Soybeans, tofu potatoes
By VicentaLakin
Tofu and potatoes are two of the foods that my chicks love, especially potatoes, which are the kind of thing you can't get tired of, eating and eating. You just have to get the potatoes cooked and put on any food, except for super spicy and bitter. So it's been a long time since my fridge was full of potatoes, and it's good to fire a plate of potatoes when I can't figure out what to cook. Potatoes are well preserved, they don't change for a month in the fridge, and they don't take too much space. Cooking potatoes with a single taste, adding a piece of soup with the rest of the old tofu and a little bit of fat to fry with, the whole dish is much richer, the tofu is soft and smooth, the potatoes are fine and powdered, the fried fat becomes pig oil slag, the scent penetrates into the tofu and potatoes and chews the fragrance. Fired a bowl to the table and it's gone. Old people and children say it's good
Recipe Recommendations
- slightly spicy
- burn
- ten minutes
- ordinary
Steps for Soybeans, tofu potatoes
1
Get ready to eat, cut the tofu, wash the flowers, cut the skin。
2
Onions, peppers, hair cut, potatoes, skin wash。
3
Hot pots are poured into edible oil and fats are fired from the bouquets。
4
Tofu pours into two-faced yellow。
5
Pour potatoes and add a spoonful of soy sauce。
6
Pour a small bowl of fresh water, mix it, cover it up, boil it for about 10 minutes。
7
It's boiled to the thickness of the soup and it's pumped into salt and beryllium oil。
8
Spill down the chili and onions, and we'll just have to flatten it。Soybeans, tofu potatoes Make Tips
The oil from the permutation of the bouquets is perfect for tofu, and the ones who don't eat chili are negligible。