Sea storks burn tofu
By VicentaLakin
Sea oysters, known as oysters, are common shellfish in the ocean, and the south is known as cylindricals, and the south is known as cylindricals. Oysters are shellfish, they're fat, they're smooth, they're nutritious, they're called "milk under the sea." Oysters are not only good foods, but also of high medicinal value. Médéli Su-jin, "Oyster meat, glycerine-free, cooking to cure vanity, detoxification, filling women's blood, eating with ginger vinegar, treating alcohol and heat, and stopping thirst." It's delicious, it's fine skin, it's beautiful color." Modern medical experiments have shown that water solution extracted from oyster meat inhibits tumor cells. Japanese scientists have also found natural cow sulfuric acid in sea angler meat, with a variety of functions, such as blood resin, inhibition of slab accumulation, enhancement of human immunity and promotion of metabolism. It tastes delicious。
Recipe Recommendations
- tofu appropriate amount
- oyster appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- cooking wine appropriate amount
- white pepper appropriate amount
- onion appropriate amount
- starch appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Sea storks burn tofu
1
Tofu cut Tiny, sea storks cleaned。
2
Cook hot water in the pot, put it in the tofu water, just a little bit, not too long。
3
Keep pouring in the cylindrical water, like tofu, and don't do it for too long。
4
The boiler heats up with vegetable oil, and the ginger and garlic fragrance。
5
Add a large spoon of raw, a large spoon of old, a large spoon of pelican oil and two large spoons of wine, and a little bit of salty mixing。
6
Add to the tofu for about a minute。
7
Join the sea turtle for a minute。
8
and add a small amount of pepper powder, which is then transferred to the water starch, to the thickness of the soup, evenly wrapped on tofu and sea storks。
9
Just put some flowers in the pot。
10
Completed Chart
11
Completed ChartSea storks burn tofu Make Tips
1. The blanching time for tofu and oysters must be short; do not blanch for too long.
2. Both light soy sauce and oyster sauce are quite salty, so taste the soup before adding salt to avoid making it too salty.
3. When adding the cornstarch mixture at the end, add it in batches: add a little and stir well, then add more and stir again until the sauce completely coats the ingredients.