Stewed bean curd

Stewed bean curd

Introduction:

"Make delicious food with the simplest ingredients."

Production steps:

Step 1: cut the tofu into pieces and fry it in the pan. Try to dry it as much as possible. Both sides are golden.

Step 2: Tofu out of the pot, into the bowl (I use induction cooker stew). Add extra soy sauce (about 3 teaspoons, according to the degree of saltiness), add boiling water. The water level is lower than that of tofu. Let it simmer. The temperature of induction cooker is 2 ~ 3 grids.

Step 3: cut the meat into minced meat, stir fry in hot oil, remove the raw meat and start the pot.

Step 4: spread the meat foam on the tofu. Keep simmering for a few minutes. Stir gently with chopsticks, don't paste the pot.

Step 5: when the soup is half dry, add celery powder and continue to stew.

Step 6: add the fire, collect the juice, taste the taste is OK, because the use of soy sauce, so do not add MSG or chicken essence. With dry rice can be light, with porridge can be salty.

Materials required:

Water tofu: 3

Streaky pork or plum meat: moderate amount

Celery: moderate

Special grade

Note: stew for a long time more delicious, must match celery, in order to put forward the flavor. I'm using Chopin super soy sauce. As long as it's a super brand, it doesn't matter.

Production difficulty: unknown

Process: simmer

Production time: half an hour

Taste: salty and fresh