Kung Pao tofu is one of the traditional dishes of Sichuan Kung pao chicken evolved, two cooking methods are almost the same, but chicken was replaced by tofu. Usually does not taste like meat and relatively heavy, you can try this dish. Bean curd with nutrient-rich, 100 grams per person a day to get the desired protein, so inexpensive and nutritious food, friends to regular consumption of Ah!-------------宫保豆腐---------------
Materials: old 1 block of tofu, half root of carrots, cucumber, half root, half-root, peanut 50 grams of lettuce, wet starch, pixian County, broad bean paste with, with ginger, garlic, salt and cooking wine, soy sauce, pepper granules, dry pepper, seasoned with the appropriate amount.
Production process:
1. place the tofu, carrots, cucumber, lettuce is cut into small squares. Onions garlic slices, Jiang Qiesi.
2. the flat-bottom non-stick pot on oil, burning hot, fried peanut crisp under, and a cooler, rubbing red skin.
3. come on hot in the pot, fried bean curd into under yellow, remove the alternate.
4. the pot to stay a little oil, down into the pepper and chilli fried, bails out of Chinese prickly ash do not, and then into the blast pot with onions, ginger, garlic, PI County under broad bean paste with slightly fried.
5, and then into butyl butyrate, cucumber and lettuce carrot slightly fried.
6, add a little salt, soy sauce, cooking wine, Cook 2 minutes after the soup boiling burning and then down into the tofu.
8, down into the peanut stir fry 2 minutes. 9, down into the wet starch to thicken.
No comments:
Post a Comment