Bean curd with tomato juice

Bean curd with tomato juice

Introduction:

"Today, I wanted to eat Yuzi tofu, so I bought two to make eggplant juice tofu. I like it better, because eggplant juice is tomato juice, whitening, anti melanin and anti-cancer. Yuzi tofu is very smooth. It's made of eggs. I love it very much."

Production steps:

Step 1: cut two pieces of Yuzi tofu into 1cm or so pieces, put them into a plate with raw powder and shake them, so that each piece is easy to fry with raw powder. I don't need granulated sugar here. I should use rock sugar.

Step 2: heat up the oil and add Yuzi tofu. Deep fry slowly over low heat until golden.

Step 3: put it on the plate.

Step 4: put the tomato sauce into the pot, add half a bowl of water and 4-6 pieces of rock sugar.

Step 5: open a small fire, boil into a thick juice.

Step 6: pour over the fried Yuzi tofu to make sure that each of them is stained with eggplant juice. Sprinkle with scallions.

Step 7: complete the diagram. Please try it. Is it sweet and sour, crisp outside and tender inside, smooth and refreshing! hey..

Materials required:

Yuzi tofu: 2

Scallion: right amount

Raw powder: appropriate amount

Lee Kum Kee tomato sauce: moderate

Rock sugar: right amount

Note: when frying tofu, starch and flour are OK. It's better to use rock sugar after ketchup, because ketchup is very sour, and rock sugar is sweeter than granulated sugar.

Production difficulty: ordinary

Technology: decocting

Production time: 10 minutes

Taste: sweet and sour