Preserved beancurd with celery

Preserved beancurd with celery

Introduction:

Production steps:

Step 1: 1. In a skillet, add large ingredients, dried red pepper, shredded ginger and peanuts. Take out the spare.

Step 2: 2. Cut celery into rhombus, and cut dry red pepper into sections. Shredded ginger and sliced garlic.

Step 3: 3, Yuzhu bubble ahead of time.

Step 4: 4. Boil with water, add celery and blanch for 8 minutes. Then remove the supercooled water quickly and drain it for standby.

Step 5: 5, will bubble good Yuba supercooled water, cut into sections.

Step 6: 6. Put the dried beancurd and celery in a slightly larger bowl, add the refined salt and chicken essence, and mix well.

Step 7: 7. Pour corn oil into the frying pan, add shredded ginger, sliced garlic and dried red pepper, and saute until fragrant.

Step 8: 8. Quickly pour the hot oil on the mixed ingredients.

Step 9: add the peanuts to the plate.

Materials required:

Celery: 1

Yuzhu: 3

Dry red pepper: right amount

Shredded ginger: right amount

Garlic slices: appropriate amount

Peanuts: right amount

Corn oil: right amount

Refined salt: right amount

Chicken essence: appropriate amount

Note: 1. Yuba must be soaked in advance. 2. The peanut kernel is cooked with large ingredients, and the stem is delicious. 3. Finally, pour oil while it's hot.

Production difficulty: ordinary

Process: mixing

Production time: 10 minutes

Taste: slightly spicy