Bean curd with red milk sauce(hong ru jiang dou fu )

Bean curd with red milk sauce

Introduction:

"This is a family - red bean curd with soy sauce. This red bean curd is originally made of bean curd. It comes from the same family as bean curd. Since the last time I used red bean curd to make small potatoes, which is very popular with my family, I used it to make my children's favorite tofu. The taste of the tofu is beyond imagination. The fried beancurd shell, with the delicious smell of red sufu, bite into the mouth. The skin is tough, the inside is soft, and there is a little soup in it. It's beautiful. The child only let me and his father taste two pieces, and then he took them to one side. His father rolled his eyes and said that the child's Maobing can't be used to eating alone any more. Ha ha, next time, it's not enough. As for it, it's less than two Yuan's tofu

Production steps:

Step 1: cut tofu into cubes.

Step 2: heat some oil in the pan and add tofu.

Step 3: fry until all sides are brown and shell.

Step 4: crush the red Sufu with a spoon.

Step 5: add appropriate amount of red rot milk, a little sugar and water.

Step 6: pour the bowl juice into the pot.

Step 7: bring the fire to a boil.

Step 8: add proper amount of soy sauce, turn to medium heat and slowly collect the juice.

Step 9: when the red juice is almost finished, add a little sesame oil.

Step 10: turn off the fire and sprinkle with scallions.

Materials required:

Tofu: right amount

Red Sufu: appropriate amount

Sufu juice: right amount

Scallion: right amount

Sesame oil: right amount

Sugar: right amount

Note: Red Sufu has a certain salty taste, soy sauce also has a salty taste, so, salt, do not add.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: other

Chinese PinYin : Hong Ru Jiang Dou Fu