Cream tofu
By VicentaLakin
It's sour tofu. It's made of raw juice. It's sour. Tofu is a green, healthy food invented by our calculator, King Liu An of Huainan, and has now been in existence for more than two hundred years. Tofu is rich in nutrients, known as “vegetative meat”, with a protein digestive rate of more than 90 per cent, a high popularity compared to other bean products other than soybean sour, and a daily diet of two small pieces of tofu, meeting a person's daily calcium needs. Tofu is used to feed foods that are used to regenerate, tonic, dry, thirsty and gastrogen。
Recipe Recommendations
- tender tofu 300 grams
- soy sauce 1 tablespoon
- white sugar a little
- qingshui 2 tablespoons
- ginger and garlic appropriate amount
- salt appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Cream tofu
1
Material ready
2
Tofu is soaked with salt water for a moment
3
Garlic chops, and ginger cuts into silk
4
(a) A small amount of oil in a flat pan and a small fire in tofu to fry to yellow
5
It's not like it's going to be a big deal
6
The pot continues to pour in a little bit of oil, and the fragrance of the fragrance is cut out in ginger
7
(b) Boiling, sugar, salt and fresh water
8
Put the boiled juice in the garlic and then the juice is ready。
9
DoneCream tofu Make Tips
1. Soaking tofu in salt water makes it less likely to crumble during frying or boiling, and also removes some of the beany smell.
2. If you want the tofu skin to be very crispy, you can fry it for a longer time; here, it is fried to a moderate crispiness to suit the tastes of the elderly.
3. The dipping sauce can be adjusted to your own taste; since mine contains raw garlic, it is somewhat pungent and salty.