Willow tofu
By VicentaLakin
The tofu fruit, if it's eaten like this, is lacking content. In Liuzhou, we make it in tofu, with meat, rice, taro, which tastes very different, and is then used for tungsten or steaming or burning directly. And most importantly, in the process of brewing, it's a small living。
Recipe Recommendations
- helicid of 10
- pork 250 grams
- lipu Taro 40 grams
- glutinous rice 40 grams
- Dry Xiangru 10 grams
- dried fungus 10 grams
- chives 10 grams
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
- vegetable oil appropriate amount
- cornflour appropriate amount
- salty and fresh
- braised
- half an hour
- simple
Steps for Willow tofu
1
The meat I used was five flowers, fatty。
2
I'm going to use warm water to make rice and guacamole. The rice is going soft。
3
The meat is mashed, and ginger and garlic are cut together。
4
Potato head to Pippi Tin。
5
The dry fragrances and the dry wood are cut in pieces, which are more fragrance。
6
Onions wash clean little bits。
7
(c) Placing in large bowls of softly dried rice with pork pies, tartin, fragrance, fragrance, raw pumping, vegetable oil, onions, starch, perfume and salt。
8
Tofu can open a small mouth with your hand, and if the tofu is not empty enough, you can reach your finger into the arch inside. The skin is attached. Don't break it. Look closely。
9
And fill it with tofu, so that it squeezes, and let the tofu go round. Then the bean bean bean bean bean bean bean bean bean bean bean bean bean bean。
10
It's about 15 minutes for the tofu to bean curds to be put in the pot with water and a little salt on the lid. Watch out for the water. Don't burn it. It'll dry。
11
It's usually evaporated with water insulation. I like tossing, either with a little salt that makes the tofu skin taste a little bit salt, or with a tofu tofu tonic skin that takes soft and soft。