Tofu
By VicentaLakin
The traditional soya tofu accentuates the sweet taste of the aroma, which is characterized by the aroma, spicy, hot, fragrance, soothing, tender, fresh and live: finger tofu, when it rises in the pot, is sprayed with a proper amount of pepper. Spicy: It's made of the red peppers of the Dragon Temple, cut and cooked, and made with a small amount of refined sea pepper tofu, hot and spicy. Hot: The boiler immediately comes to the table, can't smell tofu plaster, can't smell tofu, can't smell tofu, can't smell tofu, can't smell, can't smell, can't smell. Soufflés: the fine beef pie, the colour of the yellow, the red soufflé, a single piece, a grain, the entrance, and the teeth. N: It's tofu, it's fried, it's white, it's horny, it's broken, it's eaten with little spoons. Fresh: All fresh, green, red and white, fresh and impeccable. Lives: Tofu on the table, garlic sprouts green and oily, as if it had just been taken from the ground and broken and alive
Recipe Recommendations
- tofu appropriate amount
- beef appropriate amount
- Pi County bean paste appropriate amount
- pepper appropriate amount
- chili noodles appropriate amount
- onion ginger garlic appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- starch appropriate amount
- green garlic sprouts appropriate amount
Steps for Tofu
1
Scratch the tofu, take the water and put the tofu tofu, put some salt and soy sauce on the tofu
2
Scratch, beef cut into small grains, bean petal chops, chili noodles.
3
Put the peppers in a clean iron pot, dry, no oil, brown red
4
Scattered peppers
5
We'll put it in the soybeans and pepper noodles
6
And then I'll put on the paste
7
The wine and soy sauce, a little salt, a little sugar and a proper amount of water. Open
8
Put it in the tofu. Burn it for three minutes
9
I'll put the starch on it, and then I'll put on the pasta and garlic