White bean curd(xue bai niang dou fu bo )

White bean curd

Introduction:

"Bless every friend, no matter which end of the world, which country of the earth, wish you a happy New Year's day and peace all the year round!"

Production steps:

Step 1: prepare materials:-

Step 2: dice the scallion, coriander, mushroom and scallion.

Step 3: put scallion, coriander, mushroom and diced scallion into minced meat.

Step 4: add the right amount of oil, soy sauce, oyster sauce, chicken powder, eggs and starch, stir well.

Step 5: use a knife to open the bean pudding and turn the bean pudding inside out.
(I prefer to turn the bean curd over like this. It tastes crispy when fried.)

Step 6: brew the stuffing in the bean pudding.

Step 7: fill up a little bit to look good.

Step 8: heat the oil in the pan, put the bean sprouts into the pan, and fry them over low heat until golden or until the skin of tofu is cooked.

Step 9: put it in reserve.

Step 10: add proper amount of oil into the pan and saute the chives. Add protein solution, pour a little water, then add starch to collect juice.

Step 11: drizzle the juice with fermented tofu and serve. Note: (use small fire in the whole process)

Step 12: finished product @ @ white tofu

Materials required:

Tofu pudding: right amount

Minced meat: moderate

Mushroom: right amount

Egg: right amount

Scallion: right amount

Coriander: right amount

Scallion: right amount

Note: intimate secret: when choosing doubu, you must choose the bulging, square shape, because the shape is not neat, it is difficult to brew, and filling in doubu is difficult to fill.

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: onion

Chinese PinYin : Xue Bai Niang Dou Fu Bo