Preserved beancurd with celery
Introduction:
Production steps:
Step 1: 1. In a skillet, add large ingredients, dried red pepper, shredded ginger and peanuts. Take out the spare.
Step 2: 2. Cut celery into rhombus, and cut dry red pepper into sections. Shredded ginger and sliced garlic.
Step 3: 3, Yuzhu bubble ahead of time.
Step 4: 4. Boil with water, add celery and blanch for 8 minutes. Then remove the supercooled water quickly and drain it for standby.
Step 5: 5, will bubble good Yuba supercooled water, cut into sections.
Step 6: 6. Put the dried beancurd and celery in a slightly larger bowl, add the refined salt and chicken essence, and mix well.
Step 7: 7. Pour corn oil into the frying pan, add shredded ginger, sliced garlic and dried red pepper, and saute until fragrant.
Step 8: 8. Quickly pour the hot oil on the mixed ingredients.
Step 9: add the peanuts to the plate.
Materials required:
Celery: 1
Yuzhu: 3
Dry red pepper: right amount
Shredded ginger: right amount
Garlic slices: appropriate amount
Peanuts: right amount
Corn oil: right amount
Refined salt: right amount
Chicken essence: appropriate amount
Note: 1. Yuba must be soaked in advance. 2. The peanut kernel is cooked with large ingredients, and the stem is delicious. 3. Finally, pour oil while it's hot.
Production difficulty: ordinary
Process: mixing
Production time: 10 minutes
Taste: slightly spicy
Chinese PinYin : Liang Ban Xi Qin Fu Zhu
Preserved beancurd with celery
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