Braised bean curd with minced meat(rou mo shao dou fu )

Braised bean curd with minced meat

Introduction:

Production steps:

Step 1: put the bean curd in a pot, pour boiling water on it, blanch it, filter out the water, and cut it into 1cm thick cubes (please ignore my knife work ⊙ ﹏ ⊙ b)

Step 2: cut the garlic into small pieces and add some scallions

Step 3: heat the pan, pour in the vegetable oil, because it is fried, so don't use too much. Fry the bean curd carefully for 3 minutes.

Step 4: fried tofu as shown in the picture

Step 5: marinate the minced meat with a little soy sauce for a while. This step can be carried out before frying tofu, so that after the tofu is fried, the minced meat will almost taste good. This step is only for the convenience of comparison.

Step 6: stir fry the minced meat in the pan to change color, then take out and set aside.

Step 7: leave the bottom oil in the pot, stir fry Pixian bean paste over low heat, then add 1 tbsp red oil peanut and stir fry. If not, add the drunkard peanuts before cooking

Step 8: add onion and garlic, stir fry until fragrant.

Step 9: turn the heat, add the previously fried minced meat and stir fry.

Step 10: put the fried tofu into the pot, add sugar, add a small bowl of water along the side of the pot, turn the heat down and simmer for 3 minutes. When the juice is dry, turn the heat to stir fry quickly.

Materials required:

North tofu: 1 piece

Minced pork: 1 liang

Garlic cloves: 3

Shallot: a period

Pixian bean paste: 1 tbsp

Red oil peanuts: 1 tbsp

Sugar: 0.5 tbsp

Raw soy sauce: 1 tbsp

Notes: 1. In the formula, red oil peanut is a kind of sauce similar to "Lao Ganma". You can also chop the drunkard peanut and stir fry it in high heat before it is out of the pot. Because of the addition of peanuts, the finished product adds another flavor. It's delicious. 2. When frying tofu, don't turn it over often. Fry one side completely and then the other side, or the tofu will fall apart

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Rou Mo Shao Dou Fu