Boiled (stewed) tofu is a common dish of Han nationality in Zhejiang, but the cooking method is very particular. Generally, it can only be regarded as home cooking, and the only way is the big dish at the banquet. Take first-class tofu, add water to remove the smell of soybean milk, and then change to a crock of water before cooking. Put cooking wine first, then sesame oil, bamboo shoots, mushrooms, chestnuts, and then soy sauce. The longer the firing time, the better. If there is chicken soup, the better the effect.

Stewed tofu

raw material

Three pieces of tofu, one or two pieces of pork, a proper amount of cooked rape, magnolia slices, cooked carrot slices and coriander slices. Seasoning: salt, vegetarian dishes, pepper water, garlic slices, onions and shredded ginger.

manufacturing process

(1), cut tofu into triangular blocks or small squares, and blanch with boiling water;

(2) Put a small amount of oil in the pan, put it in an oil pan, add onion and shredded ginger, heat it, then stir-fry the cooked rape, magnolia and carrot slices, add a proper amount of soup, add salt, pepper water [1] and tofu to the soup, then simmer for four or five minutes with slow fire, and then add miso and parsley slices.

(1), cut tofu into triangular blocks or small squares, and blanch with boiling water;

(2) Put a small amount of oil in the pan, put it in an oil pan, add onion and shredded ginger, heat it, then stir-fry the cooked rape, magnolia and carrot slices, add a proper amount of soup, add salt, pepper water [1] and tofu to the soup, then simmer for four or five minutes with slow fire, and then add miso and parsley slices.