Tofu
By VicentaLakin
It appears that, during the night, iron tofu quickly walked north and south of the Red River, passing through the subway station near the house and always seeing the human dragons of the small food stand next to the subway station. And that which brings forth the fragrance of a sting and tempts the people to stay, and that which is adorned with golden colours, which attracts the eyes of men, and that which is bright and smooth, and that which conquers them. It's so delicious tofu that I can't help myself. When the tofu spreads out the sauce, it creeps into the tofu, and a wonderful scent comes in, and it takes a few breaths, and the moths in the belly are moving... ..and soaks flowers, the scents are thicker, and I swallow my mouth. And when the tofu comes out of the pot, it does not matter whether the tofu is hot or not, and it cannot wait to eat. Wow, it's so delicious, it's so fragrance, it's so juicy and smooth inside, it's full of all kinds of spices, it's got tongues all over it, and it's so delicious in the mouth! It's not easy to make tofu so delicious that if you choose to have little tofu, the tofu tastes like wood; bad control of the fire can burn the tofu, thereby causing the tofu internal water to run away and affecting the tofu; and inappropriate mix of the sauce may make the tofu taste strange and difficult. The following three points are needed to make the outer charred, juicy, finely fragranced tofu: 1 and the choice of tofu: the choice of tofu is large, the choice of tofu is preferable, the box is filled with tofu vacuum, it is always immersed in the water, the water is large, and the tofu is made in order to maintain the taste of impregnable, smooth and juicy. 2. Control of the fire: The fire must be contained and put into the tofu when it begins to heat up to 50% of the tofu temperature. It locks up the water inside the tofu at once, and makes it easier for the tofu surface to bean to beam to beam to beam to beam to beam to beam to beam when it turns over, so that the fire does not burn the tofu, so that the yellow colour is preserved, and when the tofu is turned, the boiler is warmer on the bottom, so that the fire is lighter and slow. 3 The mix of the onion: radiant powders and pepper salt powders are a classic mix, and tofu is also a partner, adding onion flowers and making tofu delicious. If it's heavy, you can add chalk and pepper。
Recipe Recommendations
- Shanshui tofu 1 box
- onion 1 piece
- cumin powder appropriate amount
- salt and pepper powder appropriate amount
Steps for Tofu
1
Sliced into onion flowers, tofu, powdered powder, powdered pepper。
2
Cut a small mouth with scissors on the back of the tofu box and cut open the packaging on the surface with a small knife。
3
It's then tied to a plate and cut the tofu into equal pieces (this way tofu can be removed completely)。
4
(b) Oil from the boiler (which is more abundant), which is burned to 50% of the heat, is put into tofu and is slowly fryed in the middle of the fire。
5
Quickly pour pepper salt powder。
6
And then it's dusty。
7
Tofu-coated yellow, and it's still fried (when the oil is warmer, the fire can be smaller)。
8
The powder of pepper, the powder and the onions, and the onions will be enough。