Frozen tofu with double peppers(shuang jiao dong dou fu )

Frozen tofu with double peppers

Introduction:

"Frozen tofu is made from fresh tofu. It has many pores, good elasticity, rich nutrition and delicious taste. After freezing, the internal structure of tofu changed, its shape was honeycomb and its color became gray, but protein, vitamins and minerals were less damaged. Bean curd after freezing, can produce a kind of acid material, this kind of acid material can destroy the body fat, if you can often eat frozen bean curd, is conducive to fat excretion, so that the body fat accumulation is constantly reduced, to achieve the purpose of weight loss. Frozen tofu has many pores, rich nutrition, less calories and other characteristics, and will not cause obvious hunger. It is an ideal food for obese people to lose weight. "

Production steps:

Step 1: cut the frozen tofu into pieces and blanch it slightly. This dish is mainly steamed, so it doesn't need to be blanched for a long time. The main purpose is to remove the beany smell.

Step 2: load the disk

Step 3: Sprinkle red pickled pepper, sprinkle green millet pepper, steam for 8 minutes. Because pickled peppers are salty, there is no need to put salt

Step 4: pour the steamed water into the pot, add water and starch to make a thin layer

Step 5: Sprinkle with shallot and minced garlic, pour with less juice, and sprinkle with a little fried sesame

Step 6: pour a spoonful of raw soy sauce, and then drizzle with sesame oil. The seafood sauce I use is fresher than ordinary soy sauce. Because pickled pepper itself is salty, if pickled pepper salty enough, can no longer put soy sauce

Materials required:

Frozen tofu: right amount

Pickled pepper: right amount

Spicy millet: moderate

Shallot: moderate

Garlic: right amount

Sesame: right amount

Soy sauce: moderate

Sesame oil: appropriate amount

Note: 1, this dish do not put salt, because pickled pepper itself has a salty taste. 2. Different pickled peppers have different saltiness because of different pickling. If pickled peppers are salty enough, soy sauce can not be put in the back. 3. Old tofu or tender tofu can be made. I like to use tender tofu because it has less beany smell. 4. I don't use a lot of pickled peppers, and I specially buy them that are not too spicy, so my son also likes them

Production difficulty: simple

Process: steaming

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Shuang Jiao Dong Dou Fu