Dry bean stew
By VicentaLakin
Seafood casserole with a little soy sauce, easy to make, spicy; tofu seafood is finished and halogenated rice is super-eating
Recipe Recommendations
- Hangzhou pepper one
- tofu 200 grams
- scallop edge 20 grams
- edible oil appropriate amount
- cooking wine a little
- cornflour a little
- onion a little
- white sugar 1 small pinch
- salt 1 teaspoon
- Pi County bean paste 2 tablespoons
- Jiang appropriate amount
Steps for Dry bean stew
1
I've prepared the food, the tofu slices, and I've cooked them with salt water
2
It's an open bag of ready-to-eat dry bees. It's all open without an early immersion
3
Onions, peppers and carrots, and then they'll be ready
4
Hot boiler, soy sauce, red oil, onions. Hong
5
Cooking wine to remove the smell of sauce, add a little sugar and a proper amount of fresh water to burn, and add fresh taste
6
Put it in the tofu cap and boil it and turn it on
7
When the tofu becomes coloured, the carrots and the bees fall in. Side
8
When the halogen is low, put it in a piece of pepper and add salt to it
9
Then we'll go down to the top of the pot and shake the pot
10
It's even。Dry bean stew Make Tips
1. Dry beige is for ready-to-eat dry goods, which is washed up slightly and does not need to be immersed in advance. 2. The soy sauce must first be fried and mature before it can be released. Three, tofu is not easy to hang, so it's a two-time toss so it's better to put tofu on the books and it's better to taste。