Orchid tofu

By VicentaLakin

Orchid tofu
Before we dry the orchid, we need to process the tofu with a knife

Recipe Recommendations

  • dried bean curd 2 blocks
  • octagonal of 5
  • cinnamon 1 big root
  • pepper a little
  • soy sauce 2 tablespoons
  • soy sauce 1 scoop
  • salt 1 teaspoon
  • chicken essence 1 teaspoon
  • edible oil appropriate amount

Steps for Orchid tofu

  • 1
    Prepare tofu dry
  • 2
    Tofu drys four edges
  • 3
    The tofu dry angle is 20 degrees tilt, approximately 2 millimeters per knife, and the depth is three quarters of the tofu dry thickness
  • 4
    Turn the bottom of the tofu up and over the other side
  • 5
    Cut the tofu back, no angles, about two millimeters per knife and three quarters of the tofu thickness
  • 6
    Dry the cut tofu in the water, and then pull it away gently, in a state that can cut more pieces as necessary
  • 7
    Let the water go and dry the tofu in the boiling water
  • 8
    Eight horns, guacamole, peppers
  • 9
    Hot pot oil, eight horns, guacamole, fragrance
  • 10
    Dry the tofu and fry it in the pot
  • 11
    Water in the pot
  • 12
    Old and raw
  • 13
    The tofu drys up, and the kettle boils for five minutes
  • 14
    When the tofu is boiled, the tofu drys up again, salted, chicken and sugar, and boiled in fire for a few moments, drying up the tofu
  • 15
    Take two tofu drys out of the pot and change them to four
  • 16
    Plots, charts

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