Ingredients: 500 grams of wax gourd, old tofu 1 block, ginger slices, shallots, spicy lobster sauce, cinnamon, salt and cooking oil.
Exercise:
1. Wash the old tofu and cut it into small pieces;
2. Peel the wax gourd, remove the pulp, wash it and cut it into small pieces;
3. Peel and slice ginger; Wash shallots and cut into sections;
4. Put a proper amount of cooking oil into the wok;
5. Add ginger slices, onion segments and cinnamon (it is best to use star anise, if there is no ready-made one at home, use a little cinnamon instead). Stir-fry, don't take too long, don't stir-fry the onion;
6. Add two spoonfuls of spicy lobster sauce and stir fry in red oil;
7. Pour in the melon and stir fry a few times;
8. Pour in hot water without melons, not too much. When the melon is stewed, it will produce water.
9. Add the cut tofu blocks, cover the pot cover and simmer over high fire;
10, stew for about 10 minutes, watch the wax gourd stew into a transparent shape, add a proper amount of salt, and turn the dishes in the pot with a spatula;
1 1. Add a proper amount of soy sauce, turn it evenly, cover the pot, and continue stewing for five minutes;
12, open the lid, stir fry and serve.
Tofu stewed with wax gourd is easy to make, nutritious and delicious. It's a lazy dish in A Auto Fast, and it's not difficult. Even a small white kitchen can easily make this delicious dish. Moreover, according to your own taste, stewed tofu with wax gourd can also make different flavors such as spicy and refreshing.
Although stewed tofu with wax gourd is very simple to make, its taste varies widely. To make delicious food, you still need to master some skills. First of all, don't cut tofu and wax gourd into too big pieces. Small pieces are easy to stew, stewed thoroughly, and easier to taste.
Secondly, if you like the refreshing taste, after the onion and ginger are sauté ed, directly add melon and tofu for slow stew, and adjust a little oyster sauce before cooking. For those who like fresh flavor, it is necessary to put an octagonal and a proper amount of bean paste before stewing. Of course, the lobster sauce I use here is also a good choice.
Finally, the more you stew melon and tofu, the better it tastes, so if you are not in a hurry, the longer you stew, the better.