Description:The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young Taste: Salty and fresh Make the difficulty: Ganish food (intermediate) Make time: 20 minutes The materials: Japanese bean curd 500g small hot re... Woman cook beautiful - braise the Japanese bean curd in soy sauce

• The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young
• Taste: Salty and fresh
• Make the difficulty: Ganish food (intermediate)
• Make time: 20 minutes

• The materials: Japanese bean curd 500g small hot red pepper and 3 ginger and 5 stretches of garlic and 5 green beans and a small handful of shallot and a section of dried shrimps and a small one
• Condiment: A spoon of broad bean paste Half a bowl of meat soup Water small half a bowl Grow and smoke half a soup spoon A small amount of of vinegar Appropriate amount of oil Appropriate amount of starch
• The woman cook beautiful - Japanese bean curd method braising with soy sauce:
• 1.Japanese bean curd cut little cylinder, a even one wrap up in, have one thin to be starch, put hot oil cauldron fire fry, ten come on second, drip the oil for subsequent use;
  
  2.It cut spring onions spring onions the end, chop garlic the end such as garlic, last the end such as ginger ginger, mince broad bean paste, fires high last 3 minute, millet hot red pepper mince for subsequent use with water microwave oven green bean;
  
  3.Get up pan, it is hot for oil to cook, quench the end such as ginger into fragrant the end, quench into and then broad bean paste, fry, offer red oil with meat soup, raw to smoke, vinegar, less than half ink boil;
  
  4.Red soup of pan boil, add dried shrimps, accede to and then Japan bean curd, change the middle fire, take a spoon and water the decoction on the bean curd constantly, push gently with the slice, change fire after the 15 second, with wish starch thicken soup, offer pan let go, have the end such as spring onions.
  
  
  
• Note:
• The meat soup is half a bowl of bottom soup that purpose remains at the moment of cooking JINZHEN MUSHROOM (sic) and frying the pork, very fragrant, without,use thick soup precious advisable.