Braised beef with tender tofu(niu rou shao nen dou fu )

Braised beef with tender tofu

Introduction:

"My father-in-law has bad teeth and likes to eat soft and rotten dishes. Therefore, tofu has become his favorite dish. In the past, when I made tofu, I had to fry it on both sides first, and then stew it with seasonings. However, my father-in-law didn't appreciate my way of doing it. He preferred my mother-in-law's way of directly stewing tofu, saying that the tofu was tender and delicious, because I lived with my mother-in-law for many years. Over the years, I gradually learned my mother-in-law's way. This evening, my father-in-law is going to eat tofu, so I followed my mother-in-law's practice and slightly improved it. I added some stewed beef pieces and gravy left over from making beef noodles that day to make a plate of tender beef tofu. As a result, my father-in-law praised me very much. Ha ha ha, I think to make a plate of dishes that old people love is a kind of filial piety to them. "

Production steps:

Step 1: oil the hot pot.

Step 2: put in onion, ginger and garlic, stir fry until fragrant.

Step 3: pour in a little hot water.

Step 4: pour the bean curd cut into mahjong cubes.

Step 5: add 2 teaspoons salt.

Step 6: pour in the right amount of beef gravy.

Step 7: put the cut beef in the oven.

Step 8: add a spoonful of soy sauce, color and seasoning.

Step 9: cover the pot, high heat for three or four minutes, add a little chicken essence, then out of the pot.

Materials required:

Tofu: 500g

Stewed beef: 100g

Onion, ginger and garlic: right amount

Marinated beef juice: right amount

Oil: right amount

Salt: 2 teaspoons

Raw soy sauce: 1 teaspoon

Chicken essence: a little

Note: the key of this bean curd dish is tenderness. Therefore, the cooking time should not be long, and the bean curd must not burn holes. 2. Tofu is not easy to taste, coupled with the short time to burn, so you can add more salt.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Niu Rou Shao Nen Dou Fu