It's delicious

By VicentaLakin

It's delicious
TOFU IS A NEW TOFU PRODUCT THAT IS WIDELY PREVALENT IN COASTAL CITIES ON THE CONTINENT AND IN THE NORTHERN REGIONS. IT IS BASED ON TAIWAN ' S LATEST TOFU PRODUCTION PROCESS, MADE UP OF SOYBEAN POWDER AND STARCH AS THE MAIN MATERIAL, AND IS A NEW CENTURY FOOD RICH IN PROTEIN. IT NOT ONLY PRESERVES THE ORIGINAL FINENESS OF TOFU, BUT ALSO HAS A SPECIAL Q AND CREASURE, BUT ALSO HAS A SUPER STRONG SOUP ABSORBENT CAPACITY, WITH THOUSANDS OF PAGES OF TOFU EATING SOFTLY AND SCRAMBLING TEETH AND UNIQUE ORAL EXPERIENCE. TODAY, THIS FAMILY IS VERY RICH IN SOYBEANS, WHICH, IN ADDITION TO TO TOFU, ADD COMMON CUCUMBER CARROTS AND OTHER VEGETABLES, HAVE BEEN ENRICHED BY THE ADDITION OF CUCUMBER MEAT AND WOODEN EARS. THE FRAGRANCE OF THE FIVE FLOWERS, THE SMOOTHNESS OF THE WOOD, THE SMOOTHNESS OF THE CUCUMBER CARROTS AND THE SMOOTHNESS OF THE SOUP. THE TOFU OF THE TOFU OF THE TOOTH IS SO RICH AND SALTY THAT IT CAN'T STOP。

Recipe Recommendations

  • pork belly 160g
  • carrots a
  • cucumber a
  • red pepper half a
  • dried fungus Several flowers
  • Thousand Leaf Tofu half a box
  • Jiang a small piece
  • soy sauce appropriate amount
  • rapeseed oil appropriate amount
  • ginger powder a little
  • octagonal a
  • dried chili plurality of
  • pepper powder a little
  • garlic number lobe
  • oyster sauce appropriate amount
  • scallion a
  • salt a little
  • cooking wine appropriate amount
  • white sugar appropriate amount

Steps for It's delicious

  • Make It
    1
    Co-ed: five flowers, half a box of tofu, one cucumber in dry wood ears, one carrot, one onion, one onion, one onion, one onion, one onion, one onion, one onion, one onion, one onion, one onion, garlic, several petals, dry pepper. Root
  • Make It
    2
    Five flowers to wash, cut into thin pieces, cut your finger yesterday, and can't hold it hard today
  • Make It
    3
    Add a little raw, a little salt, a little wine, a little ginger powder, a little pepper powder, a little oil to eat, and a little salt to mix. It's okay if I don't have a pickle, but I'm used to it. If you're fired, don't forget to get drunk when you're fired
  • Make It
    4
    Carrots are peeled, cucumbers are washed, ginger and garlic are peeled, and dried peppers are washed with eight horns. A lumber-haired lumber cleans up the water and cleans up the tofu. Half a pepper left yesterday. Clean up the spare
  • Make It
    5
    Thousands of tofu slices, spare
  • Make It
    6
    The frying pans contain appropriate quantities of edible oil and heat is put into thousands of pages of small tofu tofu. I used the oil so the tofu is light yellow
  • Make It
    7
    A well-fried tofu tofu is available, and if it's too oily, you can put on a kitchen napkin. A thousand pages of tofu and ablaze and cooling。
  • Make It
    8
    Carrot cucumbers are sliced
  • Make It
    9
    Ginger slices, garlic slices, onion slices, dry pepper slices, spare
  • Make It
    10
    Moose, tore up a little bit
  • Make It
    11
    A little oil in the hot pot
  • Make It
    12
    If you don't want trouble, you don't have to put it in the pot
  • Make It
    13
    Put it in the ginger and garlic
  • Make It
    14
    Put it in the dry peppers, fragrance
  • Make It
    15
    Put it in a carrot
  • Make It
    16
    Put it in the ear
  • Make It
    17
    A thousand pages of tofu added to the frying
  • Make It
    18
    Getting in a little bit of raw smoke, giving carrots and rubbing tofu a little bit
  • Make It
    19
    Add eight full-grown bouquets, get in a little fresh water, and fire for two minutes
  • Make It
    20
    Join the cucumber chip
  • Make It
    21
    Add a little white sugar to the right amount of pelican oil
  • Make It
    22
    Finally, we'll add the red pepper block, and we'll have a flat cut
  • Make It
    23
    Taste the salt, add a little salt and chicken
  • Make It
    24
    Done
  • Make It
    25
    Done
  • Make It
    26
    Done，这道菜食材丰富，营养全面，胡萝卜甜，黄瓜脆，木耳嫩，千页豆腐软韧入味，五花肉煎香弹牙，咸鲜微辣，美味下饭。

    • It's delicious Make Tips

    When pan-frying Thousand-page tofu, be sure to use low heat and cook slowly; the tofu cooks easily and burns easily over high heat. The pork belly slices are stir-fried directly without being pre-boiled like in Twice-cooked pork, resulting in a texture that is tender yet chewy and bouncy, not too soft or mushy. For those with dental issues or who prefer a softer texture, you can add a little water after adding the oyster sauce and simmer for a few minutes before finally adding the cucumber and red pepper.

    Recipe Categories

    Recipe recommendation