Soy sauce
By VicentaLakin
One of the most economical and economical foods in the hotel, tofu, its production, spicy, seafood, which I recommend today, is the soy sauce, which is the main raw material of our vegetarian dish, which is beginning to be very difficult to eat in the memory of the ancients and is gradually being welcomed as “plant meat”. Tofu can be produced on a permanent basis and is not subject to seasonal restrictions, so it is possible to adjust the variety of vegetables during the light season of vegetable production. Tofu is divided between south and north. The main difference is in the amount of plaster (or halogenation) at point, where tofu in the south is less plaster, resulting in a fine and water content of about 90 per cent; tofu in the north is more plastered and the tofu in the south is older. This one's for tofu
Recipe Recommendations
- North tofu a
- soybean paste One and a half spoonfuls
- soy sauce 3 grams
- onion appropriate amount
- Jiang appropriate amount
- water starch appropriate amount
- pepper 5 capsules
- octagonal one
- salty and fresh
- sneak
- ten minutes
- ordinary
Steps for Soy sauce
1
Prepare a piece of tofu。2
Cut the little pieces。3
Onions cut well。4
Gas in the pot, 60% hot, tofu, a little gold on both sides. Don't make it too long。5
Put onions of ginger, peppers, eight horns, with a little bit of raw smoke。6
Add about a spoonful of soy sauce (based on the size of the tofu, then without salt)。7
With a proper amount of fresh water, a lid, a stew。8
And a little water starch, and the fire gathers juicy, and onions are set。Soy sauce Make Tips
Depending on the size of the tofu, you can add the sauce, and then you don't have salt。