How to make Japanese tofu delicious(ri ben dou fu zen me zuo hao chi bao zhi ri ben dou fu )

How to make Japanese tofu delicious

Introduction:

"Today, I had to make bean curd with Japanese carrot juice, but I didn't make bean curd with Japanese carrot juice. I think with abalone juice, how to make Japanese tofu is delicious. If you want to eat crispy, dip, and soft, you should have more soup..... I still want to eat the prepared vegetables, but next time I'll try another kind of food, next time I'll have a good sauce, fried with dipping ingredients, and the taste will be better. It's better to talk less and serve

Production steps:

Step 1: Japanese bean curd with abalone sauce.

Step 2: cut carrot and cucumber into diamond slices.

Step 3: carefully open the Japanese tofu and cut it into one centimeter pieces.

Step 4: pour abalone juice into a bowl, add a little water and sugar, stir well and set aside.

Step 5: beat the egg white well, then dip the Japanese tofu into the egg white.

Step 6: dip in the cornflour.

Step 7: add 60% oil into the frying pan and fry in tofu.

Step 8: shape one side and fry the other side.

Step 9: after the full blast, put it into the big fire and fry it again and take it out.

Step 10: then stir fry a little oil in the wok, add onion and ginger and stir fry, then remove onion and ginger.

Step 11: stir fry the carrots.

Step 12: stir fry carrots, add cucumber slices, stir fry and pour in the juice.

Step 13: stir fry until the sauce is thick.

Step 14: pour into Japan and stir fry quickly.

Step 15: when it's ready, put it on the plate and eat it while it's hot. The skin is very crisp.

Materials required:

Japanese tofu: small three

Cucumber: a little bit

Carrot: a little bit

Scallion: right amount

Ginger: right amount

Egg white: half

Abalone juice: 1 spoonful

Sugar: one teaspoon

Salt: a little

Note: 1, the egg white must beat up the bubble in use. 2. Dry powder must wrap the tofu well, otherwise water will flow out. 3. Abalone juice is very salty and delicious. Generally, you don't need to put salt in it. If you have a heavy mouth, put a little bit of it. Sugar depends on your personal preference. I put a little bit of it as seasoning. 4. Don't add too much juice. Put the juice into the tofu quickly, otherwise the skin will not be brittle.

Production difficulty: simple

Craft: Skills

Length: 20 minutes

Taste: salty and fresh

Chinese PinYin : Ri Ben Dou Fu Zen Me Zuo Hao Chi Bao Zhi Ri Ben Dou Fu