Braised bean curd with soy sauce(jiang shao dou fu )

Braised bean curd with soy sauce

Introduction:

"Every morning, before going to work, cabbage will bow its head to my ear and say, remember to get up early and have breakfast, I answer vaguely. Then when he went back to the company to have breakfast and was ready to start the day's work, he sent a message asking me if I got up? Supervising me to get up early and eat breakfast has become a compulsory course every day. Although I like cooking, I often neglect breakfast because of sleeping in. Although I know the importance of breakfast, I always struggle to get up and not to get up for a while and go to sleep again That's how lazy people develop ~ ~ ~ o (∩)_ Today's dish "pig's feet" is bean curd. Bean curd is one of the favorites of Chinese cabbage. Use the cooking machine (or blender) to make the sauce of roasted tofu. Through stirring, onion and garlic are made into mud, and all kinds of seasonings are fully mixed, so that the flavor of the sauce is more rich and uniform. "

Production steps:

Step 1: cut tofu into small pieces and dry the surface with oil absorption paper; dice onion; mince garlic; cut green and red pepper into small rhombus (or directly cut into small pieces) and set aside

Step 2: take the ingredients and arrange the cup, add the diced onion and minced garlic, add rice wine, Shaoxing wine, oyster sauce, rock sugar, black pepper, Shacha sauce, maltose and mineral water, stir well and pour out

Step 3: heat the right amount of oil in the pan and fry the tofu

Step 4: fry until golden on both sides and set aside

Step 5: leave a little oil in the pot and fry the fragrant green and red pepper

Step 6: add the tofu and the sauce just stirred, turn the heat down and simmer until the soup is slightly collected, and then out of the pot

Materials required:

Tofu: 500g

Onion: 50g

Garlic kernel: 4 pieces

Red pepper: 1

Green pepper: 1

Rice wine: 1 tbsp

Shaoxing wine: 1 tbsp

Oyster sauce: 2 tbsp

Rock sugar: 5g

Maltose: 1 teaspoon

Black pepper: 1 / 4 tsp

Shacha sauce: 2 tbsp

Mineral water: 5 tbsp

Note: 1. If water tofu is too tender to fry, you can use old tofu, which is not easy to break. Because cabbage likes to eat tender tofu, so I made it with tender tofu. The texture of the two kinds of tofu is different, so the tofu tastes different. 2. If you use tender tofu, don't turn it over when frying, otherwise it's easy to break the tofu. When one side is cash yellow, it's not easy to break the tofu~

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jiang Shao Dou Fu