Braised bean curd(hong shao dou fu )

Braised bean curd

Introduction:

"Very simple and delicious tofu"

Production steps:

Step 1: cut bean curd into pieces and blanch it in boiling salt water for 1 minute; chop green onion and ginger and garlic, and mix rock sugar, oyster sauce, soy sauce, cooking wine, rice vinegar, salt and chili oil into sauce;

Step 2: heat the oil in a hot pan and saute ginger, garlic and scallion;

Step 3: add the seasoning juice and proper amount of soup or water;

Step 4: bring the sauce to a boil

Step 5: pour in tofu and cook for 4 or 5 minutes. When the soup is about to dry, sprinkle in chicken essence and shake the bottom of the pot. Then pour in the starch, shake the pot again, or stir fry with a spatula carefully for 2 times to start the pot; sprinkle with scallions when serving.

Materials required:

Tofu: 1 piece

Scallion: 1

Ginger: 1 yuan

Garlic: 4

Oyster sauce: 1 teaspoon

Raw soy sauce: 1 teaspoon

Soy sauce: 1 / 2 spoon

Cooking wine: 1 teaspoon

Rice vinegar: 1 / 2 spoon

Chili oil: right amount

Salt: right amount

Chicken essence: appropriate amount

Rock sugar: 3

Starch: 1 bowl

Note: 1, tofu into salt water hot, you can remove the fishy smell and gypsum powder in tofu, and can prevent tofu easily broken. 2. When the tofu is cooked in the pot, remember to shake the pot from time to time to avoid sticking to the pot. Old tofu can be stir fried with a spatula. 3. Like soup can put more water or soup, soup need not close too dry.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Hong Shao Dou Fu