Scrambled tomato tofu

The term tofu is different from that used elsewhere in the tide, where “tofu” is associated with soup and water, i.e. “tofu flowers” in the field. The outsiders call it “tofu”, the tide calls it “tofu”, while the outsiders call it “tofu” and the tide calls it “tofu”. This is a very interesting thing. When a beautiful, sour tomato meets a white tofu, you'll bump into an unexpected spark

Recipe Recommendations

tomato of 3
tofu 200 grams
tomato juice appropriate amount
onion 2 pieces
salt appropriate amount
oil appropriate amount
white sugar appropriate amount
cornflour appropriate amount

hot and sour
fried
ten minutes
ordinary

Steps for Scrambled tomato tofu

Wash the onions, cut them in pieces, put them on the platter, to be used

Clean up the tofu, slice it up, put it in the platter

Wash the tomatoes, cut them into medium-sized pieces, put them in a tray, to be used

Into the bowl, pour the proper amount of water, pour the powder into the bowl, mix it evenly, make it juicy, put it aside for use

Fire, pour a proper amount of water into the pot, when the water boils, put tofu into it and roll down the hot water, and you can pick it up

Then wash the pot, fire the hot pot, remove the water from the pot, pour it into the proper amount of oil, put it onions and tomatoes, and make it fried

When the tomato's half ripe, put it in tofu, and we're going to get fried

Then you put in the right amount of salt and a little bit of sugar, and you pour in the right amount of tomato juice, and then you even it, and then you cook it for a minute and the tofu

Finally, we'll put in the juicy juice

It's finished. It's ready to eat