bean curd
By GardnerHuels
Tofu is the most common home-cooked dish, but now many people like to cook tofu into Sichuan cuisine with pungent and spicy flavors, such as Mapo tofu, spicy tofu, etc. I think that when a person likes to eat spicy dishes, his taste buds have actually lost the function of tasting delicious things. China is very big and has a lot of delicious food, which cannot be covered by the word "spicy." We must cherish our taste buds and even eat home-cooked food.
Recipe Recommendations
- bamboo shoots in 1/2
- Water-blooming mushroom of 4
- shredded pork 1 two
- salt 3 grams
- MSG 1 grams
- oil 25 grams
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for bean curd
1
Ingredients: tofu, shredded pork, bamboo shoots, water-dried mushrooms, water-dried day lily.
2
Slice bamboo shoots, slice mushrooms, cut day lily, and cut tofu into small pieces.
3
Wild tea oil, salt, monosodium glutamate.
4
Heat the oil in the pan, add the tofu and stir fry slightly.
5
Add shredded pork, bamboo shoot slices, mushroom slices, and day lily, stir fry, add salt, monosodium glutamate, and boil water, cook for another 5 minutes to thicken and set on a plate.bean curd Make Tips
Instructions: 1. When cooking this dish, be sure to stir-fry the tofu first before adding other main ingredients. If you stir-fry ingredients like bamboo shoots first, the bamboo shoots, mushrooms, and shredded pork will be coated in oil and unable to release and absorb their aromas and umami flavors from one another. MSG must be added together with salt to be absorbed by the dish; only then will it taste fresh and delicious. 2. When cooking this dish, it is best to use wild tea oil, as it has a special fragrance very similar to lard, and its nutritional composition is similar to that of olive oil.