Pelican tofu
By VicentaLakin
Tofu, which is a traditional food, and tofu and tofu in the south and tofu in the north, is distinguished mainly by the amount of plaster (or halogenation) at the point where the tofu in the south is less plaster, so that the tofu in the south is thin and has about 90 per cent moisture content; the tofu in the north is more plastered, the tofu in the south is older and the tofu in the south is 85-88 per cent water content. Tofu is nutritious and contains many trace elements essential to humans, such as iron, calcium, phosphorus and magnesium, as well as vegetable oils, sugars, rich quality proteins, and known as “plant meat”. Food: Tofu 250 formulations: 1 garlic seed, 1 onion, appropriate Paprika, 5 grams of garlic, 1 spoon of platinum oil, 1 tea spoon of old age, half a tea spoon of corn starch, and appropriate amounts of salt and cooking oil。
Recipe Recommendations
- tofu 250 grams
- chives 1 piece
- green garlic 1 piece
- red pepper appropriate amount
- garlic 5 grams
- oyster sauce 1 tablespoon
- soy sauce 1 teaspoon
- corn starch half a spoonful
- refined salt appropriate amount
- edible oil appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Pelican tofu
1
Tofu cut small pieces。
2
Cut garlic, onions, peppers. Take appropriate amounts of maize starch and water and open。
3
Oil in the pot, tofu。
4
Tofu burns to yellow on two sides, adding garlic chips and onions。
5
Add a proper amount of water or soup to the raw, boiled platinum oil and turn the fire around
6
Boiled to the thickness of the soup, about five minutes to add appropriate salt。
7
Add garlic leaf and red pepper。
8
Get in the starch。
9
Shake the pot, turn the fire, even the starch and the soup juice. Juice
10
Load。