Braised bean curd with sea rice

The method of burning dried beancurd with sea rice is as follows:

Raw materials for making dried beancurd with dried rice:

Haimi 20g; Yuzhu 200g

Ingredients for making dried beancurd with sea rice:

20 g edible oil, 2 tbsp soup (60 g), 1 tbsp refined salt (3 G), 1 / 2 tbsp monosodium glutamate (1.5 g)

The processing steps are as follows:

1. Soak the Yuzhu and cut it into 3 cm long pieces; soak the Haimi and make it soft;

2. Put oil in the pot, heat it, add sea rice and dried beancurd, add soup, add refined salt and monosodium glutamate, bring to a boil, burn dried beancurd thoroughly, and thicken the juice.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

The characteristics of dried beancurd are as follows

The onion is fragrant, salty, fresh and tender.

Attention should be paid to when making dried bean curd

If the dried Yuba is fried in oil pan, and then soaked in warm water, it will taste more tenacious.

Braised bean curd with sea rice

Yuzhu is a delicious traditional dish, which belongs to Guangdong cuisine. This dish is rich in onion flavor, salty, fresh and tender. Soak the dried beancurd and cut it into 3 cm long pieces. Soak the dried beancurd in the water. Heat the oil in the pan. Add the dried beancurd and dried beancurd. Add the refined salt and monosodium glutamate. Bring to a boil. Cook the dried beancurd thoroughly and thicken the juice.

Braised bean curd with sea rice

Material Science

Haimi 20g, Yuzhu 200g,

Seasoning

20G edible oil, 2 tbsp soup, 1 tbsp refined salt, 1 / 2 tbsp monosodium glutamate,

practice

1. Soak the Yuba and cut it into 3 cm long pieces,

2. Haimi is soft,

3. Put oil in the pot, heat it, add sea rice and dried beancurd, add soup, add refined salt and monosodium glutamate, bring to a boil, burn dried beancurd thoroughly, and thicken the juice.

The chef knows everything

If the dried Yuba is fried in oil pan, and then soaked in warm water, it will taste more tenacious.

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