Pelican tofu
By VicentaLakin
Today's dish is called Tofu, and it's also a home-grown dish. It's sour and unbreakable, and it's delicious. It's very refreshing. It's a little bit of garlic, but it's a good way of provoking appetite, and it's a good color
Recipe Recommendations
- North tofu 1 block
- green garlic 1 piece
- oyster sauce 1 tablespoon
- vegetable oil appropriate amount
- soy sauce 1 tablespoon
- minced garlic
- green onion a little
- salt appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Pelican tofu
1
Tofu cut small pieces, garlic washed clean little bits
2
When the pot's open, add a spoonful of salt and put it in tofu
3
Tofu has taken water to prevent adhesiveness
4
Vegetable oil inside the pot, hot and warm with onion flowers and garlic paste
5
Pour it in
6
Put it in tofu, pour it into food 2/3 of water
7
With salt, it tastes a little more salty than usual
8
It's old-fashioned
9
The fire opens, turns into a little fire for a couple of minutes, then the fire gathers soup and puts it in the garlic spoon
10
As soon as the garlic changes color, it's in the water and dust
11
Turn the spoon and turn it off。
12
It's salty
13
EatPelican tofu Make Tips
1. Blanching tofu effectively removes the beany smell. Blanching with salt adds a base flavor and prevents the tofu from crumbling. 2. The tofu needs to be simmered with water for a while so it absorbs the flavor better. 3. The green garlic is ready as soon as it changes color. Cooking it too long will dry out the tofu and make the green garlic tough.