Pepper homemade tofu

Egging tofu methods: 1. Using soybean powder as a raw material, soybean powder is first dispersed into the water to form white soybean fluid, which is added to hot water, then filtered in heat, removed from the soybean soybean milk. Add spices to the hot soybean milk, mix eggs after cooling, refiltration, so that proteins and soybean milk form a mixture of uniform fluids. 3. Fill the cup with milk liquids and vegetables, heating them and condensing them into eggs tofu. The method is characterized by the addition of eggs only to the soybean milk and the non-use of condensants, which are condensed only by heating, and by the condensation of soybean milk and eggs while maintaining the glucose form, which can form frozen gel products. Short condensation time, light color, taste and taste。

Recipe Recommendations

egg bean curd appropriate amount
fat appropriate amount
green pepper appropriate amount
Garlic seeds appropriate amount
chicken essence appropriate amount
peppercorns appropriate amount
steamed fish oyster sauce appropriate amount

slightly spicy
cook
half an hour
simple

Steps for Pepper homemade tofu

Egg tofu appropriate (eggs and soybeans made) cuts eggs tofu evenly into strips, and the thickness of the small thumbs is too thin and fragile。

The green peppers are right, they're right, they're right, they're right, they're right, they're right, they're right。

The pots hotly brush a small amount of oil (the oil is soyy that it is not easy to fry yellow), the egg tofu in turn with their hands, the small flavour of the fire, the condensation of the cuddly pot with the frying pan, and the heated tofu more evenly. With brushes, a small amount of oil, a light roll of wood shovels, observation of yellowness at the bottom of the tofu (which can be turned on face), an egg tofu at the bottom which turns yellow turns on the face, a small amount of oil is poured into the face, and a small fire is fried with yellow and flavour. Put it on the plate. Homemade eggs are more flexible and easily caught but tender。

The boiler heats up a small amount of oil, drops down good fat, rolls up and evens it, makes it dry (the oil adds to the smell of tofu), refines the fat and then drops it down into the garlic tablets, and the little fire makes it fragrance. When the fragrance goes down, the pepper goes down, the eggs go down, the tofu goes down, the water goes down to the tofu. Turn the fire, flatten it with pot shovels, add a proper amount of salt, pepper shredded, cover it with a 5-minute fire, boil the tofu and soak the pepper into tofu。

When the egg tofu boils, the top of the pot is opened, the right amount of chicken is brought down, the right amount of steamed fish oil is pushed with a pan shovel, and the tofu is not pushed down, and the movement is gentle. Add a proper amount of powdered water, stick the soup to the tofu, and get a proper amount of oil, increase the brightness of the tofu, and push it evenly。

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