Stewed potato with fermented bean curd(bai chi bu yan de cai fu ru shao tu dou )

Stewed potato with fermented bean curd

Introduction:

"In all the dishes I have eaten, no matter whether they are meat or vegetables, no matter how they are steamed, braised or fried, my favorite is potatoes. I like the special taste of potatoes. No matter how they are cooked, they all have different and excellent taste. I always don't like pork, but like glutinous rice and sweet potatoes. I really don't get tired of eating all kinds of food, which makes me not eat rice for a few days It's a gift to me. I don't like rice at all. I always think it's not delicious, but if I don't eat potatoes for a few days, I will definitely feel irritable. I miss it immensely. Generally, I cook potatoes with spareribs or other vegetables, or three delicacies. But even if I don't use anything, I just cook potatoes. It's just as beautiful. This is my favorite dish, and potatoes are indispensable Do you want me or do you want potatoes? "

Production steps:

Step 1: peel and wash the fresh potatoes, cut them into pieces with a knife and soak them in water for later use

Step 2: star anise, pepper, ginger and garlic

Step 3: heat the pan, add proper amount of oil, stir fry until fragrant, anise pepper, ginger and minced garlic

Step 4: then put in a spoonful of Pixian Douban

Step 5: stir fry the flavor (originally, I wanted to put more Pixian Douban, but I didn't put too much because my father's foot injury was not completely healed)

Step 6: after stir frying, pour in the water soaked and drained potato pieces, stir fry evenly, stir fry for a while, and then add some sufu. (the Sufu I bought has a heavier flavor, so the amount is not very much. I don't need to put sufu, just sufu.)

Step 7: stir fry evenly, add a little sugar after stir fry evenly (I don't like sweet taste, so I only put a little seasoning) add a little soy sauce, stir fry and color (because bean paste and Sufu are salty, so I only put a little soy sauce to color)

Step 8: add appropriate amount of water (not all potatoes, even with potatoes or two-thirds of potatoes) and bring to a boil. Cover and turn to medium high heat

Step 9: cook the soup half dry, turn to high heat and continue to cook

Step 10: turn off the heat when there is only one point to make the soup. (if you like more soup, you can cook less for a while), take it out and put it on a plate.

Materials required:

Potatoes: ten

Pixian Douban: a large spoon

Sufu: some

Chinese prickly ash: how many

Ginger slices: some

Minced garlic: some

Sugar: a little bit

Soy sauce in brown sauce: a little bit

Note: the skin of fresh potatoes is very easy to remove by hand; I like small potatoes, fresh potatoes used for cooking taste very good; although only potatoes are used as raw materials, potatoes themselves are very delicious, even if they are cooked with ribs, I'm sure the first thing I eat in my family is potatoes; Sufu and Douban sauce cooked together, taste very good, not at all Conflict.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Bai Chi Bu Yan De Cai Fu Ru Shao Tu Dou