Big face tofu
By VicentaLakin
Soy-faced tofu is one of the eight great bowls of cactus, and the raw material uses cactus salt for tofu, each of which is as big as palms, and the two sides of the tofu are yellow and tastes small, smooth, smelly and fresh。
Recipe Recommendations
- North tofu appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- onion appropriate amount
- starch appropriate amount
- oil appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Big face tofu
1
The finished chart。
2
The back up。
3
North tofu slices。
4
Put it in salt water for 10 minutes。
5
Wear a layer of starch。
6
I don't stick the pot in oil, I'm cooking tofu。
7
Turn it over and make it a little yellow。
8
Put it in the ginger garlic。
9
Put salt in it, wine in it, smoke in it and boil it with a water cover。
10
Turn around。
11
Water starch backup。
12
Drunk in the starch。
13
Spill in onion flowers。
14
Out of the pot。