Sichuan bean curd
Introduction:
"I always like the meat and bean curd in Sichuan. Every time I go out on a trip, I always don't forget to order this dish. It has strong bean flavor, meat and vegetable collocation, and a pot of warm meat and bean curd. Basically, I have vegetables, soup and meat."
Production steps:
Step 1: soybeans with blisters up on it.
Step 2: drain.
Step 3: put into the cooking machine.
Step 4: put it into the cooking machine and beat it into soybean milk.
Step 5: filter well with gauze bag.
Step 6: filter out the soybean milk.
Step 7: melt the sail with cold water.
Step 8: Boil the filtered soybean milk in the pot, then turn off the fire, gently pour the gall alum water into the pot with a spoon, and turn clockwise for several times. Gently press the separated bean flower with a spoon. Cover for 15 minutes.
Step 9: pour a little oil into the frying pan, saute ginger slices, sauerkraut and ham sausage, then add water, bring to a boil, put the mushroom and black fungus in, and finally add the bean curd before leaving the pan. Put it into the soup pot and put it on the alcohol stove to enjoy the delicious meat bean flower.
Materials required:
Soybeans: moderate
Ham sausage: one
Pickled cabbage: a handful
Mushroom: how many
Auricularia auricula: how many
Chives: a little
Ginger: how many slices
Danfan: a small piece
Soy sauce: moderate
Turmeric oil: right amount
Spicy oil: right amount
Note: 1, can cook a few pieces of meat into, or crisp meat. There are also pig hearts. For simplicity, I only put ham sausages. 2. Add danfan water a little bit, don't pour it in at one time. 3. If it's too much trouble, just go and buy bean curd. It's a little time-consuming. But it's safer and more delicious.
Production difficulty: ordinary
Process: boiling
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Si Chuan Hun Dou Hua
Sichuan bean curd
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