How to Prepare Speedy Multi-Purpose Salted Corn Soboro with Koya Dofu

Hello everyone, have a nice day. Today, I'll show you how to make a signature dish and how to make an eclectic salted corn cathedral with qua dofu. This is one of my favorite cooking recipes. Now I'm going to make something delicious. It will be delicious.

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Healthy food preparation can be difficult because many people don't take the time to prepare and plan meals that our families won't eat. At the same time, our families need to be healthy, which is why we feel obligated to learn new and better ways to cook healthy food that our families love (and, unfortunately, hate in some cases).

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Soboro salato multiuso with quai dofu has many factors that affect the taste of corn soboro salato with quai dofu: the type of ingredients, the choice of fresh ingredients, the skill of preparing and serving the food. If you want to make a delicious Soboro corn salad with koya dofu at home, don't worry, because if you already know the technique, this dish can be used as a great specialty dish.

To get started with this particular recipe, we need to prepare a few ingredients. You can make Soboro Koya Dofu Salted Corn with 11 Ingredients and 8 Steps. Here's how it's prepared.

I love the combination of corn and ground beef, so I like to mix it up in different ways. Squeeze out the qua dofu well. If you slice it before you finely chop it, it will go faster. Adjust toppings to taste. If you keep it salt based, you can change it a bit later. Recipe pog

Ingredients and Spices for Soboro Salted Corn Universal Koya Dofu:

1. 1 cob or 1 can of corn kernels
2. 150 grams of minced meat (beef or pork)
3. 1 block kwa tofu (freeze-dried tofu rehydrated in hot or cold water)
4. 1/2 onion (finely chopped)
5. 1 garlic clove, finely chopped
6. 1 tablespoon vegetable oil
7. 1/3 teaspoon or (to taste) salt
8. 2 teaspoons tonkatsu sauce (or Japanese Worcestershire sauce)
9. 1/2 teaspoon sugar
10. 1 tablespoon sake
11. 1 sprig rosemary, if available

How to make salted soboro corn for a versatile koya dofu

1. If you have fresh corn on the cob, boil it or microwave it for 4 minutes. scratch the stone If using canned corn, drain the liquid.
2. Peel and finely chop the rehydrated Kwai Dofu. This is easy to do in a food processor.
3. Heat oil and garlic in a skillet over medium heat. Once the garlic is fragrant, add the beef, season with salt and pepper, and cook until the meat falls apart.
4. Add the onion, qua dofu, and corn one at a time, stirring between each addition. When everything is evenly covered with oil, add the rest of the spices, fry over medium heat, you're done!
5. You can store it in the refrigerator for 3 days. Cover to fill a bowl of rice, plov or flatbread.
6. You can mix it with rice to make onigiri rice balls. When using soboro in a bento, it's best not to add garlic. Add parsley to neutralize the smell of garlic.
7. Mix with noodles. The rosemary scent is amazing! If your child does not like herbs, you may not use them.
8. Stuffed omelet. Pairs well with eggs. This omelet does not require ketchup.

You will also find that as you gain experience and confidence, you will improve and adapt recipes to your own personal preferences. Whether you like more or less ingredients, or want to spice up a recipe a little, you can make this happen with simple tweaks. Simply put, over time, you will start making your own snacks. And that's something you don't have to learn when it comes to basic beginner cooking skills, but you never know until you master these basic cooking skills.

Then complete this incredibly versatile recipe for Cathedral's favorite salted corn quai dofu. Thanks for reading. I am sure you will do it at home. There will be more interesting dishes in the following homemade recipes. Don't forget to save this page in your browser and share it with your family, friends and colleagues. Thanks for reading. Let's cook!