Bean sprouts with fermented bean curd(fu ru dou ya )

Bean sprouts with fermented bean curd

Introduction:

"I learned this dish on TV before, and I tried to make it once. I remember it was like boiling bean sprouts with water first and then frying them. Fermented milk should be pressed into mud with a piece of fermented bean curd, then stirred with a little soup, and then fried bean sprouts. My fermented bean curd has been eaten, and only the fermented bean curd soup is left, so I simply use fermented bean curd soup to fry bean sprouts directly. "

Production steps:

Step 1: wash bean sprouts

Step 2: cut the green onion and prepare the fermented milk (it's better to use a piece of fermented milk to make mud, and then add some fermented milk to mix well. If we don't have the fermented milk, we'll use the fermented milk soup instead)

Step 3: heat oil pan, saute bean curd and onion until fragrant

Step 4: add bean sprouts and stir fry

Step 5: add the right amount of Zanthoxylum powder and stir well

Step 6: pour in the rotten milk and stir fry

Step 7: add a little water, cover and simmer for a while

Step 8: stir fry a few more times over the high fire and collect the soup

The ninth step: finally transfer chicken essence to the pot.

Materials required:

Bean sprouts: 200g

Oil: right amount

Sufu juice: right amount

Scallion: right amount

Pepper powder: right amount

Chicken essence: appropriate amount

Note: Sufu itself is very salty, no need to add salt

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Fu Ru Dou Ya