♪ Burn the sea ♪
By VicentaLakin
Burning, famous Japanese cooking and cooking methods. It usually refers to a large amount of soy sauce, sugar, garlic, ginger and wine (or odor) painted on the outer layer during the barbecue. After reaching Europe and the United States, the cooking method has been improved and tasted less, while meat from mainland China, Hong Kong, China, Taiwan and South Korea is more expensive. The light juice used may be called kebab sauce or kebab sauce. Today, this dish is either unscathed or unscathed. It's a fortress。
Recipe Recommendations
- North tofu 1/2 yuan
- seaweed 2 grams
- cooked white sesame seeds 1 scoop
- onion 1 segment
- Jiang 1 block
- soy sauce 1 scoop
- oyster sauce 1 teaspoon
- sugar 2 teaspoons
- salty and fresh
- burn
- half an hour
- ordinary
Steps for ♪ Burn the sea ♪
1
North tofu cut to grow square thick。
2
The seams are fine。
3
Each piece of tofu is laced with a bean belt and the moss interface is adhesive。
4
And bean curds a thin layer of starch。
5
More oil in the pan and 30% heat into tofu, half and half of the fire. Don't flip the tofu. Just shake the pot. It's hard and hard。
6
It's hotter on both sides and harder on both sides。
7
Prepare appropriate ginger chips, onions and ready white sesame。
8
Leave a little bottom oil in the pot. Blast ginger onions。
9
Add a bowl of water, put a spoonful of old tofu, a spoonful of platinum oil, two spoons of white sugar, a proper amount of salt and a small amount of chicken powder, and burn down tofu。
10
Turning the fire to the end of the soup is basically dry, and watch out for the pots from time to time, so that they don't end. Pick up the ginger onions and spill the hot white sesame。
11
Loads can be eaten。