Homemade tofu
By VicentaLakin
There's more opportunity for big fish meat in New Year's, and now it's better to have a tofu sauna to clear your stomach. The tofu, the tofu, the tofu, the tofu, the tofu, the tofu, the tofu, the tofu, the tofu, the tofu, the tofu, the tofu, the tofu, the tofu。
Recipe Recommendations
- tofu block
- qingshui appropriate amount
- octagonal
- oyster sauce 1 tablespoon
- soy sauce 2 tablespoons
- soy sauce 1/2 tablespoon
- white sugar 1/4 teaspoon
- carboline 1 tablespoon
- fish sauce 1 teaspoon
- chives 1 tree
- pickled tofu juice 1/3 cup
- cornflour 1/2 tablespoon
Steps for Homemade tofu
1
(a) Placing in a container a proper amount of water, an eight-point-one-two dose, a large spoon of platinum oil, two large spoons of raw water, one-two large spoons of old sugar, one-quarter spoon of sugar, one large spoon of taste and one small spoon of fish troughs
2
Cut the tofu into about a centimetre thick, put it in the larvae, put it in the fridge overnight
3
(a) Placing the bottom oil, flatting it into tofu and setting it on fire
4
It's made of gold on both sides
5
Cut off onion blades and onion green and white, for backup
6
(a) About a third of pickled bean curd juice and two large spoons of powder, pouring in white, opening a fire, burning and pouring into the juice
7
(b) Burning into the bowls
8
Onions on the surface, OK. EnjoyHomemade tofu Make Tips
First, a proper amount of fish in pickles makes tofu delicious; and second, the spoons, spoons and cups used by peners in any food such as cooking, baking, etc., are used internationally and are not the spoons and cups that we usually use to fix drinks and load food at home or in restaurants, as is illustrated。