When you have no appetite in summer, seeing loud peppers paired with sour sauerkraut will definitely make your appetite open.
Simple tofu vegetarian dishes, added with pickled cabbage and served with sesame pepper oil, are equally delicious.
Stewed blood tofu with pickled cabbage
Recipe Recommendations
- tofu 200 grams
- sauerkraut 150 grams
- green pepper one
- onion appropriate amount
- Jiang appropriate amount
- garlic cloves of 3
- pepper 20 grains
- dried chili of 3
- salt appropriate amount
- cooking wine 10 grams
- sugar 2 grams
- soy sauce 15 grams
- chicken essence a little
- sesame oil appropriate amount
- hot and sour
- burn
- ten minutes
- ordinary
Steps for Stewed blood tofu with pickled cabbage
1
Prepare all the ingredients.
2
Pour the blood clot into a boiling pot and cook for 2 minutes.
3
Soak sauerkraut in clear water for 10 minutes.
4
Soak tofu slices in light salt water for 10 minutes.
5
Wok into oil and heat saute chives, ginger and garlic.
6
Pour in sauerkraut and stir fry until fragrant.
7
Then pour the blood clot into it and stir fry it.
8
Add cooking wine.
9
Add soy sauce, sugar and appropriate amount of salt, and cook in clear water for 5 minutes.
10
Then pour in the tofu and cook until it tastes good.
11
Pour in the green pepper pieces and stir fry well. Add a little chicken essence and turn off the heat.
12
Take another pot and add sesame oil, pepper and dried peppers to fry until fragrant.
13
Pour the oil on the tofu and remember it.Stewed blood tofu with pickled cabbage Make Tips
The blood clot should be boiled first to remove some blood. Soak the tofu in light salt water to remove some of the beany smell and make it difficult to break.