Cantonese bacon tofu box

Cantonese bacon tofu box

Introduction:

"Bacon is common in the south, and people in the North don't eat much, which has a lot to do with the different weather in the South and North. Longlongago, it's hot in the south. Without a refrigerator, the meat can't be stored. So the working people in the South gave full play to their wisdom and made fresh meat into bacon for preservation. Tofu is common on the dining table of northerners, but southerners eat less. It also has something to do with the different weather in the north and south. It's cold in winter in the north, and vegetables are not produced in winter, so bean curd has become a household dish on the table of northerners. Now, with the development of transportation and the abundant production of greenhouse vegetables, green vegetables are expensive in winter, and northerners often eat bean curd in winter. I remember there is a saying called thousand rolls of tofu and ten thousand rolls of fish, which means that tofu is resistant to stewing. In fact, the way tofu is often cooked is to stew. Xuelihong stewed tofu and fish stewed tofu are all kinds of stews. People who have had enough of stewed tofu can try my method of frying tofu. When the southern bacon meets the northern tofu, plus our little cooking skills, let's try this very down-to-earth Cantonese bacon tofu box, which is easy to make and hard to eat. "

Production steps:

Materials required:

Bacon: right amount

Tofu: right amount

Eggs: right amount

Chives: right amount

Starch: appropriate amount

White pepper: right amount

Salt: half a teaspoon

Sugar: 1 teaspoon

Oyster sauce: 2 teaspoons

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh