Scorch
By VicentaLakin
Smoked tofu, colored gold, no additions, meat scents, delicious. It's nice to have a little cold cut when you're out of smoke。
Recipe Recommendations
Steps for Scorch
1
In the end of the pork, wine, ginger powder, pepper powder, vanilla powder, salt, egg purlint, water starch are added in one direction, and onions are mixed。
2
The tofu skin is burned in hot water and the leachate is cut in half。
3
They're all covered in meat。
4
Scroll the tofu skin separately。
5
In the steam pan for about 20 minutes。
6
There's a tin paper in the frying pan and two spoons of sugar。
7
Put the steambox and tofu rolls in the frying pan。
8
Guy, fire into the pot for 10 seconds, turn off the fire, and continue with the tofu skin for one minute。
9
Open up and brush a thin fragrance on the tofu cover。
10
Cut the plate。
11
The finished product。
12
The finished product。
13
The finished product。Scorch Make Tips
Watch the color when it's smoked. Don't smoke it. It's bitter. Usually when the pot is full of smoke, it'll turn off in a minute. If the colour is low, you can fire again。