Spicy pickled bean curd soup(zhong kou wei de suan la pao cai dou fu tang )

Spicy pickled bean curd soup

Introduction:

"After eating seafood for a few days, I changed a heavy taste today, but it's not very spicy. For those of us who don't know how to eat spicy food, it's just good. It's sour, hot and sweet. I always sweat when I eat with rice. I come here once in a while. It's very enjoyable ～～"

Production steps:

Step 1: prepare materials

Step 2: cut tofu into pieces and scallion into sections

Step 3: put lard in the pot

Step 4: stir fry pickles

Step 5: add tofu

Step 6: pour in boiling water, no dishes

Step 7: add the chili sauce (the spoon inside is a large spoon, and the chili sauce is slightly sweet)

Step 8: pour in a little cooking wine

Step 9: wait for the water to boil, add scallion, add a little chicken essence

Materials required:

Pickles: 70g

Tofu: 1 box

Scallion: 2

Korean chili sauce: 1 teaspoon

Cooking wine: a little

Chicken essence: a little

Note: 1. My pickle looks red, but it's only slightly spicy, so I add some chili sauce. 2. Cooking wine can be added or not, I add some according to my own taste. 3. There are sour cowpeas in the dish, and chili sauce is slightly sweet, so the soup is sour, hot and sweet, very refreshing

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Zhong Kou Wei De Suan La Pao Cai Dou Fu Tang