How to mix spiced bean curd with cold sauce?
Ingredients: 2 spiced dried beancurd, 2 red sweet peppers 1/2, onion, coriander 1 handle, fried sauce 1 spoon, monascus sauce 1 spoon, fish sauce 1 spoon, minced garlic 1 spoon. Prepare ingredients step2 Dice dried bean curd and steam in an electric cooker. Chop onion, chop coriander, and dice red sweet pepper for standby step3 Add all seasonings and stir evenly step4 Want to eat a little sour. Vinegar soybeans can add more step5 cold dried bean curd. Simple and quick dishes can be served soon! Whether fried, mixed or steamed, Weili fried sauce is a good partner for cooking.
Practice 2
Materials: half a catty of spiced dried beancurd, 5 slices of radish, 2 pieces of small corn 1 box, 2 pieces of cucumber, large beef tomato 1 piece, onion 1/4, purple onion 1/4, lemon 1.5, etc. Spoon method step 1 onion and purple onion are shredded and soaked in ice water to remove the spicy taste, drained, the small corn is cut into sections and cooked, the radish vine is sliced, the cucumber is sliced, the beef tomato is cut into pieces, the lemon 1 one juice is taken, 1/2 slices are taken, the leaves are taken from the nine-story tower, the peppers are peeled and chopped, and the spiced dried bean curd is sliced in step2. . 1.2. Put in a large bowl, pour in the sauce, mix well and serve.
Practice 3
Ingredients: 500g of dried bean curd, seasoning: 3g of star anise, 20g of pepper, 50g of soy sauce, 2g of salt, 2g of pepper, 50g of spiced powder 1 0g, 10g of cinnamon10g, 50g of yellow rice wine, 30g of white sugar, 20g of monosodium glutamate1g, and 20g of ginger. Peanut oil 1 00g method1.Put clean water1500g into aluminum pot, boil it, add refined salt, monosodium glutamate, Shaoxing wine, pepper, sugar15g, soy sauce, ginger slices, pepper, cinnamon, star anise and spiced powder, and boil. 2. Heat the wok on a high fire, scoop in peanut oil10g, add sugar15g, fry until the sugar bubbles up, then bubble up, and when it turns from deep red to purplish red, pour a small amount of boiling water into it, and then pour it into the marinated soup. 3. Cut the dried bean curd diagonally into four small triangular pieces; 4. Put the wok on a strong fire, pour in peanut oil and burn it to 180℃, then scatter in triangular dried bean curd pieces and fry them into light red, then drain the oil; 5. Cook in the marinated soup for 30 minutes, soak in the original soup, and eat it after cooling.