As a high-class tofu fan, what is the delicious flavorful freshness at the bottom of my list? Then I absolutely answer: crispy Japanese tofu! The tofu is sauteed in its outer skin, and the bite is instant in the mouth with the flavor of the egg inside. People will fall in love with them. And sigh, what does God taste like? If you and a bowl of rice, tofu egg is slippery, rice soft soft, it's a good match!

While Japanese tofu is similar to tofu but with a "tofu" in the name, it does not contain any soy ingredients. Its main ingredient is eggs, supplemented with pure water, vegetable proteins and natural flavorings. After a strict scientific recipe, it is not only near the smell of tofu, but also near the aroma of eggs. Do not look people are formed by the formation of the latter, but the nutrition does not lose any components. It not only pushes down, but also allows us to absorb the blood absorber, it is the blood viscosity, mothers have milk, replenishes the body and promotes the healing effect. Since Japanese tofu is particularly soft, it is also suitable for the elderly and children.

Crispy Japanese tofu as its name suggests, the exterior skin crispy interior soft entrance generous, the appearance is golden and particularly satisfying. This is also particularly easy to make and the ingredients are very inexpensive, making it a cost-effective treat. So how do we make crispy Japanese tofu? Check out my look at how chefs do it!

Crispy Japanese Tofu Exercise:

Main Ingredients:

Ingredients: 2 packages of Japanese tofu

Accessories: the right amount of powdered ingredients, 20 grams of garlic, 25 grams of chili peppers, 50 grams of meat, and watercoloring starch

Step 1: Use a sharp knife to make a knife together in the Japanese tofu, take it out, remove its outer wrapper, and cut it into pieces! .. The action must be light! Japanese tofu is very gentle if exercise causes it to rot. After cutting into cubes, a layer of powdered ingredients is wrapped around the surface of the tofu.

Step 2: Pour the appropriate amount of oil in the pan, when the oil temperature is 70%, gently into the chopped Japanese tofu blocks, when the gap between each tofu are large, otherwise the Japanese tofu attached together, not only affects the beauty, but also affects the taste! Tofu stir-fry until both sides can make a pot, set aside.

Step 3: Pour the oil in the pan again, put it in the garlic meat and meat. Fry well and pour it into the fried tofu. Pour the starch in a bowl, add the right amount of water and stir to make a paste. Pour it into the tofu so that the water starch evenly coats the tofu, and then fry it several times.

At this point, this external focus is a soft and tender, juicy, crispy Japanese tofu! Tofu, the meat's crispy soft jig, and then equipped with a bowl of rice, especially satisfying. Don't be in a hurry to praise the collection, try this food godsend sometime!