Colorful home-cooked diced tofu
A dish with rich ingredients. I hope everyone likes it: )
Recipe Recommendations
- North tofu two
- pork a
- spring bamboo shoots two
- Various vegetables appropriate amount
- water starch appropriate amount
- salt appropriate amount
- sugar appropriate amount
- onion appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- douchi appropriate amount
- bean paste appropriate amount
- Jiang appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Colorful home-cooked diced tofu
1
Dice the pork, add a little salt and cooking wine, then scratch it with your hands until it becomes sticky, put it for a while, and then put some water starch, so that the pork tastes tender. (This is what my dear mother taught me, hehe).
2
Cut the tofu into pieces; boil the water in the pan until done, add a little salt, and put the tofu in and blanch it.
3
Cut the spring bamboo shoots into small dices.
4
Chop up the fermented soybeans and cut the green onions and ginger.
5
Prepare various vegetables.
6
Put oil and tofu in the pan, and fry until yellow.7
Push the tofu to the side, add the bean paste and stir-fry until fragrant.
8
Add the scallion, ginger and pork, stir-fry until it is cooked, and add the fermented bean sauce and stir-fry until fragrant.
9
Add spring bamboo shoots, vegetables, and tofu and stir fry together.
10
Add soy sauce, light soy sauce, cooking wine, vinegar, sugar, and add some water to simmer.
11
Season with salt when the soup is almost collected, add water starch and thicken over high heat.