Bean curd is having too much sort, have more have a way Proteanly
Follow one's inclinations accretion all sorts of red green black white fresh vegetable, can turn a dish of lubricious fragrance into completely ...
Follow one's inclinations accretion all sorts of red green black white fresh vegetable, can turn a dish of lubricious fragrance into completely ...
With makings
The practice of bean curd of the daily life of a family
-
Agaric uses bleb hair ahead of schedule, abluent reserve
-
Carrot, green chili, chili parts section
-
Old bean curd is cut make an appointment with the triangle with thick 1CM piece
- Heat is oily, put bean curd piece decoct arrives after two sides is golden fill piece reserve
-
The heat in boiler is oily, the thick broad-bean sauce that digs one big spoon is fried come a red oil, put Jiang Pian stir-fry before stewing is sweet
-
Enter carrot piece, green chili, chili and black agaric break up fry
-
The bean curd with enter simmer in water good piece, transfer into salt, white sugar, add a few clear water to boil 1-2 again minute, tasty of your bean curd
-
Final water starch ticks off book Ci, gallinaceous essence flavors, conflagration receives juice can
Small stick person
Do not like fabaceous fishy smell, boiled water scald is taken after can cutting bean curd again decoct, OK the fabaceous fishy smell of take out bean curd