Pickled bean curd casserole(pao cai dou fu sha guo )

Pickled bean curd casserole

Introduction:

"Winter is the time for the body to store energy. What many people like to do most is eat to store energy for the cold body. Beijing's ultra-low air temperature for two consecutive weeks accelerated the accumulation of fat. Therefore, many people always worry that eating too much meat will make them fat, which will affect their image when they unload their thick winter clothes. In fact, some meats, especially the delicacy made from their unique parts, allow you to taste the delicacy of meat dishes and replenish energy, while not easy to gain weight. You can enjoy yourself in the cold season. In winter, we should eat more meat, which is in line with the law of "confining storage and tonifying" in winter, and also out of the need of cold weather. This pickled bean curd casserole is evolved from Sichuan pickled hotpot. Bean curd is rich in vitamin B2, which can reduce the rapid loss of heat in the body during normal work and activities. It not only helps to maintain energy, but also helps to improve your cold resistance. It is simple and easy to do, less greasy, and very tasty. "

Production steps:

Step 1: prepare 300 grams of tender tofu.

Step 2: wash and cut pork into 1cm square pieces.

Step 3: Sichuan pickles (1 pack) 250 grams.

Step 4: cut the tender tofu into pieces, squeeze the dried mushrooms and cut them into strips.

Step 5: cut ginger and scallion into shreds.

Step 6: in a casserole, add chicken soup without water.

The seventh step pickled cabbage, letinous edodes, soy sauce, ginger, onion, and a little baijiu. Pour the pork slices into the medium and cook for 5 minutes.

Step 8: pour in the tender bean curd, stir gently, and cook over medium heat until boiling.

Materials required:

Pork: 100g

Tender tofu: 300g

Mushroom: 3

Sichuan pickles: (1 pack) 250g

Scallion: right amount

Baijiu: moderate amount

Soy sauce: moderate

Chicken soup: right amount

Note: 1, brush hot pot dishes can be put inside cooking, such as balls, fans, cabbage, etc., according to their own taste to do. 2. The pickle juice in the bag is poured into the pot to make the pickle flavor in the soup more rich. 3. Clear chicken soup and pickles are salty, seasoning should not add salt, just add a little soy sauce to taste, otherwise it will be too salty bitter.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Pao Cai Dou Fu Sha Guo