Chinese Food
Random tofu
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In a round of grinding, Qiong liquor flows, and snowflakes roll in boiling soup.. No luck trying Jiang Shilang tofu. Today, I made a Suiyuan tofu and used Jiang Shilang's secret recipe glutinous rice wine to stew. It's delicious. White jade is carved and tastes sweet. There is fragrance in flowers when the world of mortals passes by..
Cooking ingredients
Cooking Steps
Step1:Tofu should be cut thicker. If it is thin, it will break. (it can be boiled in hot water with a little salt for 35 minutes. It's not easy to break.) I didn't cook it. I'm afraid it's stale.
Step2:Fry slowly on a small fire. When frying, water will come out. Use a small fire to dry the water.
Step3:Be careful when turning over. Thin ones are very easy to break.
Step4:Be sure to spray raw soy sauce when there is no water in the pot. It's easy to taste. Then add green pepper and stir fry slightly. Finally, add a little more glutinous rice wine and simmer on a small fire.
Step5:Perfect out of the pot.
Cooking tips:There are skills in making delicious dishes.
