Meat and vegetables are stewed in a pot, and eight treasures and tofu are stewed. It is very delicious.
Tofu can also be replaced with Yuko tofu (Japanese tofu), which is more tender and smoother. Wrap in egg liquid and dry starch and fry, otherwise done.
Bazhen tofu pot
Recipe Recommendations
- North tofu appropriate amount
- quail eggs appropriate amount
- shrimp appropriate amount
- squid appropriate amount
- dried mushrooms appropriate amount
- black fungus appropriate amount
- Tricholoma appropriate amount
- carrots appropriate amount
- color pepper appropriate amount
- onion appropriate amount
- Pi County bean paste appropriate amount
- oyster sauce appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- starch appropriate amount
- salt appropriate amount
- sugar appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Bazhen tofu pot
1
Boil the quail eggs and peel the shells, wash the squid and change it with a knife, cut it into small pieces, and blanch it in boiling water.
2
Soak dried mushrooms and fungus and tear them into small pieces, cut carrots into slices, slice mushrooms, and dice colored peppers and shrimp meat.
3
Put the oil in a frying pan, heat the pan, add quail eggs, squid and shrimp to soak in the oil, and remove.
4
Slice tofu thinly. Fry each piece until golden yellow and remove it.
5
Leave the base oil in the pan, add shredded spring onions and saute until fragrant, add Pi County bean paste and stir fry.
6
Add mushrooms, mushrooms, fungus, and carrots together and stir fry well.
7
Then add quail eggs, squid, shrimp and fried tofu and stir fry together.
8
Add 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, a small amount of pepper powder, sugar and salt to taste, add half a bowl of stock (if not, replace with water) and bring to a boil, pour all the ingredients into the casserole, and simmer over low heat for 10 minutes.
9
Add the colored peppers, continue to simmer for 5 minutes, drizzle in water and starch to thicken.