Steamed beancurd with red onion(zhu nan ri ji san shi san hong cong tou zheng fu zhu tu )

Steamed beancurd with red onion

Introduction:

"At the end of the new year, I came across the special product of Kaiping, which was sent by my colleague sister Wan Ling. Looking at such a beautiful Yuzhu, an idea crossed my mind. Such a beautiful Yuzhu should eat its purest flavor. I don't want any meat. I just steamed it and opened the package. A pure smell of soybeans came to my face. It was really delicious I can't wait to give full play to my creativity. "

Production steps:

Step 1: soak Yuba with water until soft.

Step 2: cut the dried beancurd and scallion into sections, cut the red scallion into small pieces, and spread them evenly on the plate.

Step 3: season with salt, sugar, soy sauce, a little white pepper and oil. Steam in wok.

Step 4: steam over medium heat for 8 minutes, drizzle with sesame oil and sprinkle with scallion.

Materials required:

Yuba: right amount

Ginger: a little

Red onion: 6

Scallion section: 6

Scallion: a little

Soy sauce: moderate

White pepper: right amount

Salt: right amount

Appropriate amount: sugar

Sesame oil: appropriate amount

Note: the best way to keep the original flavor of Yuzhu is to steam Yuzhu with red onion. My original idea is that Yuzhu is a vegetarian. If you don't add any meat flavor, how can you bring out its flavor first? So I think of the red onion, which is not only a vegetarian but also can bring out the fragrance, coupled with the white background, should be able to make Yuba more fragrant and attractive. Sure enough, the effect is very good. Two dishes of Hongji "steamed beancurd with red onion" are almost swept away by my mother and you. I know my attempt is really successful. Recommended: "genius Chef" -- Hongji

Production difficulty: unknown

Process: others

Production time: 10 minutes

Taste: Original

Chinese PinYin : Zhu Nan Ri Ji San Shi San Hong Cong Tou Zheng Fu Zhu Tu