I'll go back to the tofu bun

By VicentaLakin

I'll go back to the tofu bun
I don't know what I'm eating at night, I don't want to eat takeout and I'm lazy. Water tofu, a cabbage, so I put together a tofu blend, it's good. When I grew up, I liked to eat tofu, which was recommended by the tofu-leading aunt at the supermarket. The following is from encyclopedia: salt halogen, commonly known as halogen, light bar, is a by-product of sea salt production, salt halogen, or bitter halogen, which is salted by sea water or water from salt lakes and is left in the mother fluid of salt ponds, consisting mainly of magnesium chloride, calcium sulphate, calcium chloride and sodium chloride, which is bitter and toxic. Magnesium chloride crystals, known as halogens, are detected after evaporation cooling. Halogen solubility in water, known as halogen, is a condensant commonly used in the production of tofu in our country, enabling protein solutions to condensate. Tofu made of salt halogenated condensants is more rigid, resilient and resilient, known as old tofu, or northern tofu, hard tofu. Because I don't like the taste of old tofu, I'm going to fry it, and then I'm going back to the pot, and I'm going to make a sip of casserole

Recipe Recommendations

  • Marinated tofu a box of
  • carrots half a
  • spicy sausage half a
  • cabbage Half a pill.
  • scallion a short
  • garlic three-four petals
  • Jiang a small piece
  • edible oil appropriate amount
  • bean paste a spoonful
  • white sugar a little
  • soy sauce a little
  • chicken essence a little

Steps for I'll go back to the tofu bun

  • 1
    A large picture of the food: a box of halogenated tofu, mother's own spicy sausage, a half of carrots, a half of cabbage, a little bit of onion, a little piece of ginger, three or four beans of garlic
  • 2
    Sliced tofu slices, wrapped up in small pieces, rinsed with garlic, rinsed with rinsing, rinsed with sausage, rinsed with slices, rinsed with carrots
  • 3
    Hot pots of cold oil, hot oils, and tofu fire on both sides to fry to yellow. Old tofu doesn't have much water. I don't have starch on tofu
  • 4
    Tofu's cooking up the oil
  • 5
    The bottom oil in the pot is added to the sausages
  • 6
    Add onions of ginger and garlic
  • 7
    Join the carrots
  • 8
    A minute or two with the bungalow fire
  • 9
    Add to the bean petal sauce
  • 10
    Add a little sugar
  • 11
    Joined in the roasted tofu
  • 12
    Add appropriate amount of clean water
  • 13
    Add a little sip, cook for four or five minutes, and it tastes good without chicken
  • 14
    i'm gonna go to a sandbath and burn it and then i'm gonna go to the table
  • 15
    Put some onions on. That's all
  • 16
    Done
  • 17
    Done
  • 18
    Done
  • 19
    Done
  • 20
    Done
  • 21
    Tofu absorbs soup. It tastes good
  • 22
    It's delicious

    • I'll go back to the tofu bun Make Tips

    Nutrient value 1. The presence of minerals such as copper, calcium and soybeans has important effects on the blood, central nervous and immune systems, hair, skin and bone tissue, and the growth and functioning of the brain, liver, heart, etc. Tofu in the North also contains substances such as carbohydrates and proteins that increase immunity. Lower blood pressure and buffer anaemia to facilitate growth and development. The fresh water boils tofu in the north for 10 minutes and drinks tofu tonic cough, especially for customary cough. Paranoid population 1. There is a tendency to eat tofu due to the high incidence of tofu, increasing levels of metabolic pain and urea acid among patients with tofu. 2. Tofu is cold, and it is not appropriate to eat more for those who have a stomach cold and who are prone to diarrhoea, abdominal swelling and spleen, and for those who often suffer from renal loss. 3. Tofu is good and should not be eaten daily or overdosed at once. 4. The elderly and those with kidney diseases, iron deficiency anaemia, gout and arteric sclerosis are more likely to control consumption。

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