Yuzi tofu in tomato sauce
By ArturoFeil
When I first ate Yuzi tofu in a restaurant a few years ago, I remembered that it was made of iron plate with a layer of shredded onions on tin foil, and then Yuzi tofu wrapped in sweet spicy sauce. It was fragrant and sweet, and it tasted very tender and smooth, making it very enjoyable to eat. However, at that time, I had never seen anywhere selling this tofu. Now it is very convenient and can be bought in ordinary supermarkets. There was no iron plate at home, so I improved it and made this ketch-flavored jade tofu. It was sour and sweet, and very appetizing. Reminds me of the rich red stewed flavor of Lay's potato chips, which is super similar. Students who like this taste can try this dish.
Recipe Recommendations
- Yuzi tofu 2 bags
- tomatoes of 2
- Flammulina velutipes 1 Pack
- potatoes one
- onion half a
- carrots a short
- salt appropriate amount
- tomato sauce appropriate amount
- sweet and sour
- braised
- ten minutes
- simple
Steps for Yuzi tofu in tomato sauce
1
Cut potatoes, onions and carrots into small dices, cut off the roots of the mushrooms, wash them, blanch them in boiling water to soft, and drain the water.
2
Cross the tomatoes, blanch them in a boiling water pot, remove them, remove the stalks and skins, and mash them into ketchup.
3
Cut the jade tofu from the middle of the packaging bag, remove it and cut it into small pieces.
4
Put the oil in a wok, heat the oil, add the tofu, and fry over medium heat until golden brown on both sides.
5
Remove the fried tofu and pour out the oil.
6
Leave the base oil in the pan, add the onions and saute until fragrant, add the potatoes and carrots, stir well.
7
Pour in the tomato paste and mix well.
8
Add appropriate amount of salt to taste, 1 tablespoon of tomato sauce to brighten the color, pour into boiling water, bring to a boil, and simmer over medium heat for 10 minutes until the potatoes are crisp and the soup becomes thick.
9
Add the mushroom mushrooms and stir fry, add the jade bean curd, carefully wrap the soup evenly, and collect the juice over high heat until it thickens.