Soy sauce, tofu
By VicentaLakin
The loss of frozen “frozen tofu” nutrients is small compared to fresh tofu, but many beehive holes are formed that absorb the taste of soup as sponges and are more resilient than fresh tofu. More importantly, frozen tofu produces an acidic substance that destroys the body ' s fat accumulation and is inherently less caloric, more abdominal, and more often eats for diet purposes. The cabbage tofu is a classic north-east dish that every family in the north-east has eaten and that tastes like nothing to eat. On the basis of traditional practices, I have also made a slight change by adding fish tofu to make the food taste better. Although the most common and cheap food and the most basic sauce, there are a few special tricks for cabbage, which can make the common stew taste faster, and which is sour, soy, soy, soy, soy, sweet and different. Let's take a look next。
Recipe Recommendations
- cabbage 4 tablets
- frozen tofu 200 grams
- fish tofu several
- vegetable oil 2 tablespoons
- salt 1 scoop
- soy sauce a little
- garlic 1 clove
Steps for Soy sauce, tofu
1
Frozen tofu, squeezed out the mid-water, cut into large pieces. Little tricks: Fresh tofu usually tastes like beans, which can be cooked with salted hot water before freezing, and then frozen before it is unfrozen。
2
Wash the cabbage with water, cut the roots, cut the dishes and the leaves as they are. Little hint: because the cabbage is not the same age as the cabbage, it's not possible to cook at the same time, either because the cabbage is too bad or because the cabbage is not ripe。
3
Slash the cabbage with a knife. Little trick: It cuts out the cauldron, makes it easier to chew. And it's not thick, it's easy to ripen, and it's much bigger to cut the face than to cut it directly。
4
That's what a cabbage gang does. Cut the leaves with a knife and cut them into large pieces。
5
Scratch the garlic, wash the water with frozen fish tofu, then slice it slightly thicker than cabbage. Little trick: fish tofu is sweeter and can be replaced with fish cakes. Or not。
6
Hot pots of hot oil and garlic are broken, pouring in a little bit of tofu and then adding a bowl of cold water. Little trick: Not to add hot water will make the food in the pot hotter, and fast maturing is not easy to taste。
7
Add salt in the cold water and a few drops of raw water, and put frozen tofu into the soup and boil in the fire. Little trickle: The high soup, which can also be made of chicken soup or pig bones, tastes much stronger than water, but not more, so that the sauce is too cuddly and affects the sweet taste of cabbage. A few drops of cold water and a few drops of raw paste can be used to make soup, so be careful not to put more on it, otherwise it will affect the color of the soup and mask its original taste。
8
Freezing tofu for about five minutes, putting the cabbage gang on top, continuing to cook for about two or three minutes, in a state as graphed, slightly transparent but fibrous, not fully mature. Little trick: Don't make a full stew and leave a leaf. It's too soft to taste。
9
Turn the fire, pour the leaves。
10
Just flip it with a pot shovel and turn it off when the leaves change. Little trick: The leaves are easily ripe, so they can be cooked with soup juice and extra temperature in the pot. Don't push too hard and too often, so that the shovel doesn't decompose the frozen bean. Do not consume the soup, and leave some of it in the plate, then it will be absorbed by the frozen tofu。