Sichuan flavor double color tofu

Sichuan flavor double color tofu

Introduction:

"Spicy, tender and smooth, a nutritious and delicious meal"

Production steps:

Step 1: cut tofu into pieces and blanch it in water

Step 2: green onion, ginger, garlic, dry red pepper

Step 3: stir fry the sauce with a little oil over low heat, stir fry out the red oil, add onion, ginger, garlic and red pepper

Step 4: add two-color tofu, steamed fish and soy sauce, stir fry carefully (it is not easy to break with shovel)

Step 5: put water on the surface of tofu, bring to a boil over medium heat and simmer for a while. (adjust the salt at this time, taste it and adjust it again)

Step 6: put the starch in water, push evenly over high heat, turn off the heat, pour in the high sugar essential oil, and turn over.

Materials required:

Blood tofu: 250g

White tofu: 250g

Onion, ginger and garlic: right amount

Dried chili peppers: 1 tbsp

Pixian red oil bean paste: 1 tbsp

Steamed fish and soy sauce: 1 / 2 tbsp

Salt: right amount

Sesame oil: 1 teaspoon

Soup essence: 1 teaspoon

Starch: 1 teaspoon

Note: blood tofu is good for your health, but buy fresh and clean one! The time of stewing depends on my preference. I don't like it too long. I can like it a little longer.

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: slightly spicy