She's in a small restaurant

By VicentaLakin

She's in a small restaurant
Tofu. The classics of Sawa. But now there's a lot of soybean practices, some regular ones, some private ones. What I have to do today is the practice of getting out of school every weekend during my high school stay, the most common soybean tofu in restaurants. Because restaurants are in small towns, the greatest feature is a transparent kitchen similar to a bar, where guests can talk and wait while watching cooks. One of the poachers learned how tofu from eating and cooking the old cook. It's this somber at the restaurant, it's so sweet and sour and sour and sour, it's got a sense of glitter like an entrance. Children prefer spicy snacks, so it's the same thing for children and young people。

Recipe Recommendations

  • tender tofu appropriate amount
  • minced meat appropriate amount
  • oil appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • pepper appropriate amount
  • dried chili appropriate amount
  • bean paste appropriate amount
  • soy sauce appropriate amount
  • yellow wine appropriate amount
  • salt appropriate amount
  • chicken essence appropriate amount
  • pepper powder appropriate amount
  • shallots appropriate amount
  • cornflour appropriate amount

Steps for She's in a small restaurant

  • 1
    A piece of tofu of eight and eight centimeters
  • 2
    Two onions over 20 centimeters long
  • 3
    One of two cubic centimetres of old ginger, about a third of the thumb size, the amount of garlic
  • 4
    Two dry peppers, five centimetres long
  • 5
    The meat, the meat, the beef, the pork, the chicken, the duck, the thin meat, the soup tastes different。
  • 6
    Tofu slices, two centimeters to two and a half centimetres of squares, little flaccid, insinuable, tofu with no water, more soybeans
  • 7
    Onion cut
  • 8
    Scratch
  • 9
    Dry pepper cut
  • 10
    adding about 100 ml to 150 ml of oil, using a ratio ofseed oil to pig oil of 2:1 and using the blended oil purchased in supermarkets, but with different tastes, hot pots burning to 70% heat, small smokes, adding ginger garlic, dry peppers, 10 or so peppers of peppers (cream peppers, green peppers) and scrambling for about 10 seconds. hong
  • 11
    Put it in the soybean pulsation cap, two or three caps, fragrances, almost no soybean petals, about a minute。
  • 12
    Add the meat and fire it till it changes
  • 13
    Add yellow wine, mineral water bottle caps, two caps, soy sauce, two caps, flatted
  • 14
    Salt, boiling water, can just soak the tofu into it, the water is scarce and tasteless, and the water increases the length of the juice。
  • 15
    Down tofu, the pan is round and round, two or three laps each, and the soup is fully swayed with the tofu, and two or three minutes of tea is served
  • 16
    About a third of the juice, with proper powder or red potato powder and a light flip。
  • 17
    Another minute or two in the fire, during which time and time, the pan is drawn and the pan is protected. It's about half the juice, turn on the fire, add a pulse cap, one or two caps of pepper powder, flip and flatten
  • 18
    Add half of the onion flower, a proper amount of chicken, and turn it down
  • 19
    Pick up the pan and throw the rest of the flowers

    • She's in a small restaurant Make Tips

    Tofu, tofu-based raw materials are selected for soybeans, with a softer taste and a stronger bean. The bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean, if it's too heavy, it's a soy soy bean, it's not like a soy soy bean bean bean bean bean bean. 2. Tofu is free of water and soybeans will smell more. In order to ensure speed, small restaurants use techniques to compensate for less critical steps, and tofu is more important in terms of the method of tailoring. 3. If tofu water is used, it is necessary to retain the water after the tofu as soy sauce in order to preserve tofu to the maximum extent possible. 4. When the tofu is in the soup juice, it cannot be fried, but it can only be made of a tofu pan, which can be blended with its tofu and boiled for two or three minutes. After stew, tofu is not so easily broken. It's light, it's fragile. 5. Salt should be added to the soup, either to ensure that the tofu tastes, or if the tofu salt does not taste enough, if the tofu salt becomes salty. 6. Since it is impossible to keep pace with platinum powder, onions, chickens and pans alone, it is only possible, in order to smooth them down, without breaking tofu, to flip a little bit, so that the tofu is not too frequent. Precipital powder is to be placed after a pickle, because it is not smoky enough to cook in the water for long periods of time. 8. It is more convenient to use raw powder, which is made of potatoes, which is difficult to use because it is dispersed with a small amount of water. And when it is stinged, then it is made to burn, and it is not easy to make a pot. 9. The heat of the fire is turned over onions, and the chickens smell more and more。

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