Dry bean tofu

By VicentaLakin

Dry bean tofu

Recipe Recommendations

  • tender tofu half a catty
  • scallops 10 capsules
  • wolfberry 6 capsules
  • soy sauce 1 spoon
  • oyster sauce 1 teaspoon
  • mature vinegar half a teaspoon
  • sugar 1 teaspoon
  • Ginger, garlic, salt appropriate amount

Steps for Dry bean tofu

  • Make Dry bean tofu step 0
    1
    Raw materials
  • Make Dry bean tofu step 1
    2
    The tofu is cut into a small plate, the dry beak's hair is tofu torn to shreds, the rinse is purified and the garlic is rinse is purified
  • Make Dry bean tofu step 2
    3
    Put the dishes in the steam pan. The fire boils for 78 minutes
  • Make Dry bean tofu step 3
    4
    I'll put it in, five minutes or so
  • Make Dry bean tofu step 4
    5
    In the process of steaming tofu, you can make juice, mix the materials mentioned in the sauce with the exception of garlic, and pour another pot into the oil, heat it up, and then pour the oil into the mixture. The juice is ready。
  • Make Dry bean tofu step 5
    6
    When the tofu is evaporated, then the tofu boils。

    • Dry bean tofu Make Tips

    1. I didn't pick out the shredded ginger and garlic used in making the sauce, and I couldn't find dry Beth when eating it. Hehe, pay attention next time;

    2. Put less scallops. The raw material is that if you put too much scallops, it will overshadow the flavor of tofu. As a result, you can't find any flavor of scallops. Only when you eat shredded scallops can you taste a trace of fishy flavor. Students who suggested doing it can put in one-third more without any problem (I bought the one as thick as a pinkie);

    3. The wolfberry is steamed just right, the grains are full, and it tastes slightly sweet. It tastes great when eaten with tofu;

    4. It is best to soak the tender tofu you buy in salt water for half an hour before making it. It will not be easy to burn.

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