Braised bean curd with barbecued pork(cha shao dou fu pao )

Braised bean curd with barbecued pork

Introduction:

"Li Jinji's barbecue sauce at home has two spoons left. It's not enough to make barbecue meat or chicken. What can we do? Yesterday bought tender tofu into old tofu, suddenly feel fried tofu bubble bar, that color red bright barbecue sauce to try. The color and taste are exactly what I want, so I say it's just right. "

Production steps:

Step 1: old tofu (tofu placed for a day), control the moisture, cut into cubes.

Step 2: Fry tofu in oil.

Step 3: deep fry until both sides are golden. When the tofu has a hard shell, the oil is forced out by the fire. Take out the oil control, you can use kitchen paper to absorb excess oil.

Step 4: put Li Jinji barbecue sauce into a small bowl, then pour in the soy sauce and vinegar.

Step 5: add salt and chicken essence

Step 6: pour in half a bowl of mineral water and stir well with chopsticks.

Step 7: pour the mixed juice into the pot.

Step 8: pour in the bean curd, stir fry quickly, stick the juice evenly, and then out of the pot. Sprinkle with scallions.

Materials required:

Old tofu: 2 yuan

Li Jinji barbecue sauce: 2 tbsp

Scallion: right amount

Soy sauce: 2 tablespoons

Vinegar: 1 tablespoon

Salt: half a teaspoon

Chicken essence: half spoon

Note: Tips: Li Jinji barbecue sauce contains honey, so don't put sugar. If you have white sesame, you can sprinkle some. Don't turn the tofu as soon as it's out of date. Turn it over when it's fried, otherwise it's easy to peel off.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Cha Shao Dou Fu Pao