Rice goes on! "Koya tofu chinjaolose" recipe
The plump Koya tofu and crispy peppers go great together! A chinjaolose-style addictive recipe with garlic and oyster sauce that is delicious and punchy.
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Material
( For 1 person )
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Koya-tofu |
1 sheet |
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green pepper |
2 pieces |
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Starch |
1 tsp |
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Garlic tube |
Appropriate amount |
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soy sauce |
1 tsp |
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Liquor |
1 tablespoon |
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sugar |
1/2 teaspoon |
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Oyster sauce |
A little less than 1 tbsp |
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oil |
Appropriate amount |
Introducing the recipe for "Koya-dofu Chinjaolose", which is addictive for its plump texture and punchy seasoning. The deliciousness of white rice! It's perfect for beer snacks!
Koya tofu chinjaolose
● Materials
Click here for what to prepare.
1 piece of Koya tofu 2 pieces of peppers 1 teaspoon of potato starch
Garlic tube 1 teaspoon soy sauce
1 tablespoon liquor
1/2 teaspoon sugar
1 tablespoon of oyster sauce Weak oil Appropriate amount
● How to make
Rehydrate Koya tofu with lukewarm water. Squeeze the water and cut it, then slice it in half and cut it into small pieces.
Peppers take seeds and calyx and chop.
[Reference link]
How to prepare green peppers Sprinkle potato starch on Koya tofu.
Combine soy sauce, sake, sugar and oyster sauce.
Heat the oil in a frying pan, add the garlic tube and heat lightly, then add the peppers and fry.
When the peppers are cooked, add Koya tofu and fry.
When the whole is cooked, add the seasoning that you have combined. If you entwin it with the whole, it's done!
● What is the taste of Koya tofu chinjao?
Punchy taste, delicious! The plump and chewy Koya tofu and the crispy peppers go great together. The rich oyster sauce and the savory umami of garlic are often entwined, and the taste is the best white rice!
"Koya-dofu chinjaolose" that the infinite loop does not stop when eaten alternately with white rice. Although it has a good texture and seasoning, it is not greasy and can be eaten refreshingly. It's perfect for beer snacks!