I'm so sorry
By VicentaLakin
Tofu is one of the traditional Han foods in Sichuan province. Raw materials include, inter alia, tofu, beef paste (also pork), peppers and peppers. Pistol from pepper, chili from chili, this dish highlights the "spicy" character. This dish was created in the early years of Qing Dynasty (after 1874) by Chen Liu, the owner of a small restaurant called "The Chan Heung Shing Food Shop" in the northern suburbs of Cheng City. Because Chen Liu's face is numb and she's called Qin, she invented tofu, which is called Qiang tofu. I can only do this because it's not real, first there's no tofu, then there's no garlic and then there's no red oil。
Recipe Recommendations
- tofu appropriate amount
- minced pork appropriate amount
- Pi County bean paste appropriate amount
- chili noodles appropriate amount
- pepper noodles appropriate amount
- onion ginger garlic appropriate amount
- soy sauce appropriate amount
- starch appropriate amount
- cooking wine appropriate amount
Steps for I'm so sorry
1
It's the soybean sauce that's cut, and it's cut。
2
Tofu cut diamonds。
3
The boiler heats up with vegetable oil, and the pork porridges up to color。
4
We're going to get red oil。
5
Add the fragrance。
6
We'll add chili noodles and pepper pasta。
7
Join the tofu fried。
8
Add fresh water (preferably high soup), a little salt, raw smoke and wine, and boil it in the fire for about five minutes, then collect the soup from the fire。
9
The water starch mix is even。
10
Get some onion flowers out of the pot。
11
Completed Chart
12
Completed ChartI'm so sorry Make Tips
1. The Pixian bean paste must be minced to better fry out the red oil.
2. The Pixian bean paste is very salty, so be careful not to add too much salt.