Kang tofu with tomato sauce

Kang tofu with tomato sauce

Introduction:

"Kang bean curd with ketchup of Heinz ketchup is very popular. It's easy to pack and store. It's very convenient to put it in the refrigerator. You can squeeze it at will. When I got the ketchup, I opened it and tasted it. It was sour and sweet. It was neither salty nor sweet. I fell in love with the strong taste of tomato. What I bought before may be old packaging, old formula or something. You know, it's far less delicious than this one. Originally, I was planning to make a special paste of Heinz's eggplant juice at my home, but recently there are too many things to cook well, so I'll share it first, and then I'll do it again. Kang bean curd often appears on my dinner table. It's rarely reprocessed. It's eaten with some ingredients. Children especially like it. With ketchup, of course, ketchup is used. "

Production steps:

Step 1: material drawing.

Step 2: cut tofu into thick slices.

Step 3: heat in a frying pan or pan, drizzle with oil, evenly add tofu, and fry over low heat.

Step 4: turn over one side and fry it. Turn both sides yellow and serve with ketchup.

Materials required:

Old tofu: right amount

Tomato sauce: right amount

Salt: right amount

Cooking oil: proper amount

Note: this dish does not need too much oil, non stick or non stick frying pan is very good to use, cake pan is also OK. Pay attention to the heat, don't fry it. Tofu can be soaked in brine in advance, or the whole piece can be blanched in water, or the whole piece can be steamed slightly before being cut.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: sweet and sour