Nanchang hometown dried bean curd
One of the most likely home-cooked dishes in Nanchang restaurants
Recipe Recommendations
- oil tofu 200 grams
- lean meat 50 grams
- douchi 50 grams
- green garlic a
- red pepper one
- bean paste a big spoonful
- sweet sauce a big spoonful
- sugar 1/2 teaspoon
- sesame oil a little
- vinegar a little
- salt a little
- chicken essence a little
- slightly spicy
- fried
- ten minutes
- simple
Steps for Nanchang hometown dried bean curd
1
Cut the tofu in half and set aside. Wash the fermented bean curd with warm water and soak for 5 minutes.
2
Green garlic is divided into garlic white and garlic leaves and cut into sections. I used millet pepper for red pepper. I chopped it up, or you can use dried chili pepper pepper instead.
3
Mix bean paste, sweet flour paste, a little vinegar, sesame oil and sugar into a sauce and set aside.
4
Cut lean meat into small pieces and marinate with salt and cooking wine for 5 minutes.
5
Heat the oil, add the meat slices and stir fry until color changes, then add the oil tofu.
6
Add sauce and tempeh, stir-fry well, add a little water.
7
Add garlic and stir-fry until fragrant.
8
Finally, add the garlic leaves, stir-fry until the garlic leaves are broken, add a little salt and chicken essence.