Fried bean curd(xiang jian niang dou fu )

Fried bean curd

Introduction:

"Every time I eat fermented tofu, it reminds me of my grandfather. I especially like to eat the tofu made by my grandfather. The tofu made by him tastes different. And it's made by hand. In my impression, I remember when I was a child, my family used to be poor, making tofu was a luxury. And not all are pork stuffing, will add some wild vegetables in, are the kind of more vegetables less meat. Nowadays, the living conditions are better, the basic necessities of life are changing day by day. Eating delicious food is naturally an enjoyment of life. But I usually like to do it myself and make what I like to eat. "

Production steps:

Step 1: place the tofu on a plate and cut it in half when brewing.

Step 2: soak the shrimps in warm water and chop them. Chop the chives. Cut the leaves into scallions and set aside.

Step 3: cut the pork into small pieces and chop them into meat stuffing. Add shallots, shrimps, a little soy sauce, salt, chicken essence, pepper and stir well.

Step 4: heat the oil in the pan, dig a hole in the middle of the bean curd with a spoon, brew the meat into the bean curd, and put it flat in the pan.

Step 5: fried tofu is very easy to break, so be careful. Slowly fry the bean curd into golden yellow over low heat. The bean curd itself will exude water, so there is no need to put water in it.

Step 6: ten minutes later, mix with flour, soy sauce, sesame oil and pepper, thicken and sprinkle with scallion. The fragrant and tender fermented tofu can be served.

Materials required:

Tender tofu: right amount

Streaky pork: moderate

Chives: right amount

Pepper: right amount

Raw powder: appropriate amount

Dried shrimps: right amount

Sesame oil: appropriate amount

Soy sauce: moderate

Note: tofu is very fragile. You should be careful when brewing it. It's easy to break when frying it. It's better to fry it in a non stick pan. It will be more complete and good-looking. If you don't brew a lot of meat, don't fry it for too long. It's only about ten minutes. Otherwise, the tofu will be very old and not so smooth.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xiang Jian Niang Dou Fu