Crispy Japanese Tofu
Japanese tofu is formulated scientifically with egg and natural terrestrial plants as effective ingredients and some other food accessories. After boiling with water, it automatically solidifies into "Japanese tofu", which is as white and crystal as fat. It is rich in nutrition, and can reduce blood pressure, reduce phlegm, diminish inflammation, beautify and stop vomiting. It has a crisp taste, attractive aroma and sweet taste. It is comfortable after eating. It is suitable for all seasons. It is the corrector of snack categories. It is suitable for drinking and eating. Today, I would like to share with you the crispy Japanese tofu, which is delicious and easy to make. It tastes better.The sauce of this dish is very important. It should be moderately thick. Note that the water starch should not be too thick. I am the water starch mixed with 1.5 teaspoons of starch in half a bowl of clean water. It is for reference only. Please master the details yourself.
Step 1 . 2 strips of Japanese tofu, green beans, tomato sauce, starch, sugar, vinegar, oil, standby.
Step 2 . Cut the Japanese tofu from the middle, remove the package, cut it into small pieces of 1-1.5 cm, wrap it with dry starch, and gently shake off the excess starch.
Step 3 . Heat the oil in the pot. The oil is 70% hot (it will bubble when put into chopsticks). Add Japanese tofu wrapped with dry starch, fry one side until golden and hard, and turn it over to the other side
Step 4 . Both sides become golden. If you use chopsticks to harden according to the obvious feeling, you can remove it and drain the oil for standby
Step 5 . Leave a little oil in the pot, add ketchup, sugar and vinegar, stir well with a shovel, add green beans and stir fry, bring soup, wait for fine bubbles to emerge, and add water starch
Step 6 . When the sauce thickens on the tofu, the delicious crispy Japanese tofu is ready. Come and taste it.
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