Hello, it's not that the meat with bean curd will turn into firewood. The most important thing is that the firewood will not look old in cook the meat. You can add some water starch to the meat for pickling. When the meat marinated with water starch is cooked in a soup pot, it will be tender and smooth, not old in taste, but also delicious. The bean curd will not affect the taste of the meat, and it will become more fragrant.

Method of roast chicken with fermented bean curd

Ingredients to be prepared: chicken, bean curd, Pleurotus ostreatus, oily tofu, flour, soy sauce, soy sauce, edible salt, chicken essence, raw flour, green pepper, red pepper, millet spicy, edible oil

The specific steps are as follows:

1. Wash the chicken, and the bought chicken can be used in shops. Put the chopped chicken pieces into an empty pot, add a proper amount of dry flour, then sprinkle a little water, and mix them by hand for about three minutes. After that, pour a lot of water to clean the blood and impurities brought out by the flour. Finally, pour out the dirty water in the basin and replace it with clean water, which can be washed several times. Until the water is clear, you can take it out and put it in a leaky basin to drain the water for later use.

2. seasoning juice: take a larger empty bowl, put two pieces of bean curd, add three spoonfuls of soy sauce, one spoonful of soy sauce, one spoonful of edible salt and one spoonful of chicken essence, and then fully mix them with bean curd.

3. When the bean curd is fully mixed in the feed juice, you can add the chicken, then add the sliced ginger and garlic, and add a spoonful of raw flour. Now you can put on disposable gloves and fully grasp the chicken, seasoning and starch. When the mixture is almost enough, you can put it aside and marinate for about 15 minutes.

4. Tear Pleurotus ostreatus into strips, wash them and put them in a pot for blanching. The blanching time should not be too long, otherwise the Pleurotus ostreatus will easily disperse and taste bad. After blanching, it can be fished out for later use.

5. Wash the green and red peppers and cut them into diamond-shaped pieces. Cut the millet peppers into pepper rings. The peppers are not only bright in color, but also can remove fishy smell. After cutting, put them together in a bowl for later use.

6. take out the pot and pour a small amount of cooking oil into it. When the oil is hot, pour in the marinated chicken, stir-fry for more than ten minutes, add the chopped Jiang Mo and minced garlic, and stir-fry until the color of the chicken turns golden. When the fragrance overflows, you can add boiling water. The amount of boiling water is subject to the chicken. Turn it over with a shovel several times, cover the pot, and simmer for about 21 minutes.

7. Open the lid, pour in the oil tofu prepared in advance, remember to turn it a few times to make the oil tofu more tasty in the pot, cover the pot again and simmer for 15 minutes.

8. Pour in the blanched Pleurotus ostreatus and chopped green pepper, stir-fry quickly for a few minutes, then add two spoonfuls of edible salt, and continue to stir-fry for two or three minutes, and this delicious fermented bean curd roast chicken can be served.