Materials

Bean curd, sesame sauce, garlic, salt, soy sauce, vinegar, sesame oil

Practice

1. Bean curd washed and cut off the child

2. pot of water, water boiled into a few drops of oil and a bit of salt, blanch the bean curd, cooled, drained of water and standby

3. Garlic chopped into mince or pounded into a puree, bean curd, plus salt, garlic, vinegar and soy sauce Stir well, yards in the dish

4. Sesame sauce is too thick, put two to three times the cold white water, a little salt and half a small spoon of sesame oil and stir well

5. Pour the sauce into the top of the bean curd can be

Materials

Oil bean curd / or seasonal beans 500G

Potato ? one

Ginger ? A few slices

2 tbsp soy sauce

Soy sauce ? 1/2 tbsp

2 tbsp light soy sauce

Salt ? Pinch

Sugar ?1 tbsp

Oil ? pinch

Five-spice powder and chicken essence ? A little

Practice

Beans wash and remove tendons, if too long can be broken into two sections;

Potatoes wash and remove the skin, first from the center cut, take out half of it and then cut from the middle, and then cut into thick slices of half a centimeter thick;

Hot pan less oil, sprinkle some five-spice powder, when the heat of the 5 into the next ginger, until the aroma of fried under the beans;

Beans should be spread out as much as possible in the pot so that it is evenly spread.

The pot should be spread out as much as possible, so that it is evenly heated;

When all the bean curd is fried into bright green, the bean curd is driven to the pan around, revealing the middle of the pot to put potatoes (potatoes put too early will be stained), continue to stir fry on medium heat;

When the potatoes are fried in the middle of the transparent, the next seasoning:

Soybean paste 2 spoons; 2 spoons of light soy sauce; a little bit of salt (with the sauce, you must reduce the salt); old soy sauce

The seasonings are:

2 tbsp soy sauce, 2 tbsp light soy sauce, 1 tbsp salt, 1 tbsp dark soy sauce, 1 tbsp sugar.

Add the seasonings and keep stirring so that all the seasonings mix well with the vegetables.

Level the pan to form a flat surface and pour in the water to cover the vegetables.

Turn on the heat to bring the water to a boil, cover the pot with a lid, and turn to medium heat to simmer;

During this time, be sure not to turn over the vegetables in the pot, and let it simmer away on its own.

When the water is almost stewed, lift the lid and turn on the heat to collect the juice, turn off the fire;

Take advantage of the residual heat, put a little chicken essence, it is OK.

This is my favorite dish, this is my mother's standard practice, heh.