cumin Recipe
YeseniaDuBuque
Cumin tofu is tender and delicious, charred on the outside and tender on the inside<br /><br /> Ingredients: North tofu, cumin, dry starch, green and red pepper<br /><br /> Practice:<br /> Cut the tofu into the size of Mapo tofu, just a little bigger than your thumb. Cut it large will not taste, but cut it small will easily break. <br /><br />Tip 1 for making cumin tofu: The tofu should be marinated with cumin pepper powder and salt for 15 minutes in advance. <br />Pepper powder can remove the fishy smell of beans, and cumin can freshen the tasteless tofu. <br />Then pat on the starch and dip it one by one.<br /><br /> Production tip 2: Control the frying time to 20 seconds<br /><br /> Then how to fry until the skin is charred and tender: the oil temperature is 60 degrees, fry for 20 seconds, put your hand on the oil pan, and it feels a little shushing and it is suitable for frying. Put one piece of tofu into the pan and start counting to 20 seconds, then pick up. The fried skin is crispy and the inside is tender. <br />When fried too long, the skin will be hard, but when fried soft, the skin will not stick or crispy<br /> Stir fry cumin, peppers, and chopped green onion in hot oil pan until fragrant, add tofu, stir quickly, add salt, and serve. (Add MSG to taste if needed) Stir well and serve on a plate. Cut it large will not taste, but cut it small will easily break. <br />Crispy outer skin and tender inner. <br />When fried too long, the skin will be hard, but when fried soft, the skin will not stick or crispy<br /> Then how to fry until the skin is charred and tender: the oil temperature is 60 degrees, fry for 20 seconds, put your hand on the oil pan, and it feels a little shushing and it is suitable for frying. Put one piece of tofu into the pan and start counting to 20 seconds. Then add oil and stir-fry cumin, pepper, chopped green onion until fragrant, add tofu, stir quickly, add salt, and monosodium glutamate to taste.
CeasarLeuschke
It is rich in vitamins and 17 kinds of amino acids, of which the content of lysine and arginine is higher than that of ordinary mushrooms, which helps young people improve their intelligence, fight cancer, and lower cholesterol. In particular, extracts from fruiting bodies (i.e., parts above roots) have multiple physiologically active ingredients. Among them, fungal polysaccharides, purines, and adenosine can enhance immunity, promote the formation of antibodies, antioxidant ingredients can delay aging and beautify. The dietary fiber, calcium, vitamin D and B2 contained in crab-flavored mushrooms can solve constipation and lower cholesterol.
HarleyFeeney
The jiamo I introduce here has at least two major characteristics that are unmatched by other jiamo. Otherwise, it would not be too creative to introduce roujiamo. First of all, the mutton kebabs with steamed buns have its innovation and a different flavor; secondly, only duck meat, which costs one-quarter of the mutton, reaches a level where the taste and taste are enough to be authentic. With these two characteristics, I think it is still interesting for everyone to refer to. <br />The cost is calculated as follows: 200 grams of flour (0.6 yuan), about 200 grams of duck leg (2.8 yuan), 10 grams of sheep oil (0.1 yuan), dried peppers, green onions, dried rice flour, and a small amount of salt (0.3 yuan), and the rest is 0.2 yuan. The cost of four steamed buns does not exceed 4 yuan, and each one costs only one yuan. Which hero has a more economical roujiamo? Let's PK it!
