Tofu rice
By VicentaLakin
Having used to our familiar river-flavored soybeans and thinking about maybe giving ourselves a chance to change, I thought about this Japanese food from Sichuan. As soon as I was a small master, China's fragrance had become a part of the bone marrow of solar cuisine. Like baked and sweets, the Japanese-style “copy” had a new feeling, although it had been a little short of red oil, but it had conveniently combined with the Japanese home-grown flavour system, and it had become a common taste for people to try. It's a perfect quick dish, and it's not complicated to use it, because it takes a little effort on tofu, first to boil water, then to put in two ginger chips and salt, to soybean slices, and then tonic them into cold water, making it easier for tofu to remain stable in the cooking process that follows。
Recipe Recommendations
- beef minced 150g
- Wan tofu 1 block
- garlic cloves of 2
- grated ginger 1/2tsp
- Jiang 2 tablets
- white onions 1/4 of
- shallots 2 pieces
- lush green appropriate amount
- dried red pepper 2 only
- soy sauce 1/4cup
- kelp juice 1/4cup
- fine white sugar 1tsp
- qingjiu 1tbs
- Weilin 1tbs
- corn starch 1tsp
- salt appropriate amount
- freshly ground black pepper appropriate amount
- sunflower oil appropriate amount
- water appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Tofu rice
1
Vegetables 150 g beef beef (6 mint by 4 cents) 1 box of tofu curd 1/4 cup sauce 1/4 cup juice (cooked with dry kunbu soup) 1tsp white sugar 1tbs wine (JapaneseSake) 1tbs tasted 2 garlic petals (larger) 1/2tsp ginger 2 gingers (approximately 0.5 mm per piece) 1/4 medium size white onions 2 onions accelerant 2 onions accelerant onions 2 dried peppers (seeds, 10min impregated air) 1tsp maize powdered salt accelerantly grinding peppers acreage accelain seed oil accere
2
And boiling water, and two ginger blades and salt, and the tofu of the slices。
3
Tofu is extracted from cold water and cooled because it is hotter and can be replaced once。
4
The oil preheat pan is up to 60% heat, and the onions green, ginger and garlic are put into the fire, waiting for the incense。
5
It's a little caramel。
6
Inverted wine and wine, when the alcohol is full。
7
It is followed by soy sauce, cuisine juice, black pepper, salt and red peppers cut in small circles, which are boiled and tasted slightly。
8
Finally, a small amount of cold water dissolves corn starch and shakes the pot so that the sauce is even。
9
It's nice to have a little onion green with it, and it's good to have it on a hot white meal。