Stewed large intestine with tofu

Ingredients

Ingredients: 250 grams of northern tofu, 250 grams of pig intestines

Accessories: 100 grams of rapeseed moss 25 grams of carrots grams

Seasoning salt 3g soy sauce 3g MSG 4g green onion 5g ginger 3g garlic 3g pepper 5g cooking wine 5g sesame oil 2g lard (suet) 20g chili oil 2g

How to make stewed large intestine with tofu

1. Cut the cooked pig intestine into water chestnut pieces, blanch it in a pot of boiling water, take it out, and drain the water

2. Tofu Cut into 4 cm diamond-shaped pieces and blanch them in boiling water

3. Wash the rapeseed hearts and split them into single leaves

4. Cut the green onions and ginger into small pieces

5. Peel the garlic

6. Peel the carrots and cut into small diamond-shaped slices

7. Place the pot on a high fire, add lard and heat it. Stir-fry the pot with minced onion, ginger, and garlic slices

8. Add pork intestine pieces and carrots to the pot and stir-fry, add 500 grams of broth, add soy sauce, refined salt, cooking wine, and love pepper, and then add Bring tofu to a boil, then simmer over medium heat for 15 minutes

9. Add rapeseed, monosodium glutamate, and red oil (chili oil), simmer for another 3 minutes, and drizzle with sesame oil

Recipe introduction The spinach is green, the tofu is golden, and the soup is hot and refreshing.

Materials

Ingredients: 400g spinach, 400g northern tofu,

Seasoning: 50g salad oil, 6g salt, 3g MSG, sesame oil 8 grams

Method

1. Remove the spinach leaves, use only the root and stem parts, cut it into quarters in a cross shape, wash it, blanch it in a boiling water pot, and remove Astringent, remove and drain.

2. Cut the tofu into cubes, fry it in 60% hot oil until golden brown, take it out, put it in a casserole, add about 400 ml of clear soup, refined salt, and MSG, and cook over low heat until the tofu becomes golden brown. Add in the flavor and add spinach and sesame oil.