Chinese Food
Stir fried bean curd with sprouts in Yibin
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Fried bean curd with sprouts in Yibin. A dish I love very much recently. Yibin bean sprouts have been in stock for a long time because of its love for Yibin instant noodles. Unexpectedly, it has almost the same taste as the potherb mustard. Recently, I read a lot of nutrition books, especially like fried bean dregs. Suddenly, I found that Ma tofu in Niujie is actually more nutritious than bean dregs. So I created this Beijing Sichuan dish. With the addition of shallot, dried pepper, salt and pepper, you can eat a wonderful meat flavor. It's so delicious that Wang Xingren has eaten half a plate alone. Special nutrition and delicious food seem to be a pair of old enemies who don't communicate with each other, but they can also meet and shake hands occasionally.
Cooking ingredients
Cooking Steps
Step1:Wash and cut shallot into small pieces for use. Rinse Yibin sprouts and cut them into 1 cm segments.
Step2:Hot pepper pan. Put in the chives. Do not stir fry too much.
Step3:Put in the cut Yibin sprouts. Stir fry for a while.
Step4:Put in the tofu. Stir fry.
Step5:Water. A small amount of water. Take care not to paste the pot. Stir it at any time.
Step6:Put in a proper amount of cooking wine. Stir fry evenly.
Step7:Add salt and pepper. White pepper. Stir fry evenly.
Step8:Pour in some black and white sesame seeds, stir fry them evenly, then you can get out of the pot.
Step9:After packing, the surface will float some sesame seeds evenly to decorate it.
Cooking tips:Salt and pepper. White pepper. The most important thing is that the addition of black and white sesame has a great impact on this dish. The mellow aroma of sesame around the teeth is more able to set off the different aroma of Ma tofu and mung bean fermentation. There are skills in making delicious dishes.
