Chinese Food
Stir fried tofu with black sauce
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The most dark food in old Beijing is bean curd. Don't mention the second one. These two brothers are made of the same raw materials and methods. They are the leftovers that make mung bean vermicelli and starch. The fermented bean juice is filtered by the fire boiling cloth, and then the bean curd is the one that controls the water content on the bean juice cloth. Due to fermentation, it has a special sour flavor like soybean juice
Cooking ingredients
Cooking Steps
Step1:Dilute the tofu with water and pour it in little by little until it is picked up with a spoon. Drop it naturall
Step2:Take out the soybeans when they are cooked with wate
Step3:Put the mutton oil into the pot. Pour in a little peanut oil and stir fry until golden yellow. Put the mutton oil into the pot. Note: don't like mutton oil. Just pour in the peanut oil directly
Step4:When the oil is hot, stir fry the soy sauce, hemp bean curd, soybeans and xuelihong for 810min in turn. Stir continuously on a low heat. Avoid adding salt to the paste pot slightly. I have tried my best to make it beautiful. O () ＾)
Step5:1. Dish the tofu. It's not over yet. 2. Pour a little peanut oil into the pot. 3. Put the dried chilli into the pan. Stir fry it over low heat to produce the flavor of chilli. 4. Turn off the heat and pour the chilli oil on the tofu. Now it has its own sound effect. Bares. Bares
Cooking tips:Watery soybeans can replace watery mung beans. Both. Lanolin can replace peanut oil. Because of personal preference. Xuelihong is pickled. It tastes good. I don't like leeks. I don't need to prepare them. I have skills in making delicious dishes.
