Fried bean curd with chopped rice sprouts(sui mi ya cai shao dou fu )

Fried bean curd with chopped rice sprouts

Introduction:

"Tofu has the effects of high protein, low fat, lowering blood pressure, blood fat and cholesterol. It is a good food for both the old and the young, for health preservation and longevity. When summer comes, we usually eat cold and tender tofu. LG in our family always says tofu is not delicious. It's insipid and easy to get stones. Ha ha ~ ~ no ~ ~ today, I bought a piece of old tofu and cooked it with the broken rice sprouts from the "rice noodle companion". It's delicious. Yesterday, I saw teacher Mi Ya cooking fish in an iron pot. Today, I used the same method of "hot pot with cold oil" to cook this kind of tofu. I'd like to share it with you

Production steps:

Step 1: prepare materials ～～

Step 2: cut tofu into pieces. I cut it into small pieces to make it taste better

Step 3: add cold oil in a hot pan and fry tofu

Step 4: one side is fried and the other side is turned. In fact, I turned it with a shovel and almost fried it on all sides. Ha ha!!

Step 5: put a proper amount of salt in the middle and fry it with tofu. It will make tofu taste early. Bottled rice sprouts are originally eaten with noodles and rice. They are already salty and spicy, so the salt should be appropriate. Otherwise, if it is too salty, it will not taste good

Step 6: pour in the sprouts and stir fry carefully to avoid bean curd breaking

Step 7: pour in cooking wine ～～

Step 8: add a small amount of water to level with tofu

Step 9: simmer for five minutes, sprinkle with scallion, add a little chicken essence, and then remove from the pot

Step 10: it's on the table

Materials required:

Tofu: 500g

Rice sprouts: 2 tbsp

Scallion: 1

Salt: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Note: this kind of tofu is good for tender tofu with inner fat, which is easy to break. The sprouts are salty and spicy, so when adding salt, we should pay attention not to salty and slightly spicy sprouts, because we can't eat spicy, so we put 2 small spoonfuls. If we can eat spicy, we can put more, and then dry pepper is also good

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Sui Mi Ya Cai Shao Dou Fu