How to make night-flavored yuba

How to make night-flavored yuba

Of course, healthy and delicious food is inseparable from superb cooking skills. Today, the editor will introduce to you a method of making night-flavored bean curd. Through learning, I think everyone can improve their cooking skills and at the same time eat nutritious and delicious food. Come and have a look!

3.2 Chop the scallions and smash the garlic cloves

At this moment, you must have your own ideas about how to cook night-flavored yuba. So start now, I believe you can make the most delicious food.

<<:  How to cook mushrooms with garlic and oyster sauce

>>:  How to make fried mushrooms with hand-pulled vegetables

Recommend

How to make golden seafood fried rice

When we turn on the TV and see food programs, I t...

How to make white radish beef dumplings

With the continuous improvement of life, our requ...

How to make corn sesame crispy cookies

High work pressure is a problem that many people ...

Lemon Pork Chops

Most of the food out there is delicious, but do y...

How to make grilled steak

Many times, we envy others for having a relative ...

How to make spinach toast

Everyone is a foodie. If not, it’s because you ha...

How to make crystal braised pork

Crystal braised pork, also known as crystal brais...

How to make curry pork rice

We often say that illness comes from the mouth, a...

How to make kimchi seafood pancake

There are so many single men and women in society...

How to make potato okra pancakes

A bowl of fragrant potato and okra pancakes is su...

How to make rose buns with bean curd dregs

Every time you enjoy a delicious dish, have you e...

How to make two-strand braided bread

Many girls complained that the food was not good,...

How to make homemade honey grilled wings

Only when we see food that is colorful, fragrant ...

How to cook garlic enoki mushrooms (microwave oven)

It is relatively difficult to prepare a sumptuous...

The benefits of drinking boiled celery leaves

Celery leaves are a rare edible ingredient. There...