Braised bean curd with sauerkraut(suan cai shao xue dou fu )

Braised bean curd with sauerkraut

Introduction:

"When there's no appetite in summer, it's sure to make people have a good appetite to see the bright chili peppers and sour sauerkraut. Simple bean curd vegetable, add sauerkraut, coupled with spicy pepper oil, the same is delicious

Production steps:

Step 1: prepare all the ingredients.

Step 2: put the blood clot into the boiling water and cook for 2 minutes.

Step 3: soak pickled cabbage in water for 10 minutes.

Step 4: slice tofu and soak in light salt water for 10 minutes.

Step 5: heat the oil in a wok and saute the onion, ginger and garlic.

Step 6: pour in the sauerkraut and stir fry until fragrant.

Step 7: pour in the clot and stir fry.

Step 8: add cooking wine.

Step 9: add soy sauce, sugar and salt, and boil for 5 minutes.

Step 10: pour in the tofu and cook until it tastes good.

Step 11: pour the green pepper into it and stir well. Add a little chicken essence and turn off the heat.

Step 12: take another pot, add sesame oil, Chinese prickly ash and dried hot pepper, fry until fragrant.

Step 13: pour oil on tofu and remember.

Materials required:

Blood tofu: 250g

Tofu: 200g

Sauerkraut: 150g

Green pepper: one

Scallion: right amount

Ginger: right amount

Garlic cloves: 3

Zanthoxylum bungeanum: 20

Dried pepper: 3

Salt: right amount

Cooking wine: 10g

Sugar: 2G

Soy sauce: 15g

Chicken essence: a little

Sesame oil: appropriate amount

Note: the blood clot should be boiled first to remove some blood. Bean curd soaked in light salt water can remove some beany smell, but also can make the bean curd not fragile rotten.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Suan Cai Shao Xue Dou Fu