Sauteed Tofu, Home Style(jia chang dou fu )

Sauteed Tofu, Home Style

Introduction:

"A dish that my sister loves to eat, I learned it on the Internet and tasted the practice of the restaurant downstairs carefully, and I succeeded."

Production steps:

Step 1: basic materials: bean curd, green and red pepper, bean paste, fungus, green onion, garlic, tomato. Soak Auricularia auricula in warm water for about 10 minutes, wash and remove the roots.

Step 2: cut tofu into 1 cm thick triangular slices, green and red pepper into rolling blades, slice garlic, green onion into small sections, tomato into small pieces, and set aside.

Step 3: pour the oil into the frying pan, cook it over low heat for a while, add the bean curd slices, fry until both sides are golden, then leave the pan for use.

Step 4: pour the oil into the frying pan over low heat. Add onion and garlic slices, put in a spoonful of Pixian bean paste, stir fry over low heat until fragrant.

Step 5: add green and red peppers and washed Auricularia auricula, turn to high heat and stir fry. Pour half a spoonful of salt, two spoonfuls of sugar, one spoonful of soy sauce, two spoonfuls of soy sauce, one spoonful of cooking wine and one spoonful of fresh shellfish sauce into a bowl, add a little hot water, stir well, pour into the pot and continue to stir.

Step 6: stir fry over high heat for a few minutes, add the fried tofu and continue to stir fry evenly.

Step 7: add boiling water to the pot, the amount of water should be over the tofu, then cover it and simmer for five minutes.

Step 8: put in the cut tomatoes, put a spoonful of chicken powder, stir fry evenly, then continue to cover stew.

Step 9: after being fully flavored, mix the starch with cold water, pour it into the pot and heat it for a while. The soup will thicken and then come out of the pot.

Step 10: it's done.

Materials required:

Tofu: 500g

Red pepper: one

Green pepper: two

Auricularia auricula: right amount

Tomato: half a piece

Onion: one

Garlic: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Soy sauce: moderate

Old style: moderate

Fresh shellfish sauce: right amount

Chicken powder: right amount

Pixian Douban sauce: right amount

Note: 1. Douban sauce is very salty, old soy sauce and fresh shellfish sauce are also salty, so salt must be put less; 2. The last tomato can neutralize the stimulation of Douban sauce; 3. Students who like garlic sprouts can put a little garlic sprouts before frying; 4. When frying tofu, the heat should be controlled well, once the fire is too hot, the paste taste of tofu is very heavy, and it will be easy It's terrible.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Jia Chang Dou Fu