Mutton with bean curd(dou hua yang rou )

Mutton with bean curd

Introduction:

"A very delicious dish. Soybean milk is made by ourselves. With the addition of lactone, it becomes bean curd, and then it is poured with delicious mutton. The taste is wonderful. "

Production steps:

Step 1: soften the soybeans in advance and beat them into soymilk by soymilk machine.

Step 2: put the lactone into the container.

Step 3: pour the beaten soybean milk into the container.

Step 4: skim the foam.

Step 5: heat the cover for 10 minutes and set it.

Step 6: order good bean curd.

Step 7: slice mutton.

Step 8: put into the container, add five spice powder, and grasp the starch evenly.

Step 9: marinate for 20 minutes.

Step 10: cut onion and ginger.

Step 11: heat the oil in the pan, add the onion and ginger into the pan.

Step 12: add clear soup, oyster sauce, meijixian, stir fry with salt and bring to a boil.

Step 13: pour in the cured mutton.

Step 14: slide away.

Step 15: cook until the mutton turns white.

Step 16: pour in some good bean curd.

Step 17: heat the peanut oil.

Step 18: fry the dried pepper until fragrant.

Step 19: pour on the mutton.

Step 20: Sprinkle sesame and scallion, and a delicious bean curd mutton is ready.

Materials required:

Mutton: 75g

Soybean: 100g

Lactone: 5g

Scallion: 10g

Ginger: 5g

Dried pepper: 5g

Sesame: right amount

Clear soup: 100ml

Oyster sauce: 5ml

Meijixian: 5ml

Salt: 5g

Peanut oil: 30ml

Wuxiangfen: 3G

Starch: right amount

Note: 1, no lactone can be directly replaced by lactone tofu. 2. Size mutton in advance. 3. Keep the temperature of soybean milk at least 80 ℃.

Production difficulty: Advanced

Process: firing

Production time: 10 minutes

Taste: spiced

Chinese PinYin : Dou Hua Yang Rou