Bean curd, pickled vegetables and bean paste
Introduction:
"Tofu, Douban and pickled cabbage can be seen everywhere in all kinds of catering occasions, ranging from street stalls to star hotels. They are loved by people, especially in midsummer. Because of their unique sour fragrance, fresh and fresh taste, and the characteristics of common ingredients, economic benefits and appetizers, they are highly admired by people, especially in the south, and have become extremely common home dishes . However, the three partners want to make the bean curd crisp, fragrant, fresh and sour, and the tender bean curd is as complete as ever, tender and smooth. However, it is still difficult to make the bean curd crisp and sour in the ordinary family. It is difficult to distinguish the flavor between the two, that is, the bean curd is not crisp, the taste is not good, and there is no crisp, fragrant, fresh and sour characteristics... Today, I recommend a microwave oven fast cooking "bean curd pickled bean curd crisp" They are: 1. Fast and time-saving, sweet and sour, crisp, tender and smooth, fresh and delicious; 2. Microwave cooking without oil fume, less heat radiation in the operating environment, and more conducive to the health of the operator in midsummer; 3. Simple operation, complete rate and taste of food materials, and easy to control. "
Production steps:
Materials required:
Lactone tofu: 1 box
Broad bean and bean paste: 60g
Sauerkraut: 50g
Scallion white: 4
Ginger slices: 2
Salt: right amount
Pepper: right amount
MSG: right amount
Seafood soup: 120ml
White granulated sugar: right amount
matters needing attention:
Production difficulty: simple
Technology: stewing
Production time: 10 minutes
Taste: sour and salty
Chinese PinYin : Dou Fu Suan Cai Dou Ban Su
Bean curd, pickled vegetables and bean paste
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