Burning Japanese tofu
By VicentaLakin
Japanese tofu, also called Okja tofu, is very different from traditional tofu tastes. My daughter loves this tofu, and every time I buy it, the most I make is veal and Japanese tofu, which is a special, tender, tasteful taste. This time it changed the way it used to be, burning tofu, the biggest difference being fake ketchup and Korean chili sauce, which tasted better than ordinary tofu. Tofu efficiency in Japan: pressure reduction, stinging, inflammation, beauty, stop vomiting。
Recipe Recommendations
- Japanese tofu appropriate amount
- vegetable oil appropriate amount
- salt appropriate amount
- chicken soup appropriate amount
- chives appropriate amount
- starch appropriate amount
- Very fresh. appropriate amount
- Korean chili sauce appropriate amount
- ketchup appropriate amount
- white sugar appropriate amount
- salty and fresh
- burn
- half an hour
- simple
Steps for Burning Japanese tofu
1
Food products: Japanese tofu-curded vegetable veggie-salt-flavored chicken soup ketchup, Korean chili
2
Cut the Japanese tofu out of the middle, pour the tofu out and cut it into small pieces
3
Onion wash cleans the dust, starch mixed with a little white sugar
4
Hot pot with ketchup and Korean pepper sauce
5
With a little salt of chicken soup
6
It's a fresh fire
7
And Japanese tofu
8
We'll have four minutes to boil the little kettle
9
We'll cook up the good sodium
10
Just put onions onBurning Japanese tofu Make Tips
Japanese tofu is very delicate; you must flip it gently and scoop it with a spoon to eat. Cook it over low heat, as you can't eat hot tofu in a rush.