Braised thousand page tofu(hong shao qian ye dou fu )

Braised thousand page tofu

Introduction:

"Spring is coming. Of course, we should start to lose weight to make our fresh spring clothes more beautiful. Women are always like this. When they want to dress well, they decide to lose weight. When they get greedy, they forget about beauty. But it's meaningless. Now, as long as they like it and are happy, what's wrong? I once had a vegetarian feast, on which there were many kinds of fake meat, all made of bean products. It is often fried and then poured with a variety of flavors of juice, and those with excellent cooking skills can almost fake. The day before yesterday, I found a bag of thousand page tofu in the refrigerator and thought it would be good to make a braised dish with it. After a try, it really tastes good. However, in order to reduce the oil, it is not fried, but fried with a little oil. The aroma is still the same, but the oil is less, very healthy. After being fried, the porous thousand page bean curd is fragrant and full of the classic braised sauce. It is soft and tender, and has the unique taste of q-bomb. It really tastes better than meat. Coupled with nutritious cabbage, carrots, such a vegetable can also make carnivores love it. Women, in order to wear more beautiful floating clothes and make themselves more confident, let vegetarianism take action when losing weight and nourishing stomach in spring

Production steps:

Step 1: take the tofu out of the box and let it dry until the surface water evaporates.

Step 2: wash the cabbage and cut into small pieces.

Step 3: wash, peel and dice carrots.

Step 4: wash, peel and dice the onion.

Step 5: pour a little oil into the frying pan. When the oil temperature rises, put in tofu and fry over low heat.

Step 6: fry the bottom side golden, brush a little oil on the top with a brush.

Step 7: turn over and fry until golden on both sides.

Step 8: pour a little oil into the pot, add onion after the oil temperature rises, stir fry until fragrant.

Step 9: pour in some boiling water, add salt, soy sauce, sugar and cooking wine, mix well, and bring to a boil.

Step 10: skim the foam, add the tofu, turn the heat down, add the lid and simmer for about 8 minutes.

Step 11: add cabbage and carrot, add a little salt and chicken essence, stir well.

Step 12: collect the thick soup over high heat, pour in a little water starch twice, mix well and serve.

Materials required:

Thousand page tofu: 200g

Cabbage: 100g

Onion: 30g

Carrot: 20g

Boiled water: appropriate amount

Oil: right amount

Salt: right amount

Raw soy sauce: 1 teaspoon

Sugar: right amount

Cooking wine: 1 / 4 spoon

Chicken essence: 1 / 8 spoon

Starch: a little

Note: 1, thousand pages of tofu in the box when there is a certain amount of water, fry before air once, to avoid oil collapse. 2. There are many small holes on the surface of tofu, which absorb more water. The amount of water needed to be added at a time when the tofu is boiled can not pass the tofu. 3. After stewing, if the soup is rare, you can omit the step of pouring water starch and directly serve it.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Qian Ye Dou Fu