Tofu brain
By VicentaLakin
I've never stopped fighting for the sweet salt of tofu brain. I'm for salt, as a northern eater! This halogenated bean bean bean brain mix is more abundant, its head is more fragrance, and it's good for breakfast。
Recipe Recommendations
- lactone tofu 1 block
- mushrooms of 2
- fungus of 2
- octagonal one
- ginger 1 block
- onion 1 segment
- soy sauce 2 tablespoons
- soy sauce 1 scoop
- sesame oil 1 scoop
- shrimp skin 1 scoop
- starch 1 scoop
- salt 1 spoon
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Tofu brain
1
Preparation of all ingredients: 1 box of lantern tofu, 2 for mushrooms, 2 for wood, 8 fork and a little bit for ginger. And raw, old, soy oil, shrimp skin, starch, salt
2
The starch and water are replaced by water starch at 1:2. Slicing mushrooms, mussels, cutting onions
3
Put the ester tofu in the bowl, blindfold the film to prevent water vapour from flowing into the bowl. Steam in the pot, boil in the water for about 10 minutes。
4
Prepare halogen juice during tofu. Heat the pot, add a small amount of salad oil, fragrance, ginger. And then we're out
5
Inverted into wood, mushrooms, turned to softer mushrooms, with 2 spoons of raw and 1 spoon of old smoke, cooked (if too dense to add appropriate amount of water), water starch, salted before the pot, which should taste a little bit saltier than usual。
6
I'll pour it on the tofu brain
7
Add a bunch of shrimp skins, onions, a small spoon of soy oil. If you eat spicy, you can add some oil
8
Just mix it up