Nanrudou bubble recipe

Nanrudou bubble

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Bean curd is a very magical thing. It looks insipid, but it can absorb the taste of other ingredients into your body. It's very popular no matter how it's matched.

Cooking ingredients

bean bubbles:200g

tenderloin:100g

red bean curd:1 block

Cooking Steps

Step1:Wash and dice por

Step2:Add cooking wine, soy sauce, starch and marinate for 10 minute

Step3:The tofu is ready. Cut the scallion and ginger with a knife.

Step4:Red fermented bean curd, red fermented bean curd, raw soy sauce, old soy sauce, white sugar and clear water to make sauc

Step5:Heat up the oil. Add the diced meat and stir fry until it turns discolored

Step6:Stir fry with scallion and ginger to create fragranc

Step7:Add beancurd and soy sauce. After boiling, turn to low heat and stew for 5 minutes until beancurd is soaked to taste

Step8:Open the lid and turn to high heat to collect the juice slightly. After leaving the pot and filling the pan, sprinkle with chives

Step9:Finished produc

Step10:Finished produc

Cooking tips:1. We should choose the smaller ones instead of the ones we usually use to brew meat. 2. Fermented bean curd itself has a salty taste. When adding salt, we need to make a proper amount of vegetables to taste good.