♪ The fragrance ♪
By VicentaLakin
THAT'S GOOD. THAT'S A NICE TOFU
Recipe Recommendations
- old tofu 1 block
- black fungus small amount
- green pepper one
- carrots half an
- celery small amount
- ginger and garlic small amount
- green onions
- soy sauce appropriate amount
- vinegar appropriate amount
- bean paste 2 tablespoons
- chicken essence appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for ♪ The fragrance ♪
1
Dry wood ear warms up, washes up
2
The old tofu cut a piece of about a centimetre thick and boil it in salt water. Sliced ginger and onion blades
3
Carrots, green peppers, accelerants
4
The hot pot is cold, 50% of the oil slides from the edge of the pot into tofu, careful that the oil is scalded, and it's turned yellow for about a minute. 30-45 seconds. The ceasefire will set up tofu
5
Another pot, a hot pot of cold oil, a soy sauce, red oil
6
Put it in the garlic sauce
7
Put it in a carrot and make it look like ten
8
Put it in the black ear, evenly
9
Put in the right amount of water and pour in the right tofu
10
When the vinegar, the smoke, the fire is even, the fire boils for two to three minutes to the tofu
11
When the water dried up to three-and-a-half, the peppers, the celery, the onion leaves were cooked
12
We'll have a pan full of chicken and a little salt♪ The fragrance ♪ Make Tips
1. Boil the tofu in salt water for a bit. This helps prevent it from breaking easily and also removes any beany flavor and gypsum powder.
2. For pan-frying tofu, you can use high heat to quickly brown the surface. This results in tofu that is crispy on the outside and tender on the inside, which is very delicious. If you pan-fry tofu slowly over low heat, it might become a bit firmer, but it will be golden brown all over, similar to deep-fried tofu, which is also very delicious. However, it can be a bit greasy or heavy.
3. Properly simmering the tofu is important, as it allows it to absorb the flavors more easily, making it tastier.