Two color tofu

Two color tofu

Introduction:

"The taste of tofu is soft and tender, rich in nutrition. Blood tofu can clear blood vessels. The combination of the two is not only delicious, but also nutritious."

Production steps:

Step 1: wash the bean curd and cut it into 1cm square pieces.

Step 2: wash the blood tofu (duck blood and pig blood) and cut it into 1cm square pieces.

Step 3: shred green onion, dice ginger and pat garlic into powder.

Step 4: heat the oil in the pan, add a small amount of pepper and a hot pepper, stir fry until fragrant, remove and discard.

Step 5: saute shredded green onion and ginger rice in oil until fragrant.

Step 6: stir fry tofu.

Step 7: until the surface of tofu is slightly hard.

Step 8: then put the blood tofu into the same stir fry.

Step 9: add wine and vinegar to make it fishy, add sugar and salt to taste.

Step 10: thicken before taking out the pot, put the minced garlic in, stir well and take out the pot.

Materials required:

North tofu: a box

Blood tofu: a box

Scallion: small amount

Salt: right amount

Ginger: two

Garlic: 3 cloves

Sugar: right amount

Vinegar: right amount

Cooking wine: moderate

Pepper: a little

Pepper: 1

Note: the bean curd will produce juice after frying. Before it comes out of the pot, add some thin euryale, which not only has a good color, but also hangs the juice on the surface of the bean curd, so it tastes better.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh