Braised bean curd (original version)(hong shao dou fu yuan wei ban )

Braised bean curd (original version)

Introduction:

"Although I'm from Jiangxi, I didn't like spicy food very much since I was a child. I don't know why. I was very picky when I was young. I don't eat onion, ginger and garlic at all. Since I was very young, my mother always gave me a small portion when cooking, and then fried the rest with pepper. I started to eat some Peppers after I went to university. When I graduated from Shenzhen, I felt that the soil and water here was not suitable for eating peppers. I was very angry. Later, I found a husband from Chaozhou, who couldn't eat chili any more, so now what I do at home is basically a dish without chili. "

Production steps:

Materials required:

Old tofu: two pieces

Minced meat: moderate

Bean paste: right amount

Old style: moderate

Starch: appropriate amount

Garlic: two

Shallot: two

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: Original

Chinese PinYin : Hong Shao Dou Fu Yuan Wei Ban