Tofu platinum
By VicentaLakin
# Summer pickles # # cold ester tofu, summer appetizers。
Recipe Recommendations
- lactone tofu 1 box
- garlic half a head
- ginger 1 small piece
- chives 2 trees
- dried chili of 3
- soy sauce 2 tablespoons
- oyster sauce 2 tablespoons
- cooking wine 2 tablespoons
- chicken essence appropriate amount
- salt a little
- cold boiled water 2-3 spoon
- balsamic vinegar 2 tablespoons
- edible oil appropriate amount
- salty and fresh
- mix
- ten minutes
- simple
Steps for Tofu platinum
1
A box of ester tofu, onions, garlic, ginger, pepper dry。
2
Tofu is condensed in a plate with a single fruit knife and a couple of vertical machete blades (which makes tofu more delicious). Garlic cracks, ginger cutters, chili clippings on tofu。
3
A boiler of oil (the usual amount of cooking is sufficient, it is not too much) which is evenly poured directly into the soybeans and the spices on which it is made。
4
Two spoons of raw water, two spoons of wine, a proper amount of chicken, a small amount of salt, two spoons of oil, two spoons of vinegar (optional) evenly mixed, two or three spoons of cold if you don't like vinegar. It's a white substitute (and of course you can make the juice with your favorite flavor)。
5
The gravy is poured evenly on the ester tofu with a small spoon。
6
When you've finished with the juice, you'll be able to put onion flowers on it。