Dried tofu with preserved plum sauce

Dried tofu with preserved plum sauce

Introduction:

"Summer to save the appetite of small dishes, also suitable for people to lose weight Oh!"

Production steps:

Step 1: wash the dried white tofu with water and control the moisture.

Step 2: prepare fragrant leaves, star anise, cinnamon, fennel and plum.

Step 3: cut the dried tofu in half into small cubes with a knife, stir fry in the right amount of oil until it is 80% hot, and fry the dried tofu.

Step 4: when the surface blisters and the edge turns golden, turn it over and fry it again.

Step 5: stir fry the dried tofu, remove the oil and set aside.

Step 6: leave a little oil in the original pan, add 1 tbsp of soy sauce (or soy sauce), 2 tbsp of soy sauce and rock sugar, and bring to a boil.

Step 7: pour in the fried dried tofu, stir fry, let the soup evenly wrapped in the dried tofu.

Step 8: pour in a proper amount of water without dried tofu, then add the ingredients in the second step, bring to a boil over high heat and turn to low heat for about 1 hour.

Step 9: after an hour, the soup begins to thicken and turn to high heat to collect the juice.

Step 10: slowly stir along one direction until the soup is dried and evenly wrapped on the dried tofu.

Materials required:

Dried tofu: 5-8 pieces

Hua Mei: one

Star anise: 2

Cinnamon: 2 slices

Fennel: right amount

Fragrant leaves: 2 pieces

Soy sauce: 2 tbsp

Braised soy sauce: 1 tbsp

Rock sugar: 5-8 capsules

Water: moderate

Note: 1, the choice of tofu can be as personal preferences, South tofu, North tofu are OK. 2. Fried tofu oil must be hot enough, so that tofu will not stick to the pot, fried not too much, as long as the surface can be golden. 3. There are no strict regulations on the ingredients of the marinade. You can use any marinade you have.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: spiced