Tomato tofu

Tomato tofu

Introduction:

"Summer is coming, people who are afraid of acne should eat light! The sour taste of sauerkraut and tomato is absolutely different from that of vinegar. The soup used for rice dressing tastes good too! "

Production steps:

Step 1: prepare the ingredients: peel the tomato and cut into thin slices for use, slice the pickled cabbage, slice the fragrant garlic (single garlic), cut the ginger into small pieces, cut the tofu into small pieces, cut the chive into small pieces, and take the scallion white

Step 2: after the pot is hot, add a small amount of vegetable oil. After the oil is hot, pour in sauerkraut and stir fry until the fragrance overflows.

Step 3: add 250g water, tomato and salt.

After 3-4 minutes of boiling water, add chopped ginger and bean curd.

Step 5: simmer for about 10 minutes over medium heat (for tofu to taste), add chicken essence and scallion.

Step 6: add starch to thicken according to your preference (turn to low heat when thicken). Take up the pot.

Materials required:

Tender tofu: 500g

Tomato: 1

Sauerkraut: 50g

Water: 250g

Chives: 2

Ginger: 20g

Garlic: 10g

Salt: right amount

Chicken essence: appropriate amount

Starch: right amount

Note: Tofu should not be too tender or too old. Sichuan pickles taste better! Don't leave chives too early, color, fragrance!

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: light