Private dish: fried bean curd with leek(si fang cai jiu cai chao dou gan )

Private dish: fried bean curd with leek

Introduction:

"It's still chilly in spring. Spring leeks come into the vegetables. Leek, also known as "qiyangcao", is warm in nature and has the function of tonifying kidney and Yang, which is also known as the meat dish in vegetarian dishes. In spring, the climate is different. It is suggested that you eat more spring leeks in order to dispel the cold. Moreover, in spring, the body's liver Qi is too strong, which affects the digestion and absorption function of the spleen and stomach. Eating more spring leeks can enhance the Qi of the spleen and stomach, which is beneficial to the liver function. "

Production steps:

Step 1: dry clean the bean curd, drain the water and cut it into cubes;

Step 2: remove the old leaves of leeks, soak them in water for a while, wash them, drain the water, and chop them for later use;

Step 3: remove the pedicels, wash and cut into circles;

Step 4: cut the dried red pepper and prepare the pepper;

Step 5: heat up the oil in a hot pot, stir in dried red pepper and prickly ash, and stir in dried tofu;

Step 6: add cooked oil pepper, stir fry evenly;

Step 7: add appropriate amount of sugar;

Step 8: add spicy millet and stir fry;

Step 9: stir fry spicy millet until fragrant, add leeks and stir fry;

Step 10: add salt;

Step 11: add chicken essence and stir fry evenly; turn off the heat and start the pot.

Materials required:

Leek: 200g

Dried tofu: 4 pieces

Spicy millet: 12

Dry red pepper: right amount

Zanthoxylum bungeanum: right amount

Cooked spicy oil: right amount

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Note: 1, if you can eat spicy, you can stir fry millet spicy with dry red pepper; 2, if you can't eat spicy, don't put millet spicy;

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: Super spicy

Chinese PinYin : Si Fang Cai Jiu Cai Chao Dou Gan