Time tofu
By VicentaLakin
it was said to be a dish from the michelin restaurant, which was initially very cold and too raw for people who were not happy. out of curiosity, there's an unexpectedly simple mix and setup process. a little bit of dry pastry, a bit of crumbs added to the taste level, and the fragrance of red pepper was thick with tofu. it's better than i thought
Recipe Recommendations
- tofu 250g
- green vegetables 5 trees
- red pepper half a
- scallops the 15
- black pepper appropriate amount
- salt appropriate amount
- lard 1 tablespoon
- salty and fresh
- fried
- ten minutes
- simple
Steps for Time tofu
1
Fresh green vegetables are washed and cut to shreds。
2
Half of the pepper, shredding, different from Ding, must be broken。
3
Tofu is crushed with a knife, I use tofu in the south, which is more nuanced, and the skin around is better squeezed with a hand, which is not easily crushed。
4
Dry beaks are soft early and longer, so they can go on the first night and freeze the fridge。
5
The soft dry beak crushes the spare。
6
Take a big bowl, and pour it in, tofu, vegetables, peppers and dry Bethes。
7
Flip evenly。
8
Give me some black pepper。
9
A little salt, a little bit。
10
Use a large spoonful of pork oil in the pot, which is the focus of the fragrance。
11
When the oil goes off and the materials are tumbled, some juice will come out, and a little bit of it will shut down。
12
put it in a little bowl and put it in the plate。Time tofu Make Tips
Tofu will come out of the water and can be crushed for a while in the foil, or squeezed in Saabri. The cuisine and red pepper must be cut to shreds, so the taste of the product is delicate。