Lemon tofu chicken
By VicentaLakin
Frozen tofu technique: Old tofu, though better, is less lubricating than green. The tofu is far from good. I'm using tofu. It's slowly frying, it's almost impossible to break, but it's still smooth. Bean curds with patience, with one turn. If there's too much water, pour some water out. On the other side. Keep the water from spilling out and leaving a big stitch on the top of the pot to evaporate.
Recipe Recommendations
- tender tofu 500 grams
- chicken 280 grams
- lemon 220 grams
- Green round pepper 200 grams
- Yellow round pepper 240 grams
- garlic a grain of
- tomato a
- lemon juice
- starch 8ml
- white granulated sugar
- soy sauce 5ml
- oyster sauce 5ml
- white pepper appropriate amount
- salt appropriate amount
- edible oil appropriate amount
- black pepper appropriate amount
- sweet and sour
- fried
- ten minutes
- simple
Steps for Lemon tofu chicken
1
heat 20ml of oil in the pot, beverages of tofu in the pot, with proper salt on both sides during the frying process
2
When you're frying on both sides to orange yellow, you're gonna have to make more water.
3
green twirl, yellow twirl in 1 5 cm squares, garlic in pieces, fine salt and white pepper powder, and the rest of the pot. tofu's hot oil burns to death.
4
The chicken is cut into small pieces. A little more oil is put in the pot, and a proper amount of fine salt and white pepper powder is spilled.
5
fresh 85-ml lemonade, 12-ml sugar, 8-ml starch, 5-ml raw, 5-ml oil mixed into lemon soup. a part of the lemon juice is mixed when the chicken is made to both sides.
6
Put the tofu of the tofu and the cypress back into the pot, pour the rest of the lemon juice, mix it evenly, add the right amount of fine salt, grind it to the right amount of black. Pepper. Put in a cut tomato tatter 10 seconds before you go out.
7
Sweet, sour lemon tofu chickens are good for dinner.