Chicken wings, tofu
By VicentaLakin
I've cooked chicken wings and tofu with a small pot today, and I don't have any chicken sauce. It's not that strong. It makes me comfortable to eat something that's a little cold and my throat is a little uncomfortable. Still, it was delicious to eat meat alone, but the taste and nourishment were too monolithic, so I put a piece of tofu in the north, a very strong tofu in the form of large pieces, with chicken wings. A little bit of grease and a little fragrance on the wings of the chicken are sucked out of the tofu, each of which contains juicy juice, and even mothers who always like to beverages ate extra tofu. The chicken wings are cut in two pieces of space, spread out in the pot, boiled and drumming, like a cute little fragrance, softer and thicker。
Recipe Recommendations
- chicken wings of 13
- tofu 1 block
- green pepper half a
- red bell pepper half a
- oil a little
- garlic 1 head
- scallion 2 trees
- Braised chicken seasoning appropriate amount
- water appropriate amount
Steps for Chicken wings, tofu
1
The materials are ready: the wings are blistering for 20 minutes and the peppers go to the seeds to wash。
2
The wings are cut in two, the tofu is cut big, the peppers are cut roller, the onions are cut white。
3
There's a little bit of oil in the frying pan, and it smells good。
4
It's getting tight。
5
The right amount of chicken sauce, the choice of the brand you like, can also be arranged by yourself: soy sauce, platinum oil, pepper powder, pepper powder, sugar, salt, adjusted to their taste。
6
The mix is even, allowing the chicken to inhale as much as possible。
7
With a proper amount of hot water, tofu is evened into the pot。
8
Boiled lids and roasted in a fire for 15 minutes。
9
Taste it and add salt or soy sauce to your taste。
10
Turn off the fire, put red pepper in the block, use the remaining temperature to make it colorful and more attractive。
11
Chicken wings, tofu, sweet and juicy for dinnerChicken wings, tofu Make Tips
TOFU CAN BE MADE WITH STRONG, TENUOUS, UNBREAKABLE TOFU; 2. PAPRIKA HAS THE EFFECT OF INCREASING COLOUR AND TRANSDUCER TASTE AND CONTAINS ABUNDANT VITAMIN C AND DIETARY FIBRES; IT CAN ALSO BE REPLACED WITH MORE ODOUROUS GARLIC, ONIONS, GARLIC, PEPPERS, ETC., BUT IT IS NOT APPROPRIATE TO COOK FOR LONG ENOUGH TO PREVENT IT FROM BEING TOO RIPE TO LOSE ITS SOFT TASTE AND COLOUR; 3. CHICKEN SAUCE CAN BE ADJUSTED IN ACCORDANCE WITH INSTRUCTIONS AND INDIVIDUAL HUMAN TASTES。