Chinese Food
Sauteed bean curd
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This return pot tofu is a dish I created by myself. Because the tofu in Northwest China is a little bitter, after this treatment, it will not have that bitter taste. Coupled with the unique strong chives in Northwest China, tofu absorbs the taste of beef and chives. It's crispy and tender inside. It tastes unique.
Cooking ingredients
Cooking Steps
Step1:Wash tofu and cut into pieces. Boil it in salted water. Remove the controlled dry wate
Step2:60% of the oil in the pot is heated and put into tofu. Slowly force out the water in the tofu.
Step3:Fry it in such a golden shell and take out the oil contro
Step4:Prepare ingredients. Cut leek into sections. Chop Pixian bean paste. Cut scallion and ginger into pieces. But not more scallion and ginger, so as not to take away the flavor of leek. Cut the millet pepper and green peppe
Step5:Cut the beef. Marinate it with cooking wine, soy sauce, salt, starch and pepper
Step6:Put lard in the pot. Turn it on and pour in some canola oil. Lard is mainly to increase the tast
Step7:Pixian Douban, pan fried with scallion and ginger, stir fried with red oi
Step8:Stir fry the chili and beef until the beef changes colo
Step9:Add leek and stir fry. Don't fry for a long time. Otherwise, leek will age easily
Step10:Because tofu is cooked, put it in the end. Stir evenly. Season with salt, sugar, pepper powder and monosodium glutamate. Have some water starch. You can hang the seasoning and soup on tofu. You can start the pot
Step11:Delicious bean curd in return pot is served. It tastes rich and can't be tired of eating
Cooking tips:There are skills in making delicious dishes.
