Zhejiang Cuisine: three cups of tofu

Zhejiang Cuisine: three cups of tofu

Introduction:

"Tofu is rich in nutrients, including iron, calcium, phosphorus, magnesium and other trace elements necessary for human body, as well as sugar, vegetable oil and rich high-quality protein, so it is known as" plant meat ". The digestibility of tofu is over 95%. Two small pieces of tofu can meet a person's daily calcium requirement. Tofu is a kind of tonic, heat clearing and health preserving food. It can replenish qi, clear heat and moisten dryness, generate fluid and quench thirst, and clean intestines and stomach. It is more suitable for eating hot body, halitosis, thirst, stomach and stomach, and after heat illness. Three cups of tofu: Zhejiang cuisine, Zhejiang flavor

Production steps:

Step 1: cut the tofu into slices.

Step 2: sesame oil, wine, soy sauce, ginger, pepper.

Step 3: put the oil in the pot and add the tofu at 50% heat.

Step 4: color one side and fry the other side.

Step 5: deep fry until both sides are golden.

Step 6: take it out and put it on a plate covered with oil paper to control the oil.

Step 7: after the hot pot, add sesame oil to heat, add ginger slices and pepper to stir fry until fragrant.

Step 8: add tofu.

Step 9: stir well.

Step 10: add soy sauce, rice wine and seasoning and cook until the soup is dry,

Step 11: put into the nine top tower (no nine top tower can be replaced by spinach) stir fry evenly, then out of the pot.

Step 12: put it on the plate and you can eat it.

Materials required:

Tofu: 400g

Nine story tower: 50g

Rice wine: 1 cup

Soy sauce: 1 cup

Sesame oil: 1 cup

Ginger: 1 small piece

Pepper: 2

Bean paste: 25g

Sugar: 30g

MSG: 2G

Note: tofu can not be cut too thin, so as not to fry, boil easily broken or deformation.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: sour and salty