Bean curd with tomato juice

Bean curd with tomato juice

Introduction:

"Japanese tofu is also known as fat tofu, egg tofu, Yuzi tofu and egg Yujing. Although the texture is like tofu, it does not contain any bean ingredients. It is made of eggs as the main raw material, supplemented by pure water, plant protein, natural seasonings, etc. through scientific formula, it has the smoothness, freshness and tenderness of tofu and the delicious fragrance of eggs. "

Production steps:

Step 1: prepare the ingredients.

Step 2: cut the Japanese tofu from the middle, pour it out and cut it into 1cm thick segments.

Step 3: blanch the tomato in boiling water for a while, peel off the skin and cut into small cubes.

Step 4: wash shallots and cut them into scallions.

Step 5: put oil in the pot and stir fry the tomatoes when the oil is hot.

Step 6: wait for the tomato to stir fry, add sugar and salt, stir well.

Step 7: add Japanese tofu and gently touch it with a shovel, because Japanese tofu is easy to break.

Step 8: finally add a little chicken essence, sprinkle a little scallion, then out of the pot.

Materials required:

Japanese tofu: 2 bags

Tomatoes: 2

Shallot: moderate

Refined salt: right amount

Edible oil: right amount

Chicken essence: appropriate amount

Sugar: right amount

Note: because Japanese tofu is easy to break, so stir fry it carefully.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and sweet