Two thoughts: It's so tiring to cook and take photos!! The glass table reflects light when taking photos!! haha
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Japanese tofu is also known as fat tofu, egg tofu, jade tofu, and egg jade crystal. Although the texture is similar to tofu, it does not contain any legumes. It uses eggs as the main raw material, supplemented by pure water, vegetable protein, natural seasonings, etc., and is refined through scientific formula. It has the smoothness and tenderness of tofu and the delicious fragrance of eggs. It is famous among consumers for its high quality, delicacy, nutrition, health, convenience and value for money. Choose different flavors of seasonings, and you can also produce a variety of flavors such as hemp, spicy, sour, and sweet.
Braised Japanese tofu
By AudreyHarris
Recipe Recommendations
- Japanese tofu appropriate amount
- mushrooms appropriate amount
- bamboo shoots appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- starch appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Braised Japanese tofu
1
Change mushrooms and bamboo shoots to a knife for later use, and you can cut them into slices. First cut Japanese tofu from the middle, slowly take it out and cut it into chess pieces. Cut some green onions and ginger for later use.
2
Dip the cut Japanese tofu with starch, fry it slightly in oil, fry it until set and golden brown.
3
Remove the oil from the pan, add the spring onions and ginger and saute until fragrant, add the mushrooms and bamboo shoots, stir fry. Add oyster sauce, soy sauce, and a little salt to taste.
4
Add water and cook until 80% done.
5
Add the Japanese tofu and continue for about 2 minutes, and collect the juice over high heat.
6
Stir thinly and add a little chicken essence sugar before taking out of the pan. Loading the plate.Braised Japanese tofu Make Tips
1. Actually, adding some green peppers would make it look pretty, but I didn't add any because I don't like them, hehe. 2. Tofu is fragile before frying, so handle with care.