Peacocks open tofu
By VicentaLakin
Tan's fourth-generation creative food is coming in, and the video is on. The self-made and delicious peacocks open their tofu, not only with their smooth mouths, but also with their stylish shapes, like small lighthouses. The Japanese tofu, made of eggs, with veggies made of five bouquets, with red pepper sprouts, with fish juice, and in the beauty of this spoon feast. If there's a party at home, learn to add a nice little view to the table
Recipe Recommendations
- Japanese tofu appropriate amount
- mushrooms appropriate amount
- pork belly appropriate amount
- winter bamboo shoots appropriate amount
- red pepper appropriate amount
- starch appropriate amount
- concentrated orange juice appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- fish juice appropriate amount
Steps for Peacocks open tofu
1
Japanese tofu cut, with small spoons to empty the spare。2
Five flowers, mushrooms, twirling twirling, twirling mushrooms, red peppers。3
(b) Hot boilers, which are put into five flowers, mushrooms and winter smoulders, which are added to beryllium oil, chicken juice, soy sauce, wine, old screeching, and, lastly, scabs4
Fill it in empty tofu, put it in the steam pan, steam it with fire for three minutes, spray it with red pepper, smell it with hot oil, and get fish juice。Peacocks open tofu Make Tips
1. When tofu is dug, do not break the tofu; 2. When the tofu is ticked, not too much soup; 3. When the tofu is steamed, not too long, three minutes。