Stewed bean curd with bean curd

Stewed bean curd with bean curd

Introduction:

"The white and tender tofu is not only the table dish of ordinary people, but also the banquet dish of Wang Xie hall. Its delicious and diverse taste and rich nutritional value have been favored by people since ancient times, and Su Shi of Song Dynasty praised it with" soft jade "in his poems. Summer liver fire is more prosperous, should eat less hot and sour, eat more sweet food to nourish, tofu is a good choice. It tastes sweet and cool. It has the effects of Supplementing Qi, promoting body fluid, moistening dryness, clearing away heat and fire. It can quench thirst, relieve alcohol and so on. So summer often eat some tofu can clear away heat, heat, moisten dry. The bean curd added with putrid milk has a faint smell of putrid milk. The color of the bean curd is moistened by micro powder. It's a new and wonderful taste. When putrid milk and tender bean curd meet, what kind of taste is it? Don't you want to know? "

Production steps:

Step 1: prepare all the ingredients.

Step 2: cut bean curd into small pieces and soak in light salt water for 5 minutes.

Step 3: stir fry shallot, ginger and garlic with oil.

Step 4: pour in the tofu and gently push.

Step 5: add soy sauce.

Step 6: add the decaying milk.

Step 7: add sugar.

Step 8: add appropriate amount of water.

Step 9: cook tofu for 5 minutes, then add chicken essence and pour in water starch.

Step 10: stir well and turn off the heat.

Materials required:

Tofu: 500g

Scallion: right amount

Salt: right amount

Garlic: 2

Sufu juice: 30ml

Soy sauce: 20 ml

Sugar: 2G

Chicken essence: a little

Starch: appropriate amount

Ginger: right amount

Note: bean curd soaked in light salt water can remove the beany smell, but also can make the tofu not fragile. Don't stir fry the tofu. Push or shake the pan with a spatula to keep the tofu intact.

Production difficulty: ordinary

Technology: stewing

Production time: 10 minutes

Taste: salty and fresh