Tofu soup
By VicentaLakin
Squids and tofu are a perfect match. Smooth fish, with tender tofu. In the winter, a bowl of fragrance, and the whole world warms up
Recipe Recommendations
- crucian carp art. 1
- tofu 1 block
- Jiang appropriate amount
- onion appropriate amount
- pepper appropriate amount
- salt appropriate amount
- oil appropriate amount
- cooking wine appropriate amount
- salty and fresh
- cook
- ten minutes
- simple
Steps for Tofu soup
1
Material requirements2
The gills are washed clean (a small knife can be used to scrape the skin, and the glue on the skin can be scraped, which is the source of the smell, and the black membrane of the belly of the fish can be washed clean). Cut a couple of blades in the fish, so they taste good. It is then repeated twice with repeated crumbs of fish, which can go to fish and make the fish more tender. Five minutes of wine pickled3
The fish that cut the florist drys the water with paper in the kitchen to avoid too much oil coming out of the frying4
Onions of ginger and tofu slices. Stand by5
Let's get the fish head down first6
The whole fish7
Don't turn over all the time while you're frying fish, or their skins will be destroyed. If the fish doesn't move, it doesn't8
Fish in the casserole, water, ginger, five peppers. It'll boil for 10 minutes9
Three minutes before the fire, put in tofu. In the appropriate amount of salt. It can't be done too soon, otherwise tofu will boil a lot of holes, which will affect the taste。