Stewed bean curd(hong lu dou fu )

Stewed bean curd

Introduction:

"Why red stewed tofu? Because I added brown sugar to the stewed soup. The bittern is still composed of star anise, Chinese prickly ash, dried red pepper, fragrant leaves, soup essence, soy sauce and cooking wine. The only difference is that I didn't put salt, but added more soy sauce and some ginger brown sugar. The stewed tofu is slightly salty, and the fine tofu is slightly sweet. Also, I forgot where I first saw this dish. When I saw people's tofu shapes at that time, I thought, how long will it take for the fried tofu to fill the whole dish? Will it break when frying? This time, through my own on-the-spot thinking, I realized that tofu can not be cut into super long pieces, just cut with a slanting knife, and then the plate will look like yellow and white. "

Production steps:

Step 1: cut tofu into long strips and fry in a pan until both sides are yellow and crisp.

Step 2: prepare the soup. (the bittern is still made up of star anise, Chinese prickly ash, dried red pepper, fragrant leaves, soup essence, soy sauce and cooking wine. The only difference is that I didn't put salt, but added more soy sauce and some ginger brown sugar.)

Step 3: put the fried tofu into the old soup, boil it over high heat, turn off the fire for 15 minutes, and soak it thoroughly to make it tasty.

Step 4: take out the marinated tofu with the interval cutter.

Step 5: put a little space in the middle into a line in the dish.

Materials required:

Tofu: right amount

Old soup: right amount

Note: the material used in bittern can be adjusted according to your own preference.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hong Lu Dou Fu