Chinese Food
Stewed tofu with leek (second part of big dish)
(99890 views)
Tofu and leek are both vegetables, but they are indispensable to my mother's rice menu. The reason is that the name is cute. It's a good idea ~ tofu - tofu - Dufu and Dufu - leek - Jiucai (wealth) - although it's a vegetable for the purpose of meaning, it's the first one to be wound up on the dinner table in recent years. If there must be two kinds of vegetables for the feast of new year's Eve, this one must be chosen. Do you want to buy a piece of tofu and a handful of leeks now? OK It's not delicious~
Cooking ingredients
Cooking Steps
Step1:Main material group phot
Step2:Northern tofu cut into about Zero point five Cm thick sheet. Spare
Step3:Slice leek for later use
Step4:Soy sauce with soy sauce (without salt. Just use soy sauce to adjust the saltiness), sugar (I used about 5g), and water with soy sauce. Mix well and reserve ~ you can also put some cooking wine. I didn't put
Step5:Put the cold oil in the hot pan and turn it into medium heat. Put the tofu slices into the pan. Pan fry until golden and turn over. When you fry tofu, the tofu will turn over. Otherwise, it will be fragile. The heat won't be too hot. It's easy to paste
Step6:When all is done, pour in the sauce, turn over the pan with a spatula at the same time, and collect the soup
Step7:Then put in the leek (usually I will put the root first. Stir it for a few times, turn off the heat and put the leaves. Stir it for a few times to get out of the pot).
Step8:Tofu can be fry in advance. Refrigerated in refrigerator. This will make Kwai Fu next time. And the fried tofu is better preserved
Cooking tips:There are skills in making delicious dishes.
