Tofu in eggplant sauce is a tender and delicious home cooking, how difficult is it to make? Here we will address this issue to explore, I hope that these contents can help the need of friends.

One of the ingredients of tofu in eggplant sauce is egg tofu, also known as Japanese tofu, which is called a soy product, but there is no soy food. It is made with raw eggs as the key ingredient. The flavor is silky and tender. It's beautiful and flavorful, nutritious, and suitable for young and old alike. There are many ways to ensure that. The flavor is sour, sweet, spicy and numbing. Today, I'm going to enjoy with you **** a way to make Japanese tofu with tomato juice. The method is very simple. Make us learn it together.

Seasoning: tomato salsa 50g, soy sauce 10mL, aged vinegar 7mL, sugar 7g, a little salt, Japanese tofu 450g, scallions, corn starch 60g, gravy powder 15mLStep: tomatoes peeled and chopped, garlic and scallions chopped, Japanese tofu cut from the center, pour out of the bag and cut into thick slices, and later in the Japanese tofu brushed with tapioca starch. Heat oil in a non-stick frying pan, pour in the Japanese tofu and fry until golden brown on both sides, set aside. 3. Remove the pan from the heat and sauté the garlic paste in cooking oil. Pour in the tomatoes and stir fry the liquid.

Add 1 tablespoon of soy sauce, 1 tablespoon of oil, 1 tablespoon of tomato salsa, a little salt, pour starch water into the fried Japanese tofu, boil and stir fry sugar color. Sprinkle with green onion, plate. A plate of color and flavor outstanding tomato sauce Japanese tofu is ready. Tip: Tamamoto soy products are fragile, must be careful to solve. Roasted vegetables in the process must be fried with a flour bag, so that both to maintain the appearance and not easy to break, the outside of the burnt inside soft. When greasy, it is proposed to apply non-stick pan. Be sure to maintain low heat. After the pan is fixed, turn it over and fry. There is no need to flip it around as soon as it comes out of the pan.

Japanese tofu, also known as egg tofu, is devoid of all soy food ingredients despite the material resembling a soy product. It uses raw eggs as the key ingredient, giving it not only the smoothness and tenderness of a soy product, but also the delicious aroma of raw eggs. Today's Japanese tofu with tomato sauce is easy to make. The fried soybean product is crispy on the outside and tender on the inside, in addition to the sugar cool tomato sauce, the outside is fragrant and fresh inside.