Home style braised bean curd(jia chang hong shao dou fu )

Home style braised bean curd

Introduction:

Production steps:

Step 1: raw materials

Step 2: cut the tomato, onion and ginger well

Step 3: add oil to the oil pan. After the oil is hot, cut the tofu into small pieces. Slowly put one piece into the pan, sprinkle a little salt on it, and fry until the two sides turn yellow. Then put it out of the pan for later use

Step 4: add a small amount of oil into the oil pan, put in the tomatoes, stir fry until the tomatoes come out of the water, put in a small half of green onion, Sheng out of reserve (people who eat pepper can put in a little dry pepper before the tomatoes stir fry)

Step 5: add a little oil and ginger powder into the pot, then add meat stuffing and a little soy sauce

Step 6: after the minced meat is cooked, add the fried tomatoes and continue to stir fry

Step 7: you can add the fried tofu, add a little salt, stir fry evenly, cover the pot, simmer for 5 minutes, turn it half way, add monosodium glutamate and the remaining green onion when you are ready to leave the pot

Step 8: home style minced meat tofu is ready!

Materials required:

Tender tofu: 300g

Back leg meat stuffing: 200g

Tomato: 1

Scallion: 1

Ginger: a small piece

Soy sauce: a little

Salt: a little

Chicken essence: a little

Note: the choice of tofu depends on the situation. There is a big difference between the north and the south. In the south, buy old tofu, and in the north, buy water tofu (tender tofu). The tender tofu is fried outside and tender inside. It tastes good. Tender tofu is easy to boil when it is fried, so you should be careful when you turn it over. If you are not skilled, you can turn it over after the pot is slightly cooled Prevent bean curd from rotting

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: onion

Chinese PinYin : Jia Chang Hong Shao Dou Fu