Braised potatoes with fermented bean curd
By VicentaLakin
Recipe Recommendations
- potatoes ten
- Pi County Douban a tablespoon
- SUFU some
- pepper few grains
- ginger slices some
- minced garlic some
- white sugar slightest
- braised soy sauce slightest
- medium spice
- burn
- half an hour
- simple
Steps for Braised potatoes with fermented bean curd
1
Peel and wash the fresh potatoes, change the knife, cut them into pieces, and soak them in water for later use (I love fresh potatoes most. They are easy to peel, they are not big, and they taste very good)
2
One star anise, a few pieces of pepper, cut ginger into slices, and two pieces of garlic into powder
3
Heat the pan, add appropriate amount of oil, heat the star anise pepper and ginger slices and minced garlic
4
Then add a large spoonful of Pi County Douban
5
Stir-fry it to give it a fragrance (I wanted to put more Pi County Douban, but I didn't put too much because my father's foot injury had not completely healed)
6
After frying until the aroma is fragrant, add in the potato pieces that have been soaked in water and then drained, stir fry well, and add some fermented bean curd after frying for a while.(The fermented bean curd I bought has a stronger flavor, so the amount is not much. There is no need to put fermented bean curd juice, just fermented bean curd)
7
Stir well, add a little bit of white sugar and stir well (my family doesn't like sweetness very much, so I only add a little bit of seasoning) Add a little bit of braised soy sauce, stir well and color (because bean paste and fermented bean curd are salty, so just add a little bit of braised soy sauce to color)
8
Add appropriate amount of water (not all over the potatoes, just level with the potatoes or two-thirds of the potatoes) and bring to a boil over high heat, cover and turn to medium high heat and cook
9
Boil the soup to be half-dry, turn to high heat and continue cooking
10
When you cook only a little soup, turn off the heat (if you like more soup, you can cook less for a while), serve it out and serve on a plate.Braised potatoes with fermented bean curd Make Tips
The skin of fresh potatoes is easy to remove and can be easily removed by hand;
I like small potatoes. Fresh potatoes taste good when fired;
Although only potatoes are used as raw materials, the potatoes themselves are extremely delicious. Even if they are fired with ribs, I am sure that the first thing I eat in my family will still be potatoes;
The fermented bean curd and bean paste are cooked together. The taste is very good and there is no conflict at all.
I like small potatoes. Fresh potatoes taste good when fired;
Although only potatoes are used as raw materials, the potatoes themselves are extremely delicious. Even if they are fired with ribs, I am sure that the first thing I eat in my family will still be potatoes;
The fermented bean curd and bean paste are cooked together. The taste is very good and there is no conflict at all.