Tofu with tomato(xi hong shi niang dou fu )

Tofu with tomato

Introduction:

"Take a nap and have a dream. After tasting it, I think it's delicious. I'll share it with you. "

Production steps:

Step 1: cut the tofu into 1 cm thick triangular pieces, blanch it in a boiling water pan, take it out and air it on the container or chopping board, sprinkle a little salt and marinate for 5 minutes, then take it out in an oil pan (60% heat). When the oil temperature rises to 90% heat, fry the tofu again until golden yellow, and take it out. Peel the tomatoes and cut them into small pieces.

Step 2: the tofu should be cut into such triangular pieces, marinated and fried into golden yellow.

Step 3: take another pot, add proper amount of cooking oil, saute shallot and ginger powder. Stir fry the tomato until the red oil comes out. Add sugar, add the fried tofu, stir fry until the soup is thick, the tofu is soft and glutinous, add salt to adjust the taste. Mix three eggs and pour them on top. To be slightly shaped, stir fry out of the pan and put it on a plate.

Materials required:

Tomatoes: 500g

North tofu: 500g

Scallion: 10g

Eggs: 3

Ginger powder: 10g

Edible oil: 500g, actual consumption 20g

Salt: 10g

Soft sugar: 25g

Note: tofu is easy to go bad in summer. Refrigerated tofu in the refrigerator, before cooking, should be cut into triangular pieces and put into a boiling water pot to blanch for about two or three minutes. The tofu fried in this way is tender inside and scorched outside, and tastes good. If it's just bought bean curd, it can be fried directly in oil pan after salting.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: sour and salty

Chinese PinYin : Xi Hong Shi Niang Dou Fu