Dolls, Okja, Tofu

1

okja tofu carefully removes it and cuts it into five millimeters; dolls wash their vegetables separately from the blades; fresh mushrooms wash and cross the cleaver on the back; bouquets cut in flesh; carrots cut flowers; large onions slashed blades; garlic cut the end and ginger cut the silk。

2

Sliced bouquets are made for 10 minutes of soy sauce from pickles, rice wine, a little too much white powder

3

Put too much powder in the cut Okja tofu。

4

Hot pot, put more oil in the pot. Put the tofu of Okja in the pot, in turn, and burn it with a medium fire, so that it may have a spare。

5

Save the proper amount of oil in the pot and place the salad oil in the pickled sauce in the pickled meat。

6

Put it in garlic, ginger, onions

7

Add mushrooms and meatloaf

8

Join the dolls and carrots to make Microsoft

9

Join the rest of the doll leaves and get laid

10

Add high soup, fried eggs, tofu, and then put it in the spices -- beryllium oil, salt, sugar, chicken powder, and then boil the fire

11

Just a little bit of white powder and a plate of vinegar and oil。

1. Add a little potato starch and salad oil to the pork belly; this helps lock in the meat's moisture and oil when stir-frying, making the meat more tender and smooth, so it won't taste dry or tough~~~ 2. Add broth sparingly, as the baby cabbage will release some moisture during stewing. 3. The potato starch mentioned in the ingredients is a type of thickening starch used in every household in Taiwan, similar to the starch or cornstarch we have here, which also serves to thicken the sauce. However, sauces thickened with potato starch don't thin out as easily when they cool down, so the dish retains its appearance longer~~~ Those who don't have potato starch can use cornstarch or regular starch instead~~~ 4. The broth does not contain any seasonings. If you usually have the habit of making broth, you can use it; if not, substituting with water is fine too. The taste might just be a little lacking. For those who want to be extremely lazy, you can buy concentrated stock cubes sold in supermarkets; putting one cube in 200cc of water is enough. Note, if you use a stock cube, you don't need to add any other seasonings because the flavor of the cube is already very strong. Adding more seasonings would make it inedible~~~ I've tried using stock cubes myself, and the taste is actually quite good~~~ 5. If you aren't making a large quantity, you can take the more tender middle parts of the baby cabbage. Of course, adhering to the principle of not wasting, you can put it all in. The shiitake mushrooms can also be sliced. I don't have a specific tool at home for cutting flower shapes out of carrots, so slicing them is fine too. 6. Deep-frying the Japanese egg tofu and then braising it would give a slightly better texture, but to reduce the calories and oil content a bit here, I changed to pan-frying it, and it tastes quite good too~~~