Braised Japanese Tofu

Braised Japanese Tofu

Introduction:

"Japanese tofu, also known as Yuzi tofu, is quite different from traditional tofu. My daughter loves to eat this kind of tofu. Every time I buy it, the most I do is to make Porphyra Japanese tofu soup. This kind of Japanese tofu soup is very tender and tastes good. This time, we changed the way we used to do. The biggest difference is that we made fake tomato sauce and Korean chili sauce. It tastes better than ordinary baked tofu. The efficacy of Japanese tofu: blood pressure, phlegm, anti-inflammatory, beauty, anti vomiting

Production steps:

Step 1: Ingredients: Japanese tofu, chive, vegetable oil, salt grade fresh starch, chicken soup, sugar, tomato sauce, Korean chili sauce

Step 2: cut the Japanese tofu from the middle, pour out the tofu and cut it into small pieces

Step 3: wash and cut shallots, add starch and a little sugar, mix well

Step 4: heat the oil, add tomato sauce and Korean chili sauce, stir fry over low heat

Step 5: add a little salt to the chicken soup

Step 6: bring to a boil the flavor grade fresh food,

Step 7: add Japanese Tofu

Step 8: cover the pot and simmer for about 4 minutes

Step 9: add the mixed starch and bring to a boil

Step 10: Sprinkle with chopped chives

Materials required:

Japanese tofu: right amount

Vegetable oil: right amount

Salt: right amount

Chicken soup: right amount

Chives: right amount

Starch: right amount

Delicious: moderate

Korean chili sauce: right amount

Tomato sauce: right amount

Sugar: right amount

Note: Japanese tofu is very delicate, to gently turn, eat spoon to dig to small fire cooking, anxious to eat hot tofu

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh