Tofu
By VicentaLakin
Tofu is a well-known and widely popular can be eaten in all parts of the country. Even foreigners know its name, and the Japanese even make soya tofu the top three of the “most popular Chinese food list”. The true tofu of the mahjong talks about the distinctive features of “smelling, spicy, fresh, scented, hot, tender, buns (tofu intact), sofa (meat sofa)”. We're doing tofu at home, and there are cases where there's more spicy, there's less tofu, there's more tofu, there's less tofu, there's less tofu, there's less tofu, there's less tofu, there's less tofu. In fact, these problems are easy to solve, ranging from choice of food to processing and production, with a few tips that require attention. Sichuan bullets with peppers and peppers Smells of fragrance in vegetable oil are then cut to shreds for use, referred to in the industry as “slash pepper”. Households can also use dry pepper shreds and pepper powder in oil if they are in trouble or if they do not have such peppers. Cream oil: Butter oil increases the taste of vegetables. If there is no butter in the household's production, it can be used in a small amount of butter from the bottom of the kettle pan, the part of the orange red block that warms the temperature. It can also be replaced by pig oil。
Recipe Recommendations
- North tofu 200 grams
- fat beef 40 grams
- Pi County bean paste 1 tablespoon
- Pepper with knife edge 1 scoop
- butter 1 scoop
- rapeseed oil appropriate amount
- corn starch 1 tablespoon
- douchi
- salt 2 tablespoons
- MSG half a spoonful
- white sugar half a spoonful
- ginger a little
- garlic sprouts a little
Steps for Tofu
1
cut the tofu into a square block of one centimetre. dry peppers and peppers are mixed and crushed. little tip: don't be too big, taste too easy, not too small, eat too much. one-1.2 cm small square just right。
2
An appropriate amount of clean water is added to the iron pan, a spoon of salt is poured into tofu, and small and medium flaming water is added for about a minute. And until the water boils, soak the tofu and spare the asphalt. It's a little tip: The water is to remove the soybeans. Tofu in the water should be pushed with the back of the spoon, otherwise the edge of the spoon can be severed. It's so that tofu doesn't boil before it boils. It tastes softer。
3
A small amount of oil is poured into the pot, and dry peppers and peppers are smashed into it, and the little flames smell like fragrance. Little tip: It's a simple way to replace chili with a knife。
4
Heat the frying pan, pour it intoseed oil and butter, melt it and pour it into beef pellets, and make it glide in small and medium fire. A little tip: Oil-sliding meat tastes younger and more delicious。
5
Sweats: "Piprika with a knife" in the second stage, with ginger, bean, bean and soy sauce in the canyon, with appropriate quantities of water, boiled in the fire, then salt, smelt, sugar, and tofu. Light a little fire and boil tofu for five minutes。
6
The ratio of starch to water is about 1:5 per boiler (the ratio of water starch may also be adjusted depending on the dish made)。
7
Pour water starch along the edge of the pot, with a small fire, with a light push on the back of the pot, and a pick-up. Little tip: You know that tofu is "pushing" when it's cooking, and it feels like it's cooking more. So, when you're a soybean, if you do it only once, the soybean juice is quickly diluted by the water spitting on the soybean, and when you eat it in your mouth, the soybean juice doesn't cover the soybean, and it doesn't taste too thin or smooth. So we're going to do it two or three times. If you tick twice, it must be thin and thick; if you tick three times, it must follow the order of “one thin-two thick-three thin”。Tofu Make Tips
The pre-cooking pick-up process has a significant impact on the taste and sale of vegetables. Corn starch is good, often used to skim, pickle, glitter is bright and cooler, and potato starch is good for water, but it's relatively milky, and not as bright as corn starch。