Tofu
By VicentaLakin
It's also learned online, drawing on several people's practices, combining it and doing it. It's not very deep, but it's easy to break when it's fried or fried, and it's handled carefully. As for juice, it's time to let it get to the hot pot, and it smells so good that the pen will explain。
Recipe Recommendations
- salty and fresh
- fried
- three-quarters of an hour
- senior
Steps for Tofu
1
A large red onion head, two slices of red onion head cut enough, garlic chipped, onion cut off, green onion on two parts decorated and the rest cut
2
(a) Tofu cut-off blocks to pour into the oil pan
3
(b) Heat the oil pan, turn it into fire, slide it into tofu, and blow it up to six sides, essentially in golden yellow
4
When it's blown up, it's released into the plate
5
Leaching the oil from the frying pan into another container, leaving about a spoonful of base oil, adding pepper, onions, red onions and garlic, and blowing the scent
6
(a) Pumping directly into the pot, allowing direct exposure to the pot and provoking the smell of sauce
7
Add 1/2 spoons of platinum oil, 2/3 spoons of sugar, 1/2 spoons of pepper powder, 1/2 spoons of pepper powder, 1 small spoon of old smoke, 1/3 cups of fresh water to burn the juice
8
It's evenly poured on fried tofu, with onions on its face。Tofu Make Tips
One, the tofu is patient and easy to break, and when you blow up in oil, you turn around carefully and blow up all six sides; two, if you want the juice, you want the sauce to come directly to the bottom of the hot pot, and the soy sauce that you sow; three, if you don't do the writing, it affects the tofu surface juice; and four, the spoons, spoons and cups used by the penners in any food such as cooking, baking, etc., use international standard tools, which are not the spoons and cups that we normally use at home or at the restaurant to make and fill the food。