Cheese juice, tofu
By VicentaLakin
Tofu with eggs must be nutritionally perfect. Because tofu contains rich plant proteins that are very nourishing foods! Eggs, however, contain more animal proteins and become indispensable foods in people ' s daily diet with super-absorption efficiency。
Recipe Recommendations
- Japanese tofu art. 3
- tomatoes of 2
- eggs one
- salt appropriate amount
- oyster sauce 1 scoop
- chicken powder half a spoonful
- oil appropriate amount
- cornflour appropriate amount
- sweet and sour
- braised
- ten minutes
- simple
Steps for Cheese juice, tofu
1
Prepare the above material。
2
Because tofu is easily shredded, it's evaporated for six to eight minutes, so it won't break, and it's good to cut。
3
When the tofu is evaporated, the tofu is taken out, the tomatoes cross the knife, the hot water in the pot is burned for three minutes, the skin of the surface is removed, and the western red is then scraped。
4
Cut off from the middle of tofu, the knife must be sharp, and when cut, the tofu will fall out and slice。
5
Eggs are scattered, tofu is covered in egg fluid。
6
The powder fell on the plate, and the tofu covered the egg fluid, and then the powder。
7
If you don't stick the pot in the oil, you put the tofu on two sides of the gold, so that the tofu will be very good and not bad。
8
Pour it into tomatoes, add a proper amount of water, put it in salt, platinum oil, chicken powder, 8-10 minutes thicker eggplant juice。
9
Tomatoes bring sour sweet, very appetizing。
10
Tofu's soft and smooth, so you can't stop。
11
It's a very nice appetizer。