Chinese Food
Stewed tofu with beef brisket
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Niang tofu is a famous Hakka dish in three series in Guangdong Province. With the 500g Australian imported beef brisket without cutting purchased by douguoyoushihui, Niang tofu is more delicious.
Cooking ingredients
Cooking Steps
Step1:Prepare 1 taro (about 500g, in different sizes
Step2:Taro peeled and cleaned; (remember to wear gloves to prevent allergy
Step3:Use stainless steel kitchen melon to plane and grind
Step4:Prepare half of the white radish; wash it and peel it. Chop it up. (the white radish I bought today is big. Half of it is enough
Step5:Prepared shrimps; (no shrimps. You can use others
Step6:Shredded Coprinus mushroom; (mushroom can be used
Step7:Purchased soybean foam (purchased according to taro, radish, mushroom, and other ingredients
Step8:Bacon or fresh streaky pork. Wash the shrimps. Chop the chopped Coprinus mushrooms. Fry them in oil. It has fragranc
Step9:Stir in taro and radish. Add salt and oil and mix well
Step10:Open the bean curd with a corner, put the sink in, and then cover the mouth
Step11:Put the fermented tofu into the rice cooker
Step12:Add the stewed beef brisket and sauce, and then add an octagon
Step13:Press the soup / key to cook for 40 minutes
Step14:Add onion after cooking
Step15:Fragrant spray out pot
Cooking tips:1. Wear gloves when taro is peeled to prevent allergy; 2. The amount of tofu depends on how much it sinks; there are skills in making delicious dishes.
