Bean curd, pickled vegetables and bean paste

Bean curd, pickled vegetables and bean paste

Introduction:

"Tofu, Douban and pickled cabbage can be seen everywhere in all kinds of catering occasions, ranging from street stalls to star hotels. They are loved by people, especially in midsummer. Because of their unique sour fragrance, fresh and fresh taste, and the characteristics of common ingredients, economic benefits and appetizers, they are highly admired by people, especially in the south, and have become extremely common home dishes . However, the three partners want to make the bean curd crisp, fragrant, fresh and sour, and the tender bean curd is as complete as ever, tender and smooth. However, it is still difficult to make the bean curd crisp and sour in the ordinary family. It is difficult to distinguish the flavor between the two, that is, the bean curd is not crisp, the taste is not good, and there is no crisp, fragrant, fresh and sour characteristics... Today, I recommend a microwave oven fast cooking "bean curd pickled bean curd crisp" They are: 1. Fast and time-saving, sweet and sour, crisp, tender and smooth, fresh and delicious; 2. Microwave cooking without oil fume, less heat radiation in the operating environment, and more conducive to the health of the operator in midsummer; 3. Simple operation, complete rate and taste of food materials, and easy to control. "

Production steps:

Materials required:

Lactone tofu: 1 box

Broad bean and bean paste: 60g

Sauerkraut: 50g

Scallion white: 4

Ginger slices: 2

Salt: right amount

Pepper: right amount

MSG: right amount

Seafood soup: 120ml

White granulated sugar: right amount

matters needing attention:

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: sour and salty