Red burning Japanese tofu
By VicentaLakin
A few nights ago, I had time to burn Japanese tofu. It tastes better when it's soy, it's soft and smooth, with food like mushrooms and shrimps
Recipe Recommendations
- Japanese tofu 3 bags
- mushrooms 5-6 a
- carrots small half of root
- fresh shrimp 6 rats
- frozen peas appropriate amount
- crab sticks 3-4 a
- sugar appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- salad oil appropriate amount
- water starch appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Red burning Japanese tofu
1
Dry mushrooms are bubbled with warm water, and the water for the mushrooms is not pouring down。
2
Carrot washes the thin slices, freezes the peas and turns the water on。
3
Tofu packages in Japan are cut open from the middle, cut into equal parts and wrapped in maize starch。
4
Shrimp washes out of the skin and goes out to the shrimp line, then uses the open water, changes the color and then extracts it, and cuts the spare. You can also add some hot pot crab sticks。
5
The tofu-covered maize starch can't be too small, the hot pot pours into salad oil, the little flaming tofu, and it must be boiled and turned over, and then the gold and yellow is made。
6
With herring oil, raw smoke, sugar, salt, and just a decent amount of mushroom water, a bowl of sauce. After the hot pot, add a little oil and put carrots and mushrooms in the fire。
7
Add a spare shrimp and peas。
8
This is the time when Japanese tofu, which was just blown up, is the best thing to do because of its fragility, rather than tossing, and if there is more soup at the end, it's best to put a little water starch in it。