I'm so sorry
By VicentaLakin
Tofu is one of the traditional Han foods in Sichuan province. The main raw materials are tofu, tofu, beef powder (which can also be pork), peppers and peppers. Pistol from pepper, chili from chili, this dish highlights the "spicy" character. This dish was created in the early years of Qing Dynasty (after 1874) by Chen Liu, the owner of a small restaurant called "The Chan Heung Shing Food Shop" in the northern suburbs of Cheng City. Because Chen Liu's face is numb and she's called Qin, she invented tofu, which is called Qiang tofu. This is a green dish, which is soaky and tender and radiant, odour, spicy, soak, incense, tender, fresh, hot and live; and pheasant: when the tofu rises, a proper amount of peppers shall be spilled. They're going to use Han Qian to make a pot of pepper, pure and sweet. Spicy: It's made of the red peppers of the Dragon Temple, cut and cooked, and made with a small amount of refined sea pepper tofu, hot and spicy. Hot: The tofu quality keeps up the temperature of the whole dish, which is difficult to cool down, and every time a chopstick tastes like a fresh oven. Scorch: The pot immediately comes to the table, it doesn't smell the tofu plaster, it's cold, it's rusty, it smells bad in all colours, it only smells of appetite. Soufflés: the fine beef pie, the colour of the yellow, the red soufflé, a single piece, a grain, the entrance, and the teeth. (a) A tofu pot, a tofu pan, white, horny, broken, so that most homes eat with small spoons. Fresh: All fresh, green, red and white, fresh and impeccable. Live: It's one of Chen's special skills: Tofu comes up on the table, and the long garlic is standing in the bowl, green and green, and the oil is so bright, as if it had just been taken from the ground, and it was alive and flexible, but the entrance was ripe and tasteless。
Recipe Recommendations
- white tofu 2 blocks
- burdock meat appropriate amount
- garlic appropriate amount
- ginger appropriate amount
- bean paste appropriate amount
- pepper appropriate amount
- dried chili appropriate amount
- douchi appropriate amount
- soy sauce appropriate amount
- garlic sprouts appropriate amount
Steps for I'm so sorry
1
Two pieces of white tofu, split from the middle and cut into tofu. White tofu into the bowl, adding more salt and pouring into hot water bubbles of more than 80 degrees for an hour, can decompress and remove the tofu. Dry water filtration in 1 hour, backup。
2
The calf is fine, cut to pieces (not too thin)。
3
Garlic calibration; ginger amulet; bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean beryllow, and pepper powdered into pepper scrap. The peppers are adequate, and they're made of powdered powder。
4
It's hot, and it's in garlic, ginger paste, soy sauce, little flaming spices in bean bean bean bean bean, and then pepper powder, and we'll make it together. Then go down and dry the beef up until it smells. The fragrance of beef is followed by a proper amount of water, an average amount of tofu, a suitable amount of old tofu, a lid on the pan for five minutes。
5
Five minutes later, the pan cap was opened, the fire collected juice, and the spoon was pushed gently to prevent viscos and tofu. When the juice is right, the proper amount of chicken, the proper amount of powdered water, the light pressure with the spoon, the average pressure (normal soybean curd, 3-4 times completed), and the amount of water in the pot is observed for each pick to determine the amount of the next drop of the powdered water until the water is dried up and all the juice is sticky. On tofu (tofu is not like the usual tofu, there is red oil on the surface) and at the end, a proper amount of pepper and garlic is spilled, so that you can start the pot。
6
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