Dried bean curd method: Fried shredded pork with dried bean curd.
Development of ingredients for fried shredded pork with dried bean curd
250 grams of pork and 300 grams of dried beans. A little red pepper, a little garlic bolt, a proper amount of shredded onion, and 200 grams of mung bean sprouts.
Seasoning A: A little salt and baking soda, 2 tablespoons soy sauce.
Seasoning b: starch 10g, water 10g.
Seasoning C: 1 tsp sugar, a little chicken essence, 30g vegetable oil.
Method step
1. Soak the dried beans in warm water and cut them into sections.
2. Shred pork, marinate with seasoning B until it tastes delicious, take it out after oiling, and drain it; Seed red pepper, shred onion and garlic, add seasoning A into boiling water, blanch, remove and drain.
3. Stir-fry red pepper and shredded onion in a wok, then add dried beans and stir fry, add garlic sprouts, add shredded pork, and add seasoning C to stir fry.
The practice of dried bean curd: beef stewed dried bean curd.
Preparation of stewed beef with dried bean curd
400 grams of beef brisket and 200 grams of dried beans. 20g of onion, ginger 15g, 2 grains of star anise, 5g of fragrant leaves, refined salt, monosodium glutamate, chicken essence 1 tsp, sesame oil 1/2 tsp.
Method step
1. Wash the brisket, soak it in clear water to remove the blood, take it out and drain it, and cut it into 2 cm square pieces.
2. Put the dried beans into a basin, soak them in warm water for 2 hours to make them swell and wash them.
3. Add the right amount of water to the pot, add the beef pieces to boil, and skim off the floating foam.
4. Add the onion, ginger slices, star anise and fragrant leaves, simmer for about 90 minutes, and take out the onion, ginger slices, star anise and fragrant leaves.
5. Then add dried beancurd and cook until cooked, then add salt, monosodium glutamate and chicken essence to cook evenly, pour in sesame oil, and put it in a bowl.
Practice of dried bean curd: roast with dried bean curd.
Preparation of dried bean barbecue
750 grams of pork belly, 80 grams of dried bean curd, green and red pepper 1. Cooking wine 10g, soy sauce 15g, sugar 20g, onion 1g, 4 slices of ginger, star anise, fennel, cinnamon, grasshopper, angelica dahurica and vegetable oil.
Method step
1. Soak dried beancurd in warm water in advance and cut into sections for later use; Wash and shred green pepper and red pepper.
2. Wash and slice the pork belly and blanch it for later use.
3. put a little oil in the pot, add sugar, stir fry over medium heat until dark brown.
4. Add pork belly and stir fry quickly to make each piece of meat have the color of sugar.
5. Turn to low heat and stir-fry until the pork belly is slightly oily, and add the green pepper.
6. Pour in hot water, add cooking wine, soy sauce and other seasonings, boil over high fire and stew for 40 minutes.
7. Add dried beans and stew for 20 minutes. When the soup is reduced, change the fire to collect the juice, and the soup can be cooked.
Practice of dried bean curd: Steamed bacon with dried bean curd
Preparation of ingredients for steamed pork with dried bean curd
Bacon100g, dried bean curd 80g, edible oil, salt, Chili powder and sesame oil.
Method step
1. Soak dried beans in warm water, wash and cut into sections; Boil the bacon in a boiling water pot until it becomes soft, then take it out, wash it and slice it.
2. Put bacon at the bottom of the bowl.
3. Heat cooking oil in the pot, stir-fry dried beans, stir-fry salt and Chili powder evenly, pour the pot into the bacon bowl, add a little water, and pour in sesame oil.
4. Put it in the pot and steam for about 30 minutes. Take it out and buckle it in the plate.
skill
Beans are rich in B vitamins, vitamin C and protein, which can make people clear their heads and regulate the digestive system.
The practice of dried beans: dried beans explode.
Preparation of ingredients for fried tripe with dried bean curd
300 grams of tripe, 250 grams of dried bean curd, 20 grams of green pepper and red pepper, and proper amount of salt and chicken essence.
Method step
1. Wash the tripe, blanch it in a boiling water pot, pick it up and cut it into strips; Soak dried beancurd and cut into small pieces; Wash green pepper and red pepper and cut into strips.
2. Heat oil, stir-fry tripe, add dried bean curd and stir-fry until cooked, and finally add green pepper and red pepper and stir-fry evenly.
3. Season with salt and chicken essence and serve on a plate.
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