Bean curd with bean sauce and garlic sprouts

Bean curd with bean sauce and garlic sprouts

Introduction:

"Our taste is relatively light, occasionally spicy, also quite stimulating taste buds ~ ~ I like garlic sprouts, my husband likes tofu, a dish, both of them take care of ~ ~ finally, all of them are swept away ~ ~"

Production steps:

Step 1: prepare the material ～～ Auricularia auricula, soak in advance, cut the garlic seedling into sections, and slice the tofu

Step 2: add lard and tofu in a hot pan, and fry them golden on both sides. Sprinkle appropriate amount of salt during the frying process to make tofu taste good

Step 3: put the fried tofu in a bowl

Step 4: leave the remaining oil in the pan and stir fry the lobster sauce

Step 5: add black fungus and 1 teaspoon old Ganma, stir fry ～

Step 6: add cooking wine ～

Step 7: stir fry with garlic and red pepper

Step 8: add the fried tofu and stir fry a few times

Step 9: add appropriate amount of chicken essence to make it out of the pot

Materials required:

Tofu: 300g

Auricularia auricula: small amount

Garlic sprouts: 5

Douchi: 2 teaspoons

Old godmother: 1 scoop

Red pepper: 1 / 2

Salt: 1 teaspoon

Cooking wine: 3 teaspoons

Chicken essence: a little

Note: 1. When frying tofu, I add a certain amount of salt to taste it. 2. Because Douchi and Laoganma are salty, there is no salt when frying garlic sprouts. 3. Black fungus can be put or not as you like

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy