Thick broad-bean sauce is right amount;
2. has washed bean curd clear water next bean curd cuts Cheng Xiaoding, will green garlic bolt is abluent, stalk ministry and foliaceous part are not cut paragraph, garlic cuts fine; of chop of end; thick broad-bean sauce
After baked wheaten cake fries boiler to heat up, 3. adds edible oil greatly, fabaceous valve is put to fry after oil is lukewarm sweet, enlarge garlic powder is fried sweet, add a few boiled water next, transfer into; of salt of soy, a few
Bean curd fire is put after flavour of 4. mix up, make bean curd even with hand push boiler tasty, portion waiting for water closes quickly when working, put ministry of stalk of garlic sprouts seedling to be burned slightly, starch of water of final in part pushs divide evenly to receive the boiler since juice.
In fire when, duration should have mastered, lest bean curd is boiled old do not have so delicious, if want to eat cold and dressed with sauce, can cut bean curd man hind to cross water, next the v/arc sale at reduced prices after drop does water or in the bowl, drench directly after fire good recuperation go up, become bean curd of cold and dressed with sause.
How does bean curd do more tasty:
1, the bean curd that buys should be cut first agglomerate rush with tap water next, fishy smell of take out beans, add boiled water next (adj/LIT wide crosses bean curd can) with salt (than making food the many salt of 2 times) bubble half hour, OK also, bean curd cuts chip or cut 2 centimeters of square piece, take taste easily when boil so.
2, the bean curd moisture that just bought is more, can put in dish with a bit heavy object, press next 30 minutes or so are in above bean curd, come to the water extrude in bean curd, have culinary art next, bean curd is easier tasty.
3, prepare a bowl of boiled water, put right amount salt, it is the bean curd bubble that cuts small again in saline boiled water, after 3 minutes, drop does bean curd1000 beautiful net forum of Shanghai