Stewed bean curd with baby vegetable(wa wa cai hui yu zi dou fu )

Stewed bean curd with baby vegetable

Introduction:

"Yuzi tofu is what we usually call Japanese tofu, also known as egg tofu. The texture is very similar to tofu, but it does not contain any beans. With eggs as the main raw material, it not only has the smoothness and tenderness of tofu, but also has the delicious fragrance of eggs. Yuzi Baizhen, an article published in 1785 in the secret box of Wanbao cuisine, recorded the method of making Yuzi tofu, which was later spread in Southeast Asia and introduced to China from Malaysia in 1995. At first, Japanese tofu only appeared as a special dish in some high-end restaurants. Because of its environmental protection and health, good taste, convenient production and many other characteristics, Japanese tofu catered to the Chinese people's eating habits, and gradually entered the life of ordinary people. Yuzi tofu is not high in calories, low in fat, and has the functions of reducing blood pressure, resolving phlegm, anti-inflammatory and beauty. Therefore, it's also a good choice to make a dish of Yuzi tofu after the Spring Festival

Production steps:

Step 1: take out the Yuzi tofu carefully and cut it into 5mm thin pieces; wash the baby cabbage, cut the top and the leaves separately; wash the fresh mushrooms, and draw a cross knife on the back; cut the pork into thin slices; cut the carrot into thin slices; cut the scallion into oblique blades; cut the garlic into mince and ginger into shreds.

Step 2: marinate the cut pork with soy sauce, rice wine and a little white powder for 10 minutes

Step 3: pour the Taibai powder into the cut Yuzi tofu.

Step 4: heat up the pan and put more oil in it. Put Yuzi tofu into the pot in turn and fry it over medium heat until it is slightly burnt on both sides. Set aside.

Step 5: leave a proper amount of oil in the pot, and put the salad oil in the marinade into the pickled pork.

Step 6: add garlic, ginger and scallion slices and saute until fragrant

Step 7: stir fry mushrooms and meat slices until fragrant

Step 8: stir fry baby cabbage and carrot slices

Step 9: add the remaining baby cabbage leaves and stir fry a few times

Step 10: add soup, fried egg and tofu, add seasoning oyster sauce, salt, sugar and chicken powder in turn, bring to a boil, turn to low heat and cook until delicious

Step 11: thicken with a little white powder before boiling, pour in vinegar and sesame oil, mix well and put on a plate.

Materials required:

Yuzi tofu: two

Baby food: 200g

Pork: 60g

Mushroom: 45g

Carrot: 20g

Garlic: 30g (about 6 pieces)

Ginger slices: 10g

Scallion white: 15g

Soup: 200cc

Taibai powder: appropriate amount

Oyster sauce: 1 tbsp

Salt: a little

Sugar: 1 teaspoon

Chicken powder: 1 tsp

Vinegar: 1 / 2 teaspoon

Sesame oil: 1 teaspoon

Soy sauce: 1 / 2 teaspoon

Rice wine: 1 teaspoon

Salad oil: right amount

Note: 1. When stir frying pork with some white powder and salad oil, you can lock the moisture and oil of the meat, making it more tender and smooth, and it will not taste like firewood ~ ~ ~ 2. 3. Taibai powder in seasoning is a kind of thickening powder used by every household in Taiwan. It is similar to starch or raw powder on our side. It also plays the role of thickening. It's just thickened with Taibai powder. It's not easy to thin the soup when it's cold. Dishes can keep more lasting ~ ~ ~ children's shoes without white powder can use raw powder or starch ~ ~ ~ 4. Soup is not seasoned, usually have the habit of boiling soup can use soup, if not, it can be replaced by water. The taste might be almost there. If you want to be extremely lazy children's shoes, you can buy the soup treasure sold in the supermarket. Just put a 200cc water in it. Attention, if you put thick soup treasure, you don't need to add any seasonings, because thick soup treasure has a strong flavor, and you can't eat it with seasonings ~ ~ ~ I've tried thick soup treasure, and the taste is not bad ~ ~ ~ 5. If you don't make much, you can take the tender part in the middle, of course, you can put it all according to the principle of no waste. Mushrooms can also be sliced, carrots at home there is no special cutting tools, slicing is OK. 6. Originally, Yuzi tofu was fried and then stewed to taste better. In order to reduce the amount of heat and oil, I used fried tofu instead. It's also good to eat~~~

Production difficulty: simple

Craft: Stew

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Wa Wa Cai Hui Yu Zi Dou Fu