Fish and Japanese tofu
By VicentaLakin
Oh, no, no, no, no, no. Fish fragrances have no fish, couples have no lungs, wives have no wives in their pies ... Even Japanese tofu is not real tofu, but is made of fresh soup made of eggs, plant proteins, fish dried or fungus, with tofu smooth and fresh, eggs with delicious nutrients, choice of different flavors of spices and the production of a variety of flavors such as soy, spicy, acid and sweet. Today, for example, the fish fragrance Japanese tofu, neither fish nor tofu, can be decorated with the magic of Chinese cuisine, so that the tastes of salt, sweet, acid, spicy, fresh and aroma will be exhausted, so that you can see it, and the tip of the tongue is seen as entangling with the soft tofu. It's an incredible experience
Recipe Recommendations
- Japanese tofu 4 pieces
- tomato one
- starch 15g
- Pi County bean paste 15g
- salt 2g
- soy sauce 5ml
- mature vinegar 10ml
- white sugar 2g
- sesame oil 8ml
- pepper 2g
- green onion appropriate amount
- garlic appropriate amount
Steps for Fish and Japanese tofu
1
Japanese tofu can't be skinned. It's put in a pore voltage and waits for preheating. The steam tank is adjusted to normal vapour patterns, preheated to 100 degrees and placed in the middle layer for 5 minutes. The secret of Japanese tofu2
when it's evaporated, it cools in cold water. cut to 1.5 cm. all sticky starch。3
Pick up the tofu tablets and make them yellow. It's all blown up on the plate。4
Cut the tomatoes, cut the flowers, cut the garlic. Take a bowl of half a bowl of water with a proper amount of starch, salt, vinegar, pepper powder, raw smoke, sesame oil, sugar and juice。5
The oil in the pot is made from ginger garlic paste, soy sauce, and then the ketchup, and the tomatoes from the sauce. Go on6
When the juice in the pot is turned off, it's on the tofu. It'll be fine。