Blood tofu has a fishy smell, which is unreasonable and not delicious, but there are ways to remove this fishy smell, which is not too difficult at all. The purpose is to use a seasoning to remove fishy smell, that is, red oil bean paste. Red oil bean paste has the function of removing fishy smell, but after tasting this dish, I felt that it was not enough, so I put a little spicy Chili powder, and the taste came up at once, which was delicious and digestible. Pig blood is super delicious, fresh and delicious, invigorating spleen and appetizing. The method is simple and has no fishy smell! The following is the detailed practical operation of this dish.
Stir-fried leek with blood bean curd contains: 300g of blood bean curd, amaranth 100g, 3 cloves of purple garlic, red bean paste 1 spoon, medium and spicy Chili powder in water 1 spoon, edible oil, chicken essence and salt. Practice: 1, blood tofu is cut into pieces first, then cut into small strips, amaranth is cut into developmental segments, and garlic is broken. 2, the vegetable pot is 50% hot, add garlic and red oil bean paste and stir-fry for a while, stir-fry the fragrance. 3. Then add blood tofu strips and stir fry in Chinese. 4. Stir-fry 1 min, then add appropriate amount of cold water and simmer for 2 minutes without covering the pot. 5. Then stir-fry the amaranth and barbecue Chili noodles together 1min until the amaranth is cut off, add a small amount of chicken essence seasoning, stir-fry evenly, and put it in the pan. 6, fragrant blood tofu fried leeks will be ready, love, try it!