Japanese tofu
By VicentaLakin
Recipe Recommendations
- Japanese tofu art. 4
- minced meat 50 grams
- green pepper one
- eggs one
- red pepper of 1
- ginger and garlic 3 tablets
- soy sauce 1 scoop
- oyster sauce 1 scoop
- starch 1 teaspoon
- cooking wine 1 scoop
- pepper 1 teaspoon
- oil appropriate amount
- salt appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Japanese tofu
1
Prepare raw materials
2
(b) The placement of a suitable quantity of salt in the eggs and the dispersion of the spares
3
(a) Toads of Japanese tofu cut into equal heights will be covered with starch and egg fluid
4
(b) Hot pots, with appropriate quantities of oil, and Japanese tofu clots covered with egg fluid
5
Until the gold on both sides is recovered and laid at the bottom of the plate
6
And there shall be a small amount of oil in the pot, and the meat shall be put into it for roast
7
"I'm not sure if I'm going to be able to do this."
8
After pouring in the proper amount of platinum oil and wine, they're going to go back to the fire
9
Add a proper amount of water to boil for two minutes, with salt and pepper sauce
10
(b) Down to Paprika
11
And pour a little water starch
12
Finally, the made meat and pepper sauce will be poured on the Japanese tofu surface
13
The soft and soft Japanese tofu is finished。Japanese tofu Make Tips
1. Japanese tofu is cut to the same thickness and covered with egg fluids to the surface yellow, in order of order, first in starch and then in egg fluids; 2. When they are fired, they will be put in the ginger garlic fragrance; 3. When they are made, they will be put in the red pepper, which is easily ripe and which will preserve more of their nutrients。