Sauteed Tofu, Home Style(jia chang dou fu )

Sauteed Tofu, Home Style

Introduction:

"I had dinner in a restaurant the day before yesterday. I ordered a homemade tofu. It's really oily, spicy and not delicious. It's not my appetite. Yesterday I cooked at home and tried to make homemade tofu. Although it's not authentic, it really suits my family's taste. The tender tofu tastes tender and smooth, and its aroma is overflowing. What suits me is the best, ha! ”

Production steps:

Step 1: all ingredients.

Step 2: slice carrot, green pepper and water bamboo, and wash black fungus.

Step 3: cut tofu into half centimeter thick slices.

Step 4: stick both sides in starch.

Step 5: put proper amount of oil in the pot, put the bean curd with starch in, stick one piece and put one piece.

Step 6: fry the tofu on both sides. When the surface is golden, take it out and set it aside.

Step 7: pour out the remaining oil, leave a proper amount of oil in the pot, pour in the cut ingredients and stir fry.

Step 8: put green pepper at the end.

Step 9: add water, soy sauce, soy sauce, salt, bean paste, fried tofu, cover and boil.

Step 10: after boiling, thicken with starch, put chicken essence, then turn off the heat.

Step 11: take out the pot and put it on the plate.

Step 12: one more.

Materials required:

Tender tofu: right amount

Carrot: right amount

Green pepper: right amount

Auricularia auricula: right amount

Zizania latifolia: moderate

Starch: right amount

Note: this tender bean curd is much more tender than North bean curd, and slightly older than silk bean curd. There are four kinds of bean curd stalls from tender to old. I chose the second tender one, hehe

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: Original

Chinese PinYin : Jia Chang Dou Fu