Clear and clear: bean curd mixed with shallot(yi qing er chu xiao cong ban dou fu )

Clear and clear: bean curd mixed with shallot

Introduction:

"The simplest, the most common, the most often eaten, the most nutritious and the most innocent - bean curd mixed with shallot. Bring you an unusual taste, accompany you through an ordinary day "

Production steps:

Step 1: 1. Ingredients

Step 2: 2. Cut tofu into pieces and set aside

Step 3: 3, tofu into the boiling water pot

Step 4: 4. Bring the water back to the boil and pour out the tofu immediately

Step 5: 5. Immerse in cold water for standby

Step 6: 6. Cut the green onion and set aside

Step 7: 7. Pour the soy sauce into a small bowl, add sugar and stir well

Step 8: 8, put it in the microwave oven for 20 seconds

Step 9: 8, put it in the microwave oven for 20 seconds

Step 10: 9, remove, add chicken powder while hot, and mix well

Step 11: 10. Drain the tofu, pour it into the container, and sprinkle with some scallions

Step 12: 11, load into disk

Step 13: 12, preheat the wok, turn the heat down, pour in sesame oil and olive oil

Step 14: 13. Heat the oil on the tofu

Step 15: 14, then drizzle the sauce

Materials required:

Tofu: 400g

Shallot: 30g

Seafood soy sauce: 30-40ml

Sugar: right amount

Chicken powder: proper amount (essence)

Sesame oil: 30ml

Olive oil: 10ml

Precautions: 1. After the bean curd is cooked, be sure to soak it with cold water, otherwise it will stick. 2. Don't stir the bean curd in the whole process to ensure its appearance. Stir it until it's ready to eat. 3. Don't add salt. The saltiness of soy sauce is enough. If you like salty, add 40ml. If you like light, add 25-30ml4. Chicken powder or essence are the same. 5, Tofu taste excellent, soft, smooth and tender, but not rotten, with the fragrance of shallot, delicious, also good-looking!! 6. In addition, it's better to use green onions

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Yi Qing Er Chu Xiao Cong Ban Dou Fu