Braised bean curd with sausage(xiang chang hong hui dou fu )

Braised bean curd with sausage

Introduction:

"Bean curd produces body fluid, moistens dryness, clears heat and detoxifies. Bean curd is smooth and tender, and can be burned, stewed, fried, fried and made into soup. Sausage is home-made, salty and fragrant. This sausage red stewed tofu is a home cooked dish, which combines the frying and stewing methods of tofu, with the salty flavor of sausage

Production steps:

Step 1: rinse the tofu and cut it into small pieces

Step 2: peel and slice the garlic, shred the red pepper, cut the scallion into sections, and cut the scallion leaves into pieces

Step 3: wash the sausage, soak it in advance, soak it to Microsoft, slice it

Step 4: wash the sausage, soak it in advance, slice it, boil hot water in the pot, blanch the sausage slices, remove and drain the water for later use

Step 5: in another pan, heat up and pour a little oil. Add tofu and fry over medium heat until golden on both sides. Set aside

Step 6: pour a little more oil, stir fry garlic slices until fragrant, add a spoonful of Pixian bean paste, stir fry red oil

Step 7: add scallion and red pepper and stir fry

Step 8: stir fry the sausages

Step 9: pour in a bowl of water and simmer for a while

Step 10: then pour in the tofu, stir in the soy sauce, sugar, pepper and salt, stir well, then pour in a little water, cover the pot and simmer for 5 minutes

Step 11: pour in a little water, mix the starch well, sprinkle in the scallion and take it out of the pot

Materials required:

Tofu: 250g

Sausage: 1

Oil: right amount

Salt: right amount

Red pepper: 1

Garlic: 2 cloves

Chives: 2

Pixian bean paste: 1 tablespoon

Soy sauce: a little

Sugar: a little

White pepper: a little

Starch: a little

Note: sausages can also be changed to Bacon, blanching with water can remove saltiness, but also make the taste soft and tender. Sausages, bean paste, soy sauce have a certain degree of salt, please remember to put salt

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Chang Hong Hui Dou Fu