Marinated bean curd

Marinated bean curd

Introduction:

"Although many people say that the longer the marinade lasts, the better. My brother, who is a nutritionist, told me that the longer the time, the more harmful substances there are. Therefore, our family never eats things made of marinade, and we don't buy them outside. We all eat them now. I made this stew on the basis of Cantonese and Hakka stew in combination with my own taste. "

Production steps:

Step 1: put the dried beans on the plate, cover it, scald it in hot water and take it out.

Step 2: cut the dried beans into small pieces, put them into the pot, add licorice, pepper, dried pepper, vanilla, Zanthoxylum, star anise, rock sugar, oyster sauce, bring to a low heat, cover the pot and simmer for 10 minutes.

Step 3: open the lid and add sesame oil and soy sauce until the rock sugar dissolves.

Step 4: medium heat, stir fry with a spatula, add a little maltose. Stir fry until the juice covers the dried beans.

Step 5: slice the tomato, cut the chives obliquely, and set the plate.

Step 6: do it quickly.

Materials required:

Dried bean curd: moderate

Tomato: moderate

Chives: right amount

Licorice: moderate

Dry pepper: right amount

Vanilla: moderate

Zanthoxylum bungeanum: right amount

Star anise: right amount

Sesame oil: right amount

Rock sugar: right amount

Oyster sauce: right amount

Soy sauce: right amount

Maltose: right amount

Note: in summer, I usually put it into an ice basin to cool down after stewing. At the same time, dried beans will be more tasty and elastic.

Production difficulty: simple

Process: brine

Production time: half an hour

Taste: other