Stewed bean curd
Introduction:
"It's getting hotter and hotter. I didn't expect that summer is coming unconsciously. Looking at the hot sun outside the window, I can't help feeling how time flies! Ha ha, these words have nothing to do with today's food. When you are old, you want to nag. Anyway, time is unforgettable. Cherish every day
Production steps:
Step 1: dry clean the tofu and cut it into thin slices.
Step 2: put oil in the frying pan, add onion, ginger, garlic and dry red pepper to make it smell.
Step 3: pour in the right amount of water and add the marinated seeds.
Step 4: add dried tofu, soy sauce and marinated material package.
Step 5: add more sugar and salt.
Step 6: cover the pot and cook over low heat for more than 30 minutes.
Step 7: just collect the juice.
Materials required:
Zuming dried tofu: two pieces
Scallion: right amount
Ginger: right amount
Garlic: right amount
Dry red pepper: 4, 5
Wang Shouyi's bittern bag: one bag
Laoluzi: two tablespoons
Oil: 1 tablespoon
Salt: 1 teaspoon
Sugar: two teaspoons
Soy sauce: right amount
Precautions: 1. The soup in the pot should be over dried beans. 2. In the end, the juice can also be left uncollected, so that the dried beans can be soaked in the soup. 3. It's better to refrigerate for a few hours.
Production difficulty: simple
Process: brine
Production time: three quarters of an hour
Taste: spiced
Chinese PinYin : Lu Dou Gan
Stewed bean curd
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