Warm and delicious: Stewed dried tofu(nuan nuan de geng xian mei mi zhi dun dou fu gan )

Warm and delicious: Stewed dried tofu

Introduction:

"The weather is getting colder, and the hot pot is on the table again. This stewed dried bean curd is what my baby likes in the restaurant and asked me to make. It's improved and added the newly listed winter bamboo shoots. It's delicious immediately. The method is simple, the materials are easy to get, and it's very affordable to eat at home. I specially recommend it to you!"

Production steps:

Step 1: raw material cleaning.

Step 2: cut all the ingredients as shown in the picture.

Step 3: pour proper amount of oil into the pot and add shredded ginger first..

Step 4: stir fry the sliced meat.

Step 5: fry the meat until it changes color and fry it slightly.

Step 6: stir fry the bamboo shoots together. Stir fry the bamboo shoots a little more to remove the astringency.

Step 7: add proper amount of cooking wine.

Step 8: add some delicious soy sauce.

Step 9: cook for a while.

Step 10: add dried tofu.

Step 11: stir fry for a while, add salt.

Step 12: add some boiling water and cook.

Step 13: put it in a saucepan and simmer over low heat.

Step 14: when the soup is not much, add red pepper and green garlic

Materials required:

Dried red bean: 5 pieces

Refined meat: 100g

Winter bamboo shoots: 1

Red pepper: 1

Garlic sprouts: two

Shredded ginger: right amount

Oil: right amount

Salt: right amount

Cooking wine: moderate

Delicious soy sauce: right amount

Precautions: 1. When stewing in a small heat, cover the pot and leave a finger wide seam to prevent the soup from overflowing. 2. When the dried tofu is completely "fat", add red pepper and green garlic to keep the best flavor and color.

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Nuan Nuan De Geng Xian Mei Mi Zhi Dun Dou Fu Gan