Every spoon is full of delicious beef and bean curd(mei yi shao dou shi man man de mei wei niu rou dou hua )

Every spoon is full of delicious beef and bean curd

Introduction:

"There are many ways to eat bean curd in Sichuan. I remember when I was very young, there were vendors carrying the burden to sell bean curd. That kind of bean curd doesn't put meat, only spices, but it tastes very good. When you grow up, there are special restaurants selling bean curd on the street. There are bean curd rice, which sells vegetable bean curd. Bean curd is eaten with seasonings. But in addition to bean curd, there are many steamed dishes, which are eaten on their own. The store will serve a bowl of bean curd water for you to taste. There are sauerkraut and bean curd, which is similar to hot pot. It's very cheap. There is a pot of bean curd in the bottom of hot pot, and then order other dishes to eat. Beef and bean curd are common in Sichuan restaurants. Beef and bean curd are eaten together. To tell you the truth, I want to make beef and bean curd today. I dare not say it is authentic, but it tastes good. You can have a try. I added my own chili oil to the picture. There are black sesame seeds in the chili oil, so I'm depressed to see some small black spots on it. "

Production steps:

Materials required:

Beef: moderate

Tender tofu: 1 box

Ginger: right amount

Scallion: right amount

Garlic: right amount

Mustard tuber: right amount

Zanthoxylum oil: right amount

Rock sugar: right amount

Chili sauce: moderate amount (Douban sauce)

Cooking wine: moderate

Five spice powder: appropriate amount

Pepper: right amount

Soy sauce: moderate

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Mei Yi Shao Dou Shi Man Man De Mei Wei Niu Rou Dou Hua