etc., or put it into a hot pot like a unique flavor that makes people have an endless aftertaste.

I'm also using this, don't use it yet, pay attention to hydration and moisturizing, and use it again in two days, it will be much better. This reaction is normal.