Weed Okja tofu
By VicentaLakin
Okja Tofu, also known as Japanese Tofu, has been invented by the Chinese for a hundred degrees. The main components of Okja tofu are eggs, fat, white and white, delicious tastes, free from seasonal restrictions, and four seasons suitable, which is a good edible material. Let's have a weed of Tofu today。
Recipe Recommendations
- Japanese tofu 3 pieces
- carrots 50 grams
- mushrooms 4 flowers
- water starch 30 ml
- soy sauce 15 ml
- oil appropriate amount
- salt appropriate amount
- chicken powder a little
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Weed Okja tofu
1
All materials ready
2
Japanese tofu takes small pieces cut to about three or four centimetres
3
Scratch the mushrooms with their hair and carrots with their hair
4
(b) A small amount of oil in the pan, carefully placed into Japanese tofu, medium- and small-fire cooking
5
When one is in gold, the other is in gold and the reserve is in gold
6
Re-injecting oil in the pot, pouring it down with mushrooms and carrots. (See that there are still some soybeans left, and they're fired, often doing that
7
Fire the tofu back in the pot
8
And pour a little water starch on the side of the pot, so that it may be smooth
9
The pan out。Weed Okja tofu Make Tips
Japanese tofu is very tender, soft, and fragile. It is best to first cut a small opening at one end of the package, then gently squeeze from the other end towards the opening. Squeeze out a little at a time to cut it; this way, it won't break easily.