Rice covered with bean curd(dou fu gai fan )

Rice covered with bean curd

Introduction:

"After getting used to the Sichuan style Mapo Tofu we are familiar with, thinking that we might be able to give ourselves a chance to change our taste, I came up with this Japanese home dish originated in Sichuan. Since I was a child in charge of the family, the "Chinese Sichuan flavor" which has been popular all over the world has been deeply imprinted into the bone marrow of some Japanese dishes. Like baking and desserts, the "copy" of Japanese style has a refreshing feeling. Although there is less red oil and spicy flavor of Sichuan flavor, it is just combined with the Japanese local seasoning system, which also makes people want to move It's delicious to try it at home. This is a fast Kwai dish. The method you need is not complicated. It's to spend some effort on tofu, first boil the water, put two slices of ginger and salt, and chill the cut tofu, then drain it and put it in cold water to cool it. This will make the tofu easier to maintain stable shape in the subsequent cooking process.

Production steps:

Materials required:

Minced beef: 150g (4 points fat and 6 points lean)

Wan tofu: 1 piece (box)

Garlic: 2

Ginger: 1 / 2tsp

Ginger: 2 tablets

White onion: 1 / 4

Shallot: 2

Scallion green: moderate

Dried red pepper: 2

Soy sauce: 1 / 4 cup

Kunbu juice: 1 / 4 cup

White sugar: 1 tsp

Sake: 1TBS

Weilin: 1TBS

Corn starch: 1 tsp

Salt: right amount

Ground black pepper: right amount

Sunflower seed oil: right amount

Water: moderate

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Dou Fu Gai Fan