Stewed bean curd

Stewed bean curd

Introduction:

"North bean curd, also known as brine bean curd, as the name suggests, its forming agent is brine. After boiling soybean milk, add brine to make it congealed into a block, and press off part of the water. It is less water and harder than South bean curd, and its texture is more solid. Its section is not as smooth as South bean curd, so it is suitable for stewing."

Production steps:

Step 1: cut tofu into small pieces, green onion into scallion;

Step 2: pour oil into the pot, heat over medium heat, add scallion and saute until fragrant;

Step 3: stir fry tofu, add appropriate amount of soy sauce to color, add appropriate amount of water to stew;

Step 4: Boil the water in the pot, add appropriate amount of salt to taste;

Step 5: when the soup is concentrated, add appropriate amount of chicken essence and turn evenly.

Materials required:

North tofu: 1 piece

Salad oil: right amount

Scallion: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Salt: right amount

Precautions: 1. Tofu can be scalded in hot water before stewing, which can remove the beany smell and is not easy to disperse when stewing; 2. When stewing tofu, you should use a shovel to avoid sticking to the pot.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh