Dry bean tofu
By VicentaLakin
The fried Japanese tofu, plus dried beaks, skinny meat, golden needle mushrooms, sweetness, stale taste and delicious taste。
Recipe Recommendations
- Japanese tofu art. 4
- lean meat 200g
- Flammulina velutipes one
- scallops 50g
- chives a little
- garlic 4 capsules
- soy sauce 3 scoops
- oyster sauce 2 tablespoons
- tasty Xiang 1 scoop
- starch a little
- edible oil a little
Steps for Dry bean tofu
1
Prepare your food。
2
Scratch, and a spoon of soy sauce with a spoon of stork。
3
Gold needles and mushrooms are washed separately to clean up the asphalt。
4
The dry beak washes and then melts and separates, and the water flows from the dry beaks: garlic is cut to pieces and onions are cut to the back。
5
Japanese tofu is cut open from the middle of the bag, removed, cut into small pieces of about two centimetres and covered with thin starch。
6
The hot oil goes to the pot and it goes to the surface of gold, and it's available。
7
It's hot, it's hot, it's hot。
8
Put the fried golden needle mushrooms in the casserole。
9
I'll put the fried Japanese tofu in the casserole。
10
I'm gonna have to put the scrawny silk and the dry beaks on the table。
11
Move to the fire, add garlic paste, and make it smell good。
12
Add a spoon of delicious spices, a spoon of pelican oil, two spoons of soy sauce。
13
Before we go in, we'll boil。
14
Boiled soup and food in the casserole and pour it on tofu. Then the casserole boils and turns the little flaming pot for about 10 minutes。
15
Spill onions, turn off the fire。
16
Put the lid on。
17
The finished product。Dry bean tofu Make Tips
It depends on your taste and adjusts the amount。