Tofu
By VicentaLakin
Tofu is a classic traditional dish, and many people love to eat, but they can't make a restaurant. That's because you missed a few critical steps. Today's 10 days of food taught you how to make soybeans better than restaurants。
Recipe Recommendations
- tofu a
- beef small amount
- garlic sprouts a
- salt small amount
- bean paste 2 tablespoons
- douchi a spoonful
- chili noodles a spoonful
- MSG a spoonful
- chicken essence a spoonful
- soy sauce a spoonful
- starch small amount
- pepper powder small amount
Steps for Tofu
1
The tofu switch knife, cut into thick slices, sliced into strips, cut into small blocks, cut with the option of cutting backwards, which prevents tofu sticky knives。
2
Then you add a spoon of salt to the tofu water。
3
Intofu, completely boiled, about a minute。
4
The purpose of this step, which is to prevent tofu from being adhesive, is to keep the tofu warm so that it can burn down quickly。
5
A piece of garlic cut a pony's ear。
6
Prepare a small piece of beef, remove the band, cut it into small pieces, then cut it to the end, without the size of a meat pie。
7
Take a plate, two spoonfuls of soy sauce, one spoonful of soy sauce。
8
It's hot in the beef。
9
A little wine。
10
Throwing salt into the bottom。
11
Flame put this beef soufflé on the back up。
12
You don't have to wash the pot and pour less oil。
13
It comes down to bean petals and bean curds, and it comes out red oil。
14
Add a spoonful of pepper paste to add spicy, while the colours are redder。
15
With a small bowl of water。
16
And control the water of dry tofu and pour it into the pot, so that the water is completely inundated with tofu。
17
And then a spoonful of spicy。
18
A spoonful of chicken。
19
A spoon of raw smoke, a five-minute burn in the fire, so that the tofu burns, and it tastes like nothing。
20
When the water leaves a third, it goes down to the end of the beef, which is the key to the soufflé。
21
For the first time, the purpose of this step was to tighten the juice tofu。
22
Go down to the garlic seed and lightly push with a spoon。
23
The second and third hooks were initiated and the concentrations were stronger。
24
If the fire is so hot, you can get a plate。
25
The plate must be filled with a deeper container, not with a light plate, which will serve as a warm and hot mouth, and finally with pepper powder。Tofu Make Tips
One, soy sauce, soy sauce, chili noodles, you have to light fire. 2. Beef must not be cut too badly, it must be made to soufflés, and it must come out and go down before the first chord, which is the key. 3. Tofu must be watered and soaked in raw soup to prevent adhesive, warm and burn more easily. 4. Tofu burn shall be less intruded, and only if it is not excavated can it be kept intact. Five to three strokes, the first tow, the first tow, the first tow, so that the juice is soared on tofu, and then the second and third toad, but the concentration is thicker than the first one, so that it can be red and bright。