Fermented meat with bean curd

Fermented meat with bean curd

Introduction:

"Oily tofu meat is usually made by my mother. I made it by myself when I was free during the holiday. In fact, it's very simple. I don't want to eat too much meat. I add black fungus and Chinese yam to make it crisp. It's delicious."

Production steps:

Step 1: add minced ginger, sesame oil, cooking wine, salt, soy sauce and a little soy sauce into the meat filling, and stir well

Step 2: Chop green onion, black fungus and yam

Step 3: put it into the meat and stir it

Step 4: stir a hole in the middle of the tofu with chopsticks and insert the meat

Step 5: do everything well

Step 6: put a little oil in the pot, open the side down, fry over low heat until the surface is set

Step 7: turn over again and put cooking wine

Step 8: be a veteran

Step 9: add some soy sauce and boiled water

Step 10: add salt and sugar, bring to a boil over high heat and simmer over low heat

Step 11: about 15 to 20 minutes, pour in the starch and thicken, then out of the pot

Materials required:

Minced meat: 350g

Oily tofu: 15

Yam: 100g

Auricularia auricula: right amount

Oil: right amount

Salt: right amount

Cooking wine: moderate

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Scallion: right amount

Ginger: moderate

Note: you can also put your favorite ingredients in the meat stuffing. Turn the middle of the stew over

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and fresh