Braised bean curd in private house(si fang shao dou fu )

Braised bean curd in private house

Introduction:

"This private dish belongs to my husband and aunt. I stole my teacher this morning. The mother-in-law said tofu is better than meat. It shows that it is very successful. In the morning, I went to the market to buy dried beans from Puning instead of using local tofu. I heard that only in the morning. Puning bean curd is very famous here. Soybean products are made of soybean as main raw material, potato powder, gypsum and brine. It is characterized by flexible outer skin and tender and smooth inner flesh. Puning dried beans are fried, baked, fried and so on. It is said that it not only enjoys a high reputation at home, but also is a famous dish abroad. For example, in Thailand, Vietnam, Laos, Cambodia, Singapore and other places, overseas Chinese in Puning are engaged in dried bean business. Puning dried bean has become a brand of Chaoshan cuisine. "

Production steps:

Materials required:

Puning dried soybean: 500g

Dried mushroom: 20g

Minced meat: 100g

Oil: right amount

Scallion: right amount

Garlic: right amount

Red pepper: right amount

Raw powder: appropriate amount

Soy sauce: moderate

Oyster sauce: right amount

Chicken powder: right amount

Water: moderate

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Si Fang Shao Dou Fu