Chicken tofu dry
By VicentaLakin
At mid-Autumn, I bought a rooster, ready to make a fresh chicken gravy. Chai chickens are thicker bones than the chickens in the supermarket, and the meat tastes more fragrance, of course, and it is much longer. I don't have a special platinum function, but I've used its evaporated function to make fragrance chicken stew, and I've added a tofu dry together, so that the tofu drys not only soaks the chicken, but also more nutrients for it. The wood chicken was so big, it was almost three pounds. We cut it into small pieces, and only used half of it to make soup. One chicken and two。
Recipe Recommendations
- pot chicken a
- smoked tofu a
- cooking wine appropriate amount
- braised soy sauce 80 grams
- fresh ginger a
- garlic number lobe
- octagonal a
- salt appropriate amount
- salty and fresh
- braised
- an hour
- ordinary
Steps for Chicken tofu dry
1
I'll clean up the chickens. I'll pick the grubs
2
I'll be a small piece and wash it with water
3
I put oil in the bottom pan, and the little flamingo made oil
4
I'll throw the chicken in the pot
5
When the skin is shrunk, the wine will continue to boil, then the sauce, salt, ginger, garlic, eight o'clock
6
Tofu dried up and cut into small pieces
7
Put the fried chicken into the pan, then dry the tofu into the pot, heat the water, and not the chicken
8
Put your guts in the cooker, select the evaporation function, set a time limit of one hour, start the start key, and start the job with the iron rice
9
Time's up. Open the lid
10
It smells good
11
I'm dying