Bean curd dipped in water(nong jia zhan shui dou fu )

Bean curd dipped in water

Introduction:

Production steps:

Step 1: wash and tear Auricularia auricula into large pieces, slice tofu, about 8mm thick.

Step 2: add bean curd and agaric into hot water, then put them into cold water.

Step 3: pour the bottom oil into the pan, add minced garlic and ginger, and saute until fragrant.

Step 4: pour in Millet pepper and stir fry until fragrant.

Step 5: pour in soy sauce, vinegar, salt and cook for about half a minute..

Step 6: finally, add sesame oil, sesame paste, chive, coriander and chili oil into the cooked sauce. Stir well

Materials required:

Tofu: 1 piece

Auricularia auricula: 8

Millet pepper: 6

Ginger slices: 4

Garlic: 5

Vinegar: 4 teaspoons,

Soy sauce: 3 teaspoons

Salt: 1 teaspoon

Coriander: moderate

Chives: right amount

Sesame paste: 2 tablespoons

Sesame oil: 1 teaspoon

Chili oil: right amount

Note: 1. Tofu can't be cut too thin, boiled tofu and agaric are soaked in cold boiled water to prevent sticking. 2. When eating, tofu sticks to the sauce, and the sauce can also be seasoned according to your preference.

Production difficulty: simple

Process: mixing

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Nong Jia Zhan Shui Dou Fu