Bean curd pickles(dou fu pao cai )

Bean curd pickles

Introduction:

Production steps:

Step 1: cut the pork into a bite and mix it raw with proper seasoning.

Step 2: cut the pickle into proper size. After slicing the mushroom, cut the sweet pepper in half and take out the pepper seeds and cut them into shreds. Shred the scallions.

Step 3: cut tofu into slices, sprinkle with salt, extract water, and then apply mung bean powder. Put 2 tablespoons of cooking oil in the pan and fry until yellow.

Step 4: add 1 tablespoon of cooking oil, stir fry 1% pork and 2% scallion, then add pickle to stir fry. Add the mushroom and sweet pepper, then add the sauce and stir fry again.

Materials required:

Pickles: 150g

Tofu: 1 piece

Loin: 100g

Mushroom: 50g (one)

Sweet pepper: 1

Scallion: 1

Mung bean powder: right amount

Mashed garlic: 1 / 4 tsp

Ginger: 1 / 4 teaspoon

Sesame: 1 tablespoon

Cooking oil: 3 tablespoons

Salt: right amount

Sake: 1 / 2 teaspoon

Soy sauce: 1 / 2 teaspoon

Flavoring liquor: 1 / 2 teaspoon

Chili sauce: 1 / 2 teaspoon

Sesame oil: 1 tablespoon

Note: most people like to eat bean curd pickles. When I make bean curd pickles, I like to fry them with mung bean powder. In this way, it will be more chewy and delicious than raw tofu or light hot tofu. It's like a pancake. It's chewy and delicious. Although raw tofu tastes delicious, it's a little too soft to eat. However, if coated with mung bean powder, fried at the beginning, it will not be too soft. Moreover, the general bean curd pickles will come out of the soup for a long time and reduce the taste, but if you do so, it will not change.

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Dou Fu Pao Cai