♪ Skinned Japanese tofu ♪
By VicentaLakin
Tofu in Japan uses eggs and natural terrestrial plants to refine the effective ingredients, adding some other food supplements, which are scientifically formulated. When boiled with water, it is automatically condensed tofu in Japan, which is fat and white, which is nutritious and can reduce pressure, sting, inflammation, beauty and vomiting. It tastes sweet, tastes sweet, tastes sweet, eats sweet, has four seasons suitable, it is a little food-like sacrificial, and it is delicious. Today we'll share with you Japanese tofu. It's delicious, it's good, it tastes better。
Recipe Recommendations
- Japanese tofu art. 2
- ketchup 4 tablespoons
- sugar 1 scoop
- oil 100g
- starch 50g
- vinegar 1 scoop
- qingshui 50g
- green beans of 20
- sweet and sour
- burn
- ten minutes
- ordinary
Steps for ♪ Skinned Japanese tofu ♪
1
Japanese tofu, soybeans, ketchup, starch, sugar, vinegar, oil, spare。
2
Japanese tofu is cut open from the middle and removed small pieces of packaged totalling 1 - 1.5 cm, covered with dry starch, with light shaking of the extra starch。
3
It's hot in the pot, 70% hot in the kettle
4
Both sides turn to gold and yellow, and with chopsticks, it gets hard enough to get the biting oil
5
Leave a little oil in the pot, put it in ketchup, sugar, vinegar, evenly mixed with shovels, added green beans to fry, and brought soup for a fine bubble to come out of the water. Pink
6
When the juice is thick on the tofu, the delicious tofu is ready。♪ Skinned Japanese tofu ♪ Make Tips
It's important to be thick and moderate, to be careful not to be too dense. I'm half a bowl of water and 1.5 spoons of starch, just for information。