Fragrant stewed dried bean curd
Although many people say that the longer the marinade lasts, the better, my brother who is a dietitian told me that the longer the time, the more harmful substances there will be. Therefore, our family never eats anything made with marinade, let alone buy it outside. We are all cooked and eaten. My stewed meat is made based on Cantonese stewed meat and Hakka stewed meat and combined with my own tastes.
Recipe Recommendations
- dried bean curd appropriate amount
- tomato appropriate amount
- chives appropriate amount
- licorice appropriate amount
- dried chili appropriate amount
- vanilla appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- sesame oil appropriate amount
- rock sugar appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- maltose appropriate amount
Steps for Fragrant stewed dried bean curd
1
Place the dried beans on a plate, cover them, and blanch them with hot water. Remove.
2
Cut the dried beans into small pieces, place them in the pan, add licorice and pepper, dried pepper, vanilla, pepper, star anise, rock sugar, oyster sauce, turn on low heat, cover the lid and simmer for 10 minutes.
3
Then open the lid and add sesame oil and soy sauce until the rock sugar melts.
4
Over medium heat, stir-fry with a spatula and add a little maltose. Stir fry until the juice covers the dried beans.
5
Slice the tomatoes, cut the chives obliquely, and set on a plate.
6
Done quickly.Fragrant stewed dried bean curd Make Tips
In summer, I usually put it in an ice basin to cool down after stewing it, and at the same time, the dried beans will be more delicious and elastic.