Braised Chieh qua with bean curd

Braised Chieh qua with bean curd

Introduction:

Production steps:

Step 1: remove the capsule of Chieh Qua and cut it into 1cm slices. Chop garlic and set aside. Cut green onion into green onion.

Step 2: blanch the cut Chieh qua again. Remember to add 5 grams of salt to increase the bottom flavor. Blanch for about 1 minute. When the surface is emerald green, pick up the cold water to make it more transparent!

Step 3: stir fry garlic in a hot pot.

Step 4: add water, add Sufu and beat well.

Step 5: remove the remaining impurities of garlic and Sufu with a spoon

Step 6: add seasoning: 5g salt, 3G chicken juice, 15g sufu, 3G sugar. Finally, pour Chieh Qua and stir well.

Materials required:

Chieh qua: 400g

Garlic: 5g

Salt: 10g

Chicken juice: 3G

Sufu: 15g

Sugar: 3G

Raw powder: 3G

Note: don't blanch too long when blanching, blanching too long is easy to rot, but must blanch thoroughly, accurately grasp the time can improve its taste and color.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: Maotai flavor