Stewed bean curd(hong wei dong dou fu )

Method of stewing red and frozen tofu

Raw materials for making red stewed frozen tofu:

350 grams of frozen tofu, 10 grams of Lentinus edodes, 75 grams of Flammulina velutipes, 75 grams of sweet bean pods, and appropriate amount of starch

Ingredients for making red stewed frozen tofu:

25g edible oil; 1 / 2 tbsp oyster sauce (15g); 1 tbsp pepper (3G); 1 / 2 tbsp sugar (1.5g)

Processing steps of red simmered frozen tofu:

1. Cut the frozen tofu into pieces, soak the Lentinus edodes in soft water and cut them in opposite directions after removing the pedicels; cut off the root of Flammulina velutipes, scald it with salt water and take it out; tear off the old tendons on both sides of the sweet bean pod and wash it for use;

2. Pour oil into the pan, heat it, fry mushrooms first, then add Flammulina velutipes and frozen tofu slices, add oyster sauce, pepper and sugar, bring to a boil, and simmer over low heat to taste;

3. Add the sweet bean pods to the pot before cooking, and then thicken with starch. When the soup is thick, turn off the heat and serve.

Characteristics of red simmered frozen tofu

The juice is thick and delicious.

Attention should be paid to making red stewed and frozen tofu

Frozen tofu is easy to absorb juice, so thicken it to avoid too dry soup.

Stewed bean curd

Red stewed frozen tofu is a kind of food, the main ingredients are frozen tofu, mushrooms and so on.

Materials used

practice

1. Cut the frozen tofu into pieces, soak the Lentinus edodes in soft water and cut them in opposite directions after removing the pedicels; cut off the root of Flammulina velutipes, scald it with salt water and take it out; tear off the old tendons on both sides of the sweet bean pod and wash it for use;

2. Pour oil into the pan, heat it, fry mushrooms first, then add Flammulina velutipes and frozen tofu slices, add oyster sauce, pepper and sugar, bring to a boil, and simmer over low heat to taste;

3. Add the sweet bean pods to the pot before cooking, and then thicken them with starch. When the soup is thick, turn off the heat and serve.

Note: frozen tofu is easy to absorb juice, so remember to thicken it to avoid too dry soup.

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Chinese PinYin : Hong Wei Dong Dou Fu