Pretzel veggie tofu
By VicentaLakin
And speaking of tofu, we will all have different practices, and I will share one of my own. When the tofu is made, the soup and the tofu are eaten with spoons and rice or noodles
Recipe Recommendations
- cauliflower appropriate amount
- tender tofu appropriate amount
- Separate the fat and lean pork belly appropriate amount
- coriander appropriate amount
- garlic appropriate amount
- Pi County bean paste appropriate amount
- Red chopped pepper appropriate amount
- Green chopped pepper appropriate amount
- white sugar appropriate amount
- water appropriate amount
- soy appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- chicken sauce appropriate amount
- Green onion and ginger cooking wine appropriate amount
- water starch appropriate amount
- sesame oil appropriate amount
- slightly spicy
- steamed
- ten minutes
- simple
Steps for Pretzel veggie tofu
1
I'm going to wash the flowers and make them small
2
Get the ingredients ready
3
Get the starch ready with sugar, soy sauce, vinegar, perfume, onion ginger, greasy oil, chicken juice, fresh water to mix, taste it, don't be salty because the soybeans and peppers in the back are salty
4
You put oil in the pot, put it in the garlic paste, and then put it in the thin meat to change color
5
I'll put it in the soybean petals, cut the pepper, and I'll fire it. Red oil
6
And then we'll have a good time
7
And then you pour in the sauce, and the vegetables are cooked in the pot
8
I'll put some water on it, and then I'll throw some fragrance
9
And then the two approaches, one of which is to pour the juice directly on the tofu and then evaporate into the steam pan
10
The other one is tofu alone, then tofu, and then water the sauce. Just up there
11
Both taste good, if you're going to evaporate with tofu, leave a little bit of sauce in advance, because the color becomes lighter when the tofu sauce is evaporated and the rest of the sauce is poured out. It's fine up there. It's still pretty bright