Tea fragrance, soybeans
By VicentaLakin
In fact, this dry is based on the practice of tofu, but the traditional orchid dry is a requirement for tofu, and there is plenty of sunlight, the drying of dried tofu and then halogenation, the household is a little bit troublesome, the simple work that I offer to the knifeman, the dry tea and halo dry that I've added to the halogene, the dry tofu that I've made, the dry tofu that I eat in my home, the taste of which is not salty, the taste of which is chewy, and the light tofu is easy to see, even if you don't have a professional grinding, if you don't have to change, if you can still use a very thin, if you can still use a very nice, if you don't need a special tool, if you don't use only two of your own, if you don't use a little of your own tofu, if you don't have a little of it, if you can't have a very dry tofu, if you can see, if you can't use a very much so much, if you can use a Or is it that food doesn't lie, taste doesn't betray
Recipe Recommendations
- White dried tofu appropriate amount
- Lu Liao appropriate amount
- rock sugar appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- soybean oil appropriate amount
- buckwheat tea appropriate amount
Steps for Tea fragrance, soybeans
1
Tofu dry cleaning
2
The hot water boils for a minute or two
3
It's open and completely dry
4
Take two chopsticks and grab the tofu dry, place them in parallel, cut them to 2/3 and cut the whole piece at the same distance
5
Turn over, spread over, slash to 1/2 and cut the whole block at the same distance
6
Cut all tofu dry in a secondary fashion, and then use bamboo stickers to wear or dry the water directly
7
It's hot, it's hot, it's hot, it's hot, it's dry, it's yellow, it's hot
8
It's a good color
9
Halo, ice sugar, raw, salt, wheat tea packs, proper amount of clean water, boiled on fire
10
And then when the tofu drys up, they leave the tofu, and then the fire boils to the taste, and then the fire cap shuts down for hoursTea fragrance, soybeans Make Tips
When making ingredients such as stewed dried tofu, try not to use soy sauce. Because the color and taste of soy sauce are heavy, the stewed vegetables cooked for a long time will not only not be bright in color, but will also have burnt bitterness. Therefore, when frying dried tofu, we must control the heat well, fry it thoroughly, and fry it with color, so that when stewing later, the next layer of color will be completely the color of the stewed material and tea bag, which is healthy and beautiful ~~~~~~
To fry dried tofu, heat the pan first and then put in oil, and maintain the heat on medium high heat, so that the shape can be quickly set and the skin will be crispy; if your dried tofu is tender or you don't have enough time to dry it in the sun, you can adjust the heat appropriately and fry it for a while.
To fry dried tofu, heat the pan first and then put in oil, and maintain the heat on medium high heat, so that the shape can be quickly set and the skin will be crispy; if your dried tofu is tender or you don't have enough time to dry it in the sun, you can adjust the heat appropriately and fry it for a while.