Cross the bridge tofu
By VicentaLakin
The bridge tofu is a fragrance. This is a soft, salty mouth, a beautiful dish, and a little white stone made of tofu as a small bridge in the water of a river. The yolk is as bright as the moon's light, bright as its colour. In a spoonful of portals, it feels sweet and sweet, colourful, tasteful and cultural, nutritionally rich and economically viable. Cross-bridge tofu is a perfect combination of eggs, pork and tofu, not only with simple steps but also with delicious tastes, with egg fluids and tofu and tofu and meat toss evaporated in a very short period of time, tofu, fresh, fresh and delicious。
Recipe Recommendations
- tofu 400 grams
- minced pork 200 grams
- mustard 50 grams
- eggs of 2
- vegetable oil 20 grams
- soy sauce 1 teaspoon
- soy sauce 1 teaspoon
- salt 1 teaspoon
- Ginger, onion and garlic 10 grams
- chicken essence 1 teaspoon
- oyster sauce 2 tsp
- cooking wine 15 grams
- starch 2 tsp
- sugar 1 teaspoon
- chopped pepper of 3
- chili sauce 2 tsp
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Cross the bridge tofu
1
Prepare food. Chrysin, screech, screech。
2
Tofu blocks are put in salt water for a while so that they are not easily dispersed or hardened and their tastes are softer。
3
Add onions of garlic, raw, old smoke, wine, oil, salt, chickens, platinum oil, sugar, starch, chili sauce, evenly mixed。
4
It's laid in a slightly deeper disc, 20 minutes of pickled。
5
Squeeze the gravy on the meat。
6
Tofu is cut in slices, coded on the gravy, and one egg on each side of tofu。
7
Steam pan on the fire, boiling water in, seven minutes in the fire。
8
When the tofu is evaporated, it's taken out, with onions and peppers. The boiler is filled with the right amount of oil (screw), the heat is burned, the right amount is pumped, the right amount is mixed, the right amount is poured on the tofu。
9
The finished map appreciates it。
10
The finished map appreciates it。Cross the bridge tofu Make Tips
When tofu is steamed for too long, tofu becomes hard, loses its original taste, and if salt is added (e.g. blisters of salt, or blisters for a while) it does not get hard and tastes good。