Japanese Tofu, also known as Egg Tofu, Tamago Tofu, Egg Tofu, and Egg Tofu Crystal, is tofu-like in texture, but does not contain any soy ingredients.

Japanese Tofu is made from eggs and natural land plants extracted from the active ingredients, added with some other edible accessories, and made by scientific formula. Add water to cook automatically into "Japanese tofu", like fat like white crystal, nutritious, crisp texture, enticing aroma, sweet flavor, after eating Shu weighing heart, four seasons suitable for snacks category of the orthopedic, wine with meals, hunger are suitable.

Recommended a dish:

Materials:

Japanese tofu, green peppers, shiitake mushrooms, bamboo shoots in the water, carrots, egg whites, cornstarch, green onions, ginger, salt, sugar, monosodium glutamate (MSG), light soy sauce

Practice:

1, the Japanese tofu carefully unwrapped and sliced into slices of about 2 centimeters;

2, the other vegetable materials cut into thinly sliced, standby;

3, the Japanese tofu wrapped in egg white sticky flour over the oil slightly deep-fried, into a golden brown fish out, standby;

4, the pan poured into a little salad oil, onion and ginger burst incense, and then cut into thin slices of vegetables into the pouring, frying, put salt, monosodium glutamate, a little soy sauce for seasoning;

5, and finally to the deep-fried tofu poured into the carefully turned, otherwise it will be broken to influence the

6, add a small amount (half a tablespoon) of sugar, if there is a soup is better, and sugar together, 1 minute after the fire

7, well, braised Japanese tofu can be eaten, be careful not to drool your saliva in the cooking process into the pot.