Stewed rice with bean curd and beef

Stewed rice with bean curd and beef

Introduction:

"In traditional Sichuan cuisine, Douhua will be added to the dishes. But ordinary families don't always have bean curd, because tofu can also be used instead. Lactone tofu or tender tofu will taste closer to bean curd, and will melt in the mouth. "

Production steps:

Step 1: prepare materials. Minced beef and carrot.

Step 2: dice lactone tofu and set aside (don't cut it too small).

Step 3: pour soy sauce and starch into the minced beef and stir well.

Step 4: from the oil pot, pour in the bean paste and oil pepper, stir fry the red oil.

Step 5: stir fry the minced beef.

Step 6: add onion, ginger, bean crisp and stir well.

Step 7: add water, just over the minced beef.

Step 8: add pepper powder and rice wine and mix well.

Step 9: pour in the diced tofu.

Step 10: after boiling, thicken the starch.

Materials required:

Beef: 200g

Lactone tofu: 1 box

Carrot: 1 / 3 root

Bean curd: 10g

Onion and ginger: right amount

Salt: right amount

Starch: right amount

Starch: appropriate amount

Rice wine: 1 teaspoon

Bean paste: 1 teaspoon

Chili oil: 1 teaspoon

Pepper powder: right amount

Note: soy sauce, bean crisp, bean paste has salty taste, can not add salt. Weight of mouth, add a little in moderation

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: spicy