Chinese Food
Fermented tofu
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I like tofu. Today's toufu needs dumplings. How can I combine them? Later, I saw niangfu on Weibo. I went to buy materials and began to make them. Niang tofu is a traditional dish of Han nationality. It is divided into Hakka Niang tofu and Ningyuan Niang tofu in Hunan Province. It is common in Hunan, Guangdong, Guangxi, Sichuan and other regions. It is one of the most representative dishes of local food culture. The soup is mellow, tender, smooth, delicious and popular -
Cooking ingredients
Cooking Steps
Step1:Cut the tofu into 3 * 3 * 2 cubes. Use a small spoon to dig the holes. But don't dig through.
Step2:Prepare meat stuffing - Chop onion and ginger, add white pepper, soy sauce, oyster sauce and sesame oil, mix well
Step3:Put the meat stuffing in the tofu box. Just fill it
Step4:Put the oil in the non stick pot. About 20ml. Not too little. Fry the side with meat first Pan fried over medium heat.
Step5:About 35 minutes (during which, move the tofu). Fry this side until golden yellow. Then turn it over and continue to fry
Step6:A recent picture
Step7:Fry tofu until golden brown on both sides. Transfer to casserole. Sprinkle a little salt, white pepper, oyster sauce, soy sauce, soy sauce, add some water (warm water, no tofu
Step8:Bring to a boil. Turn to medium heat and cook for about 5 minutes
Step9:Five minutes later, when the juice is almost finished, add a little starch to thicken the sauce, add chopped scallions, millet peppers and a little sesame oil Cover and cook for one minute to get out of the pot
Step10:The soup is rich, super fragrant and delicious Like beans to do together oh
Cooking tips:There are skills in making delicious dishes.
