Red and yellow
By VicentaLakin
Two sides of the soybeans are common in Kawazu, and almost every family in Kawazu makes them. The red tofu series is common in soybeans and soybeans on two sides (two-faced soybeans), soybeans can be seen in my recipes, and soybeans in small restaurants. There are also tofu-free series that are similar. In Chongqing, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, and tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, tofu, toe, toe, toe, toe, toe, toe, toe, toe。
Recipe Recommendations
- old tofu appropriate amount
- rapeseed oil appropriate amount
- green onions appropriate amount
- pickled pepper appropriate amount
- pickled ginger appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- bean paste appropriate amount
- wine
- soy sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
Steps for Red and yellow
1
It's about eight miles long and six centimeters long, and it's one piece of tofu。2
Twenty-thirty centimetres long, two onions long, about four centimeters long, and four or five dry peppers. One centimetre in diameter, about three centimeters long, one of the bung. The equivalent of an old ginger of half its size, garlic and ginger。3
Tofu cut a block 4° 4° 1 cm wide。4
A proper amount of water (without tofu), first boiled, and the tofu water is distributed in half a minute。5
Good water tofu, dry water. The process should not take too long, and the tofu of the hot water is easily attached when it cools。6
Pippie ginger, ginger, garlic, flattened, cut about two or three millimeters. Dry pepper, onions cut about a centimeter。7
Hot pots, medium into the fire, with vegetableseed oil of about 50 to 100 ml, and a shake pan full of half a pan wall and hot oil。8
The tofu pegs are spread evenly, and every 20 seconds or so, a little shake or two of the pot so that the tofu is not sticky。9
It's a golden one, it's a turning, it's the same thing, it's a golden one。10
Put some oil in the container。11
In the fire, about 100 ml of oil is added to the pot, which burns 80% of the heat, with a slight smoke。12
Keep the fire going, and join the cut peppers with ginger, garlic, dry peppers, about 10 slices of pepper, onion onions, a third to half a spoonful of soy sauce, half a spoon of sauce, half a spoon of wine。13
A minute or so, fragrance。14
Into the fire, add to the fryed tofu, and turn in about half a minute。15
A few steps up to the chicken fertilise are basically fire. It is almost three-quarters high enough tofu. Two minutes to boil。16
Add a part of the onion section。17
Half a minute. A minute or two。18
At this point, the juice is almost half dry. The salt is partially covered to a cap in the mineral water bottle and is slightly adjusted to its own taste。19
When salt is added, the boiler is divided into about a minute and the juice is almost dried up. Joined by a third of the cap of the mineral water bottle, the fire shuts down and the heat turns to the chicken。20
Load。Red and yellow Make Tips
Tofu, with two-sided tofu, is old, tastes better, and the process is more fragile. Two, old tofu, rind, one tastes bad, the other warm. 3. The tofu cut-off requirement is large and thin on a non-fragile and odour-friendly basis, unlike the soybean tofu, which is a square cut. Four, two-sided soybeans, medium-to-fire, skilled people can use fire, the cooking process is non-painted, and unskilled people are advised to start learning cooking with medium fire. 5. The set-up process, which is basically a full-time fire, facilitates the collection of juices and quickly inflates tofu. The process of setting fire, with little juice, is not easy to use to fire unskilled people. When there's plenty of juice, the fire doesn't worry. 6 and the onion leaves are in the back, which add to the scent and keep fresh fresh. 7. Tofu is even, and both the taste and the fire are even. The vegetable oil used in this dish is more fragrance than tofu, but the raw oil is so heavy that hotseed oil needs to be cooked。