This dish tastes delicious and fragrant. The tofu absorbs the soup. It is fragrant on the outside and tender on the inside. It has a rich and delicate taste. Winter bamboo shoots and mushrooms, commonly known as Erdong, are famous delicacies. And the combination complements each other.
Added with minced meat and carrots, with the sweet and spicy flavor of chopped peppers, each meal and dish are colorful.
Private version of home-made tofu
Recipe Recommendations
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Private version of home-made tofu
1
A piece of tofu, cut into small pieces and fry well.
2
Explosive diagram of raw materials.
3
Put the oil in the pan and saute the onion and garlic over low heat until fragrant.
4
Pour in the minced carrot and stir-fry well, adding half a teaspoon of sugar.
5
Add 1 tablespoon of chopped pepper, 1/2 tablespoon of soy sauce, 1 teaspoon of salt, winter bamboo shoots and mushrooms, and continue to fry until the minced meat turns white.
6
Add water and put the tofu in. Don't use too much water, just drown the tofu. Simmer over medium heat for three to five minutes.
7
Remove the tofu and place it on a plate.
8
Stir the ingredients in the pan and thicken them, add MSG, a little pepper, and sesame oil.
9
Pour on tofu.Private version of home-made tofu Make Tips
1. Cut the tofu slightly thicker; this ensures a better texture when eating and prevents it from breaking easily while frying. 2. Heat the pan before adding the oil. Place the tofu slices in, turn to low heat, and do not disturb them. Wait until small bubbles form at the edges of the tofu, then shake the pan. If the tofu slides, gently flip it with a wooden spatula. I usually fry until one side is golden brown before flipping to the other, but my mom flips it quite often. 3. Before adding the tofu, I like to sprinkle a little salt in the oil; first, it removes any raw taste from the oil, and second, it helps the tofu absorb the flavor better.