[Pixian sauce, scallion and dried tofu]
Introduction:
Production steps:
Step 1: a bag of dried tofu, wash the surface with water.
Step 2: cut into small cubes and set them on a plate.
Step 3: 1 scoop cumin powder, 1 scoop prickly ash powder, 1 scoop five spice powder.
Step 4: Chop scallion and set aside.
Step 5: pour a proper amount of salad oil into the pan, which is about twice the amount of fried vegetables. Add two teaspoons of Pixian bean paste and stir fry the red oil slowly.
Step 6: put three kinds of powder into the stir fry.
Step 7: then put four spoonfuls of sugar.
Step 8: stir fry dried tofu for about five minutes.
Step 9: add half a teaspoon of salt, a teaspoon of chicken essence, scallion, stir fry evenly.
Materials required:
Dried tofu: one bag
Scallion white: moderate
Pixian bean paste: two teaspoons
Cumin powder: 1 teaspoon
Pepper powder: 1 spoonful
Five spice powder: 1 spoonful
Salad oil: right amount
Sugar: four teaspoons
Salt: half a teaspoon
Chicken essence: a spoonful
Note: warm tips: 1. When I stir fry well, I try the taste, and I don't think it's very salty, so I add half a spoonful of salt (maybe the spoon is a little big), but after adding it, I feel a little salty, but if it's with porridge, I won't drink beer. As a single tofu, the salt can be less, so it tastes sweet The tofu is dry. 2. The oil is twice as much as the usual cooking, so even if the tofu is cold and dry, the surface is not easy to be dried. If you don't think it's enough, you can double the amount of oil, but I'm afraid it's too greasy, so I don't put more. 3. The food and wine should be better after cooling.
Production difficulty: ordinary
Technology: stir fry
Production time: 10 minutes
Taste: salty and sweet
Chinese PinYin : Pi Xian Jiang Cong Hua Dou Fu Gan
[Pixian sauce, scallion and dried tofu]
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