Tofu

1

Prepare pork and onions, start making the tofu fill

2

Tofu grows into squares and digs empty with small spoons, but not through

3

Pumps of meat: ginger onions cut off, oil added, salt, pepper powder, soy sauce, tofu from fragrance even

4

Boil the meat into tofu. The meat doesn't make it too high. Otherwise, it doesn't match the color of tofu when it's fried

5

it's about 20ml, not too little, but first on the side of the meat pie... ..and when the medium and small fire gets to the bottom and turns yellow, you can use the shovel

6

And if the tofu is made of gold and yellow on both sides, then it shall be made into a casserole。

7

A small amount of salt, white pepper, stork oil, butter, raw pump, and a proper amount of water. Five minutes later, when the juice is close, put in a little bit of starch to collect the juice, with onion flowers, little pepper chips, a little bit of fragrance and a minute of cuisine on the cover

8

The soup is so rich, it smells so good, and it's very good to eat with the likes of the people who love it, and I have the synonym: I'm a better person than I am, I can be a friend in a small position, and I can be consulted on any questions in the production process

9

Tofu, pork, meat, but it's so good tofu, it's made in tofu, it's flaming yellow, and it's thick

1. It is best to use tofu from the north or the old tofu, which is not easily fractured at the time of brewing, and which is modest in size, rather than stomping on the meat because it is done in the home. Tofu must have a thick taste. It must be made of the roasted meat before it can get out of four, and it is better to fry the six sides of the tofu, which is more gorgeous and tastes better. 5. My microbots: I'm a better person than I am, I'm a friend in a small position. I have to boil my tofu back to the pot. One is to make the meat ripe and the other is to reduce the oilyness of the frying。