Pineapple curry tofu
By VicentaLakin
Pineapple is fresh in the mouth, and sour sweets promote appetite, both as fruits and vegetables. Today's pineapple curry tofu replaces the rib. It's nice and sweet, and it's nicer than pineapple, and it doesn't have to be fat. You can try it in the pineapple season。
Recipe Recommendations
- sweet and sour
- fried
- ten minutes
- senior
Steps for Pineapple curry tofu
1
When the old tofu is washed clean, the squares are cut in an even size, and the dry water is replaced; the old tofu is better served when it is cooked, and if you like the younger taste, you can use the green tofu, but never the nematode tofu
2
Pineapple cedar, 20 minutes immersion with salt water, and dry water preparation
3
Ginger and onions ready
4
And when the boiler is hot, it shall be put in ginger chips, and onions shall be fragranced, then it shall be taken out, and the tofu shall be roasted in it
5
And when the tofu is made yellow, the tofu turns on the other side, and the tofu is made up
6
(a) save bottom oil in the pot and put ketchup into the sauce; the ketchup weighs a little more than the one in the picture, about 40 g
7
It's a small bowl of fresh water
8
I'll put it in tofu
9
(b) Transfer of appropriate salt
10
(b) Transferred sugar in appropriate quantities and for two minutes in order to make the tofu delicious
11
Put it in pineapple, a little flip
12
Two spoons of starch are flat with the right amount of clean water, watered in the pots, evened with fried and thick soup, so that the fire can turn off. The starch water needs to be ready in advance; plated, sprung。