Tofu
By VicentaLakin
One of the traditional cuisine types in the river is tofu, beef paste (which can also be served with pork), peppers and peppers. This dish highlights the "spicy" character of the canal. It's unique and smooth. It has been said that the soybeans were born in Qing Dynasty during the same year, and that there is a shop by the Chengdu Wanfook Bridge, which houses a restaurant. The shopkeeper, Chen Chun Fu, was run by the boss's wife, and the lady boss was called "Ma'am Chen". The All-Fat bridge was a river that crossed the river, where the hard-working people often paused and strung. It's mainly oil-picking porters. Chen has a unique culinary technique for tofu, and the fragrance of tofu is soared, sour and sour and sour, and she has made it known as "Little tofu" and later its small restaurant is also known as "Little tofu"。
Recipe Recommendations
- tender tofu 200 grams
- beef 100 grams
- Pi County Douban 30 grams
- laojiang 10 grams
- garlic 20 grams
- Yongchuan douchi 10 grams
- umami soy sauce 10 grams
- white granulated sugar 5 grams
- starch 10 grams
- pepper powder 10 grams
- chopped green onion 10 grams
- fresh soup 500 grams
Steps for Tofu
1
The soybean petals of Nagakawa, the soybeans are cut to about 3 cm, the beef is beamed and the old garlic is sprouts and soup is made into ginger garlic juice。
2
Burn hot water with a proper amount of salt in the pot, pour tofu into the pot, and remove the smell of soybeans。
3
When the water rises, tofu will be taken up。
4
It shall be hot oil in the pot, and it shall be roasted with beef butter, and it shall be put in soybean bean bean bean sauce, bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean and sugar sugar, and it shall be made of its colour and scent。
5
And pour ginger garlic into the pot, and beware of the leaching of the garlic, and they shall be impeccable for those who do not like it。
6
Put it in tofu, soy sauce, turn it into a little fire, and try not to push tofu with a spoon, so that the frying pan can be lifted for a slight round-the-clockwise rotation so that it is evenly quenched to avoid a pan。
7
When the juice is lower than the tofu, the starch is mixed into high soup, which is mixed three times, and the first is thin, so the juice is locked。
8
The second patch is designed to lock the extra water from the tofu and to lock the stench to the tofu to make it feel bright。
9
The third one is designed to form fully acupuncture, to increase the viscerality of the juice, to make all the tofu that tastes like death, and to increase the 3D sense of cooking。
10
When you're ready, put pepper on the face of the dish, just onions。Tofu Make Tips
1 Tofu water is not boiled for long periods of time, and the water is torn open to avoid tofu. 2. When burning tofu, it is recommended to use small and medium fire, try not to mix tofu with pot shovels, and toss the pot with a clockwise stroke to keep it from the bottom, and tofu will become soybean tofu once it is spoiled. Three, three, three juices are the most critical point in making the whole thing, and it is easy to make a pot, and it is necessary to turn the fire, shake the frying pot slowly in the way I said before, or just push it forward with a light clockwise, just to avoid the pan。