Steps of burning potatoes with fermented bean curd
1, peeled and washed fresh potatoes, changed knives and cut into pieces, soaked in water for later use (favorite fresh potatoes, peeled well, small and delicious)
2, an octagonal, a few peppers, ginger cut into pieces, garlic cut into the end.
3, the pot is hot, add the right amount of oil, add the star anise pepper and ginger and garlic and stir fry.
4. Then add a tablespoon of Pixian watercress.
5. Stir-fry (I wanted to put more Pixian watercress, but I didn't put too much when I thought that my father's foot injury was not completely cured)
6. Stir-fry the potatoes, drain them in water, stir well, and add some fermented bean curd later. (The fermented bean curd I bought has a slightly stronger taste, so the dosage is not much. There is no need to put fermented bean curd, just fermented bean curd. )
7. stir fry evenly. Add a little sugar and stir well after frying (my family doesn't like sweet food, so I only add a little seasoning). Add a little braised soy sauce, stir fry and color evenly (because bean paste and fermented bean curd are salty, just add a little braised soy sauce to color).
8. Add an appropriate amount of water (not all potatoes, flush with potatoes or in two-thirds of potatoes) and bring to a boil. Cover and turn to medium heat for cooking.
9. Cook the soup until it is half dry, and turn to high heat to continue cooking.
10, only a little soup can be closed (you can cook less for a while if you like more soup), and then take it out and put it on the plate.
The skin of fresh potatoes is easy to remove, and it can be easily removed by hand;
I like small potatoes. Fresh potatoes taste good when cooked.
Although only potatoes are used as raw materials, potatoes themselves are extremely delicious. Even if I cook with ribs, I'm sure my family will eat potatoes first.
Fermented bean curd and bean paste are cooked together, which tastes good and does not conflict at all.