Cranberry Braised Japanese Tofu
1.
First prepare all the ingredients.
2.
After thawing the cranberries in advance, rinse them off with water.
3.
In a bowl of cranberry juice, add light soy sauce.
4.
Then add sugar and salt.
5.
Mix all the seasonings and stir well.
6.
Remove the skin of Japanese-style tofu, cut into thin slices with a knife, shred the green onion, and chop the green onion leaves.
7.
Put the sliced tofu into the starch and coat it with a thin layer of starch.
8.
After the pot is heated, pour in peanut oil and heat to 60% hot, then put in tofu coated with starch.
9.
Slowly fry on low heat until golden brown on both sides, and serve.
10.
Use the base oil of fried tofu, saute the shredded green onions, add cranberries, and stir-fry quickly over high heat.
11.
Seeing that the cranberries are softened, pour in the prepared seasoning.
12.
After the high heat is boiled, cook for about 1 minute.
13.
Add the fried tofu at this time.
14.
The high fire slowly collects the juice, and when you see that the soup in the pot becomes thicker and thicker.
15.
Sprinkle with chopped green onion to turn off the heat, sour and sweet.
Tips:
If you like sweeter ones, you can add more...
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