Homemade tofu
By VicentaLakin
A few days ago, a fan asked me why I had very few spicy recipes and, to be honest, mostly had kids at home, to take care of it, which was usually rare. That's why every time I send a recipe, it's really a success. The intention was also to say, “There is nothing but good food and love.” I've done a lot of tofu before, different ways, with stew, fork, fragrance. Only today this one is spicy. This dish is made today from school, because it often appears in the cafeteria and I like to eat all the beans, so love becomes a habit. Later, they often go to restaurants, but the only shortfall is too much oil in the vegetables. If you do it yourself, you can avoid it. It tastes like shit
Recipe Recommendations
- Marinated tofu 1 block
- bell pepper half a
- bean paste 2 tablespoons
- white sugar 1 scoop
- Jiang a little
- carrots half a
- fungus 8 flowers
- salt 1 gram
- water starch a little
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Homemade tofu
1
Prepare the dishes. Moose hair, torn to pieces. Carrots go to slices, tomato pretzels。
2
Tofu cut into triangles. Not too big。
3
The boiler is filled with appropriate quantities of oil, which is heated and then put into tofu, and is blown to the point where the spare is recovered. "If you feel expensive, you can fry it in two pieces."
4
It'll blow up to the gold。
5
There's some oil in the pot, a little fire, soy sauce, red oil, and a ginger emerald. (Details of bean petal sauce, adjusted for individual acceptance of spicy sauce)
6
Put in carrots, green peppers, mussels。
7
The tofu that's blown up, salt and sugar added, and a little fresh water boiled for about two minutes to help taste。
8
Get in the starch, get in the juice。