Okja's tofu
By VicentaLakin
Tofu in Japan, also known as egg and jade, Oki tofu, originated in the Edo era in Japan, and the production of Oki tofu was documented in a book published in 1785 in the secret box of Manchu, Oki tofu, which was spread in South-East Asia and introduced into China from Malaysia in 1995. It is based on eggs, supported by pure water, plant protein, natural spices, which are made from scientific formulas, with soybeans, fresh and fresh, delicious eggs of high quality, delicious, nutritious, healthy, convenient
Recipe Recommendations
- Japanese tofu 2 packs
- lotus root a subsection
- starch several
- sugar 2 tablespoons
- vinegar 1 scoop
- sweet and sour
- fried
- ten minutes
- simple
Steps for Okja's tofu
1
Prepare the food. Just one section, two tofu packs2
The tofu is cut into small pieces, and it's evenly covered up. Pink3
It's hot, it's hot, it's hot, it's hot, it's hot, it's hot4
Take the fried tofu as one5
You're gonna have to dry the tart in the water, pour it in the pot, put it in the garlic paste, pour it into the tablets, add wine, sugar, salt, and fire the fried tofu together6
It's good to have a baby's dinner