I don't know
By VicentaLakin
It takes almost half an hour to put on an insinuable little tofu and put on one layer and one layer of tofu. But it's still worth it when you put garlic paste on the entrance. Thinking about it next time it gets cold and easy to operate?
Recipe Recommendations
- lactone tofu 400 grams
- eggs two
- low-gluten flour appropriate amount
- bread crumbs appropriate amount
- garlic 6-merous
- olive oil 30ML
- chopped pepper 60ml
- Japanese salty soy sauce 45ml
- Japanese flavor 45ml
- slightly spicy
- fried
- three-quarters of an hour
- ordinary
Steps for I don't know
1
A tofu piece (400 g), cut the bottom of the tofu box by four small holes, lightly shoot the tofu out, evenly cut into blocks.
2
Put the tofu blocks in low-banded flour and fill them up. Pink
3
The tofu clots with flour put in the egg fluid
4
The tofu clots covered in egg fluid put them in bread crumbs and filled them with bread crumbs
5
The tofu in bread crumbs
6
You can blow up tofu when the oil boils
7
The golden, hairy, hairy nematode is fried
8
Six of the garlic is cut to shreds
9
the olive oil's a little hot, and it's in the garlic paste
10
add peppers (60ml)
11
add japanese salt sauce (45ml)
12
add japanese-like 45ml
13
A little heat makes the sauce boil. Out
14
Oh, sweet sauceI don't know Make Tips
Silken tofu is very soft. You can use a small spoon to take it out from the egg mixture (choose one with a thin edge, like a flat stainless steel spoon).