Although I am from Jiangxi, I have not liked spicy food since I was a child. I don't know why, but I was so picky about food when I was a child. Don't eat any onions, ginger, garlic. Since I was very young, my mother would make a small portion for me every time I cooked, and then stir-fry the rest with chili peppers.
I didn't start eating peppers until I went to college. After graduation, I came to Shenzhen and felt that the water and soil here were really not suitable for eating peppers, so I got angry.
Later, I found a husband from Chaozhou, who couldn't eat chili anymore, so now most of the dishes cooked at home are dishes without chili.
braised tofu
By KirkStracke
Recipe Recommendations
- old tofu two
- minced meat appropriate amount
- bean paste appropriate amount
- soy sauce appropriate amount
- water starch appropriate amount
- garlic two
- shallots two
Steps for braised tofu
1
Cut the old tofu into small pieces and soak in salt water for 15 minutes.2
Cut the shredded pork, grab it well with starch and pepper (learned from Comrade Lao Yang), and set aside. Chop garlic and shallot for later use. Use a small bowl to fill a little bean paste, add the soy sauce and mix well (the amount of bean paste depends on the amount of tofu), set aside. Use a small bowl to put two small spoonfuls of corn flour and mix well with water.3
Heat the pan, add proper amount of oil, and add garlic to burst out. Then add the shredded pork, stir-fry it, and place it in a bowl with the seasoning of bean paste. After frying, add two small bowls of water. After heating the water, put the tofu in and cook. (The water stored here is basically as strong as tofu)4
After the soup is almost dry, thicken with starch. Sprinkle with shallots and serve.