Hard tofu

By VicentaLakin

Hard tofu
The skin, which is soy, is thicker, and tender meat, which is covered with skin, but which is the same dish, which is said to be Sichuan, but which is better served with chili and pepper. Old tofu and hard tofu are used by peners, but hard tofu is more likely to blow up, less likely to break, and the egg tofu can't get it, so let's stop trying。

Recipe Recommendations

  • medium hard tofu 450 grams
  • chives
  • Big red onion
  • garlic
  • millet pepper art. 3
  • soy sauce 1.5 tablespoons
  • soy sauce 1 teaspoon
  • oyster sauce 1/2 tablespoon
  • white sugar 1/3 teaspoon
  • pepper 1/2 teaspoon
  • pepper powder 1/2 tablespoon
  • qingshui 1/3 cup

Steps for Hard tofu

  • Make Hard tofu step 0
    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
  • Make Hard tofu step 1
    2
    Tofu cuts about 2 centimetres of square and sets fire in the pot
  • Make Hard tofu step 2
    3
    (a) Blasted to gold, sometimes with tofu, evenly coloured and released into the disk
  • Make Hard tofu step 3
    4
    (a) Pill oil, two onions, two onions, two onions, two onions, three slices of rice peppers, blasts
  • Make Hard tofu step 4
    5
    (b) Add 1.5 spoons of raw smoke and directly touch the pot in order to inflame the scent of sauce
  • Make Hard tofu step 5
    6
    Add one-and-a-half spoons, one-two spoons of platinum oil, one-third spoons of sugar, one-two spoons of pepper powder, one-two spoons of pepper powder, one-third cups of clean water, to mix it constantly, burn it until the juice rolls out
  • Make Hard tofu step 6
    7
    And pour the juice of the pot evenly on the tofu. Come on, Enjoy!

    • Hard tofu Make Tips

    One, the tofu block is not too small to blow up, and water shrinks; two, when you water it, when you blow up garlic pepper, you put soy sauce directly in the pot, and exposure to it on the base of the hot pot will excites the smell of soy sauce; and three, the spoons, spoons and cups used by peners in cooking, baking, etc., in any food book, use international standard utensils, which are not the spoons and cups that we usually use to fix and load drinks and food at home or in restaurants。

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