Sandpot tofu
By VicentaLakin
Frozen tofu is one of the most foods we've ever eaten in the northern winter, whether it is a sour pot or a big cabbage tofu, which in many cases lacks frozen tofu, because it is very rich in nutrients, like fresh tofu, which are full of soybeans protein, soy-like acetone, minerals and sour nutrients, soy tofu with numerous different sizes, interconnections, some closed into a small container filled with water, with a strange characteristic of water forming ice at zero degrees, so its small hole in the tofu is frozen, and the whole bean becomes netted, until the ice melts and water comes out, leaving a hole that makes the tofu a beehicular state, and tastes much more beautiful, and frozen bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean, plus fresh vegetables that are old。
Recipe Recommendations
- frozen tofu 400 grams
- cooked ham 100 grams
- pork belly 200 grams
- rape 200 grams
- mushrooms 200 grams
- carrots 100 grams
- coriander 50 grams
- refined salt appropriate amount
- chicken essence appropriate amount
- aniseed 2 capsules
- Shaoxing wine appropriate amount
- Hymie appropriate amount
- broth appropriate amount
- onion ginger appropriate amount
- salty and fresh
- stewed
- ten minutes
- simple
Steps for Sandpot tofu
1
Frozen tofu, clean, dry water
2
Five flowers boiled in the pot and cut the thin
3
Ham slices
4
Let's take a root, clean up, run dry water
5
Carrot to skin, slice
6
The rice bubbles. Clean up
7
Clean up the fragrance
8
Onions, ginger slices
9
Frozen tofu in the casserole
10
Chonk, the material is in there, and it's coded into mushrooms, oil, carrots, broccoli, ham, and rice
11
And a proper amount of broth, salt, wine
12
Put the lid on and stew for 20 minutes
13
Turn off the fire, put on the chicken and put on the fragranceSandpot tofu Make Tips
Chicken essence and dried shrimp already contain salt, so add less salt. If you do not have chicken stock, use water instead.