Private tofu(si fang dou fu )

Private tofu

Introduction:

"There are always unexpected surprises in life, and there are also many surprises in cooking. This bean curd is made unintentionally, which is a pure surprise. I originally planned to make a stewed bean curd with dried radish, but I found that the dried radish had grown hairy, and there was still half a bag of sprouts left after fried rice with sprouts in the refrigerator. I tried to make this dish, and it tasted very good. I like tofu, and I have another delicious food to choose from. "

Production steps:

Step 1: soak two pieces of tender tofu in brine for 10 minutes;

Step 2: prepare the accessories at the same time;

Step 3: Chop ginger and garlic and set aside;

Step 4: take a plate of tofu, sprinkle with a little salt, spread with sprouts, and steam for 20 minutes;

Step 5: while steaming tofu, take another pot, add a little oil to heat, add chopped ginger and garlic, stir fry over low heat until fragrant, add Laoganma oil, pepper and soy sauce (be careful of oil splashing at this time);

Step 6: then pour the hot oil into the steamed tofu.

Materials required:

Tofu: 100g

Sprouts: 30g

Garlic: half head

Ginger: 3 tablets

Laoganma oil chili: 10g

Edible oil: right amount

Salt: right amount

Soy sauce: 8 ml

Precautions: 1. Bean curd soaked in brine can make bean curd not fragile; 2. Bean sprouts have salty taste, and add the salty taste of soy sauce and old Ganma, so salt should be used with caution, a little bit is good, or not; 3. Bean sprouts can also be changed into mustard, pickled cabbage, dried radish, and so on, which is another flavor.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Si Fang Dou Fu