Fried stuffed tofu in tomato sauce
This dish still uses very common ingredients, and the food made will give people a different feeling, and the meaning is booming. Everyone will enjoy it. In fact,"brewed" is a professional term, and there is also such a famous dish. However, I have made improvements in the selection of materials. The most important thing is the addition of water chestnut, which absorbs the greasy and crispy taste and enriches the dish. Hehe, everyone likes it very much
Recipe Recommendations
- oil tofu the 12
- pork stuffing appropriate amount
- mushrooms 4 flowers
- carrots half a
- water chestnut appropriate amount
- Jiang appropriate amount
- minced garlic appropriate amount
- green onion appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- sesame oil appropriate amount
- ketchup appropriate amount
- salt appropriate amount
- MSG appropriate amount
- sugar appropriate amount
- pepper appropriate amount
- starch appropriate amount
- salty and sweet
- fried
- three-quarters of an hour
- ordinary
Steps for Fried stuffed tofu in tomato sauce
1
1. Add cooking wine, soy sauce, salt, sugar, monosodium glutamate, pepper, ginger and garlic and stir vigorously in one direction, then add sesame oil, shredded mushrooms, shredded carrots and shredded water chestnuts, and stir well. 2. Choose one side of the tofu and use thin chopsticks to poke a hole, but do not puncture the bottom, then stuff the mixed filling in, usually fill it with 8 to 9 minutes full. 3. Add a small bowl of water to a bowl, 3 teaspoons of ketchup, and a little soy sauce and stir well into juice
2
4. Lay a thin layer of oil on the bottom of the pan, then stick dry starch on the open side of the tofu and fry it first. Fry it over low heat until golden brown and turn over. Wait until both sides are golden, add the previously mixed juice, turn to medium to medium heat and simmer until the soup is thick. 5. Set a plate and sprinkle with chopped green onionFried stuffed tofu in tomato sauce Make Tips
It is best to use oil tofu and hold it in the middle. If the middle is very solid, you can carefully add the meat taken out to the filling and use it as waste. The square one will look more beautiful and the water chestnut cannot be cut too finely, otherwise the taste will be poor. Be sure to pay attention to the heat when frying, otherwise it will be fried too long or black