Tasty tofu
By VicentaLakin
It is now popularly advocated that every time you cook, you want to cook meat, you want to eat meat more than once in a while, or you want to restrain yourself, so you can replace it with fish or tofu at dinner. Tofu and tofu products are rich in proteins, and tofu proteins are full proteins, not only containing eight essential amino acids for humans, but also in proportions close to human needs and of high nutritional value. There is a lot of soybean sauce at home, and soybean tofu is the best example of foreigners' favorite Chinese vegetable。
Recipe Recommendations
- North tofu a
- green garlic appropriate amount
- Pi County bean paste appropriate amount
- garlic appropriate amount
- water starch appropriate amount
- slightly spicy
- burn
- half an hour
- simple
Steps for Tasty tofu
1
North tofu cut into two-twisted squares of hot water
2
Garlic go and clean it up
3
60% of the proper amount of oil in the pot
4
You'll be in the middle of a fire
5
Pour in tofu and shake the pot toy
6
Add soup/water past tofu
7
It's a fire that's turned into a little fire cover
8
When you're ready to dry a bowl of soju
9
I didn't put salt in it for a bowl of riceTasty tofu Make Tips
1. It is best to use hot water to scalm tofu and soy products bought outside, you know!
2. There are many ways to make Mapo tofu, but it is lazy today. If possible, prepare some minced beef/minced pork and bean paste and add it to the pot at the same time. The taste will be excellent.
3. It is recommended to use northern tofu. Southern tofu is too soft and easily crushed, and the taste is not as good.
4. The two thickening was introduced by a Sichuan cuisine chef on TV. After the first thickening, the red oil can be locked and the purpose of thickening is achieved.
2. There are many ways to make Mapo tofu, but it is lazy today. If possible, prepare some minced beef/minced pork and bean paste and add it to the pot at the same time. The taste will be excellent.
3. It is recommended to use northern tofu. Southern tofu is too soft and easily crushed, and the taste is not as good.
4. The two thickening was introduced by a Sichuan cuisine chef on TV. After the first thickening, the red oil can be locked and the purpose of thickening is achieved.