Miyagi tofu
By VicentaLakin
Miyagi tofu has evolved from Miyagi chickens, which are cooked in the same way and are replaced by tofu. Soft tofu, fresh cucumbers and little sweet soup are definitely partners in rice and can't eat more than a bowl。
Recipe Recommendations
- old tofu
- peanuts a
- cucumber half a
- carrots half a
- diced green onion a tablespoon
- ginger a tablespoon
- red bean paste a tablespoon
- salt appropriate amount
- MSG appropriate amount
- white sugar
- cooking wine 0.5 tablespoon
- soy sauce a tablespoon
- pepper
- chicken soup appropriate amount
- corn starch half a tablespoon
- salty and sweet
- burn
- ten minutes
- ordinary
Steps for Miyagi tofu
1
The tofu cucumber carrots are cut to the ground, and the acne is cut to the ground. Peanuts wash (or do not wash) the pure moisture. I'll put the peppers in the bowl, and I'll add half a bowl of water to the spare. Corn starch and water modulated into water starch。
2
The boiler pours a little oil into the peanut fire, makes it sour, makes it cold and wipes out the red。
3
The pot is freshly refuelled, burned to 70% heat into tofu and fried to yellow to produce controlled oil。
4
I'll put a little onion ginger paste in the pot and make red oil out of the soy sauce。
5
Put the carrotdeen in it。
6
Remove the pepper, leave the pepper。
7
The pot is filled with raw peppers, white sugar salt and water。
8
And he shall be boiled and poured into tofu
9
Once again, the fire is burned and the chicken is fed into the cucumber and peanut rice。
10
I'm sure it'll be fine。