Pelicans
By VicentaLakin
Tofu slices of fragrance, with veggies with mushrooms, herbs and beryllium oil. The fried tofu layer is full of oily juice and fragrance, but the fragrance of tofu inside is impressive。
Recipe Recommendations
- tofu 350g
- dried mushrooms 8 flowers
- red pepper one
- leek 50g
- salt 3g
- oyster sauce 15g
- peanut oil appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Pelicans
1
a cube of 1.5 cm of tofu in the north with a layer of salt spread evenly over the tofu surface (approximately 2.5 g)。
2
Dry mushrooms wash off the surface and bubble with warm water。
3
Paprika washes off the seeds and picks up the cranium。
4
Flowed mushrooms are washed twice with warm water and then dried and sliced。
5
There are more peanut oil in the pan than usual, soy crumbs cut in the heat, and small and medium fire boils the tofu to the yellow skin。
6
There's a little bottom oil in the pot and the cut-off mushrooms are even。
7
Let's put some red pepper on fire。
8
With pre-cooked tofu, a spoon of salt and a large spoon of stork oil, it is evenly covered with oil juice。
9
Finally cut the cranium, and the fire went to the cranium。
10
Turn off the fire, load up, eat。