You can fry that oily tofu, touch it, or cut it into triangles. Then, add a little spicy oil to make it look like meat. Select some vegetables and stir-fry them with the bottom of the plate, and then put them together. Seasoning, salt, chicken essence and monosodium glutamate, and soy sauce are also acceptable. Stir-fry for two minutes, then pour in water, add sugar and soy sauce, and then pour in marinated tofu for three times.
I'm getting the hang of it. Actually, it's nothing. Cooking, like painting, depends on the seasoning you feel. You should strictly follow the recipe, and then the calories. You may not know enough about the heat to make the food taste bad. The method of curing meat is also very simple. Generally, slice the meat into a bowl, then pour in a proper amount of soy sauce and cooking wine, sprinkle some pepper, and then pour in some raw flour, and marinate for about 15 minutes.
Salt must be put late when cooking. To achieve the same salty taste, the amount of salt used in late salt release is less than that in early salt release. If the salt is put earlier, it has already penetrated into the food, and it is not good for your health to unconsciously ingest more salt under the same salinity feeling. Grilled fish, fish with celery and fish without celery. I will definitely choose celery in fish! On the contrary, the celery in your eggplant will definitely not match, celery has roots and eggplant is soft!