Braised black bean curd with agaric(mu er shao hei dou fu )

Braised black bean curd with agaric

Introduction:

"After homemade black tofu, there are a series of follow-up products. One of them is the black tofu made by ourselves. It's really delicious. It's delicious."

Production steps:

Step 1: prepare the material, soak black fungus in advance and wash, and wash hot pepper;

Step 2: mix minced meat with a little salt, a few drops of soy sauce, a few drops of rice wine and dry starch, marinate for 5 minutes, cut red pepper and onion into small pieces;

Step 3: put the self-made lard into a hot pot to boil;

Step 4: slide in the black bean curd gently from the edge of the pan and use medium heat;

Step 5: fry on both sides until golden yellow;

Step 6: take out the black tofu;

Step 7: leave oil in the pan, add minced meat and stir fry slightly, then add onion and stir fry;

Step 8: add Auricularia auricula and red pepper and stir fry until the onion breaks;

Step 9: add half a teaspoon sugar and stir well;

Step 10: add June fresh soy sauce and stir well;

Step 11: add boiling water until the tofu is almost gone, then add the steamed fish and soy sauce, mix well, cover the pot and simmer for 5 to 10 minutes;

Step 12: take out the cooked bean curd box, agaric pepper, thicken the remaining juice with appropriate amount of starch, and pour it on the bean curd.

Materials required:

Homemade black tofu: 200g

Auricularia auricula: right amount

Onion: half

Red pepper: 1

Minced meat: a little

Starch: appropriate amount

June fresh soy sauce: right amount

Steamed fish soy sauce: right amount

Sugar: half a teaspoon

Homemade lard: 2 teaspoons

Salt: right amount

Rice wine: moderate

Dry starch: appropriate amount

Note: Xiao Jishi: 1. You can add salt to seasoning according to your own taste when you make the final offer; 2. Tofu doesn't need to be fried too hot, so it tastes old. When you fry tofu, you can dip it in starch before frying; 3. Adding sugar can improve freshness.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: other

Chinese PinYin : Mu Er Shao Hei Dou Fu