Pickle tofu
By VicentaLakin
Korean pickles are very popular and often buy them as table dressings, and sometimes eat them directly, and sometimes make them with a mix. Today, we are trying to make it with Korean cabbage and tofu, the sour and spicy taste of Korean pickles, which allows for appetizers and help with intestinal clean-up; plus tofu, which contains plant proteins, the combination of the two foods is mixed with each other, with a different taste. It's wonderful to have a bowl of red cuisine and sour cuisine mixed with a little sweet sauce -- Korean pickles with tofu and two minutes to get to the table with a bowl of fragrance rice!
Recipe Recommendations
- tofu 1 small piece
- Korean kimchi 50 grams
- green garlic 1 piece
- soy sauce 1 scoop
- oil appropriate amount
- salt appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Pickle tofu
1
Prepare raw materials
2
Hot pans of cold oil, put in Korean pickles and make them go for cooking
3
It's not like it's a tofu block
4
Add a few raw pumps and a minute of stew
5
Add a proper amount of salt to the taste
6
It's not like you're going to be able to get your hands on it。
7
Here we go。Pickle tofu Make Tips
A pickle has a better taste; 2. The pickle contains more salt, and attention is paid to the amount of salt eventually added。