Japanese Tofu with tomato sauce
Introduction:
"I believe most people like this sweet and sour Japanese Tofu with tomato juice. Starch coat not only retains the original flavor of Yuzi tofu itself, so that the oil can not be separated into the interior, but also creates the crisp taste of tofu skin. Although fried, but wrapped in eggplant juice, but can not eat the slightest greasy, but make people appetite. Crisp, smooth and tender, sweet and sour, it is a delicious dish for all ages! Mother's Day is coming. I'd like to present this Japanese Tofu with tomato juice to my mother. I hope my mother will be healthy, happy and young forever! "
Production steps:
Materials required:
Yuzi tofu: two
Onion: half of it
Tomato: one
Tomato sauce: right amount
White vinegar: 1 teaspoon
Sugar: 1 teaspoon
Salt: 3 G
Starch: right amount
matters needing attention:
Production difficulty: simple
Technology: deep fried
Production time: 20 minutes
Taste: sweet and sour
Chinese PinYin : Qie Zhi Ri Ben Dou Fu
Japanese Tofu with tomato sauce
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