The glossy yuba is yellowish and white in color. Because it is rich in protein and a variety of nutrients, it has a soft taste and a strong bean flavor, and is deeply loved by people, making it one of the most commonly eaten foods on the table. There are many ways to eat yuba, which can be cold salad or fried. Of course, stew is the most common way. Because of the different methods, the taste is different, but no matter which one, it can be delicious.
Crispy tofu, also known as crispy tofu, is a kind of bean products. Because of its crispy skin and tender and mellow inside, it is most popular among children. It is made of old tofu and soaked in oil, and its workmanship is very particular. The taste is crisp and delicate, and it is particularly easy to taste. In addition to home-cooked stews, crispy tofu is most often used as a braised taste. For example, crispy tofu is almost a must-have dish in Xuzhou's pork and beef noodle side dishes.
Potato, the scientific name of potato, is also a food crop second only to wheat, rice and corn. It contains a lot of essential starch, protein and vitamins, so it has become the most important daily food on our table. Potatoes are delicious, from soft waxy to crisp, with strong plasticity. More importantly, their fat is pitifully low, so you don't have to worry about getting fat if you eat too much, which is especially suitable for summer.
Stewed tofu with potatoes is a very delicious and nutritious home-cooked dish. It is made by stewing potatoes, tofu and crispy tofu for ten minutes. It's delicious, but simple and faster. The potatoes are soft and delicate, the yuba is soft and refreshing, the crispy tofu is tender and crisp, and the rich fragrance of mushrooms makes ordinary home cooking taste like a chef, which is so delicious that people can't eat it. It's really appetizing and edible.
Simple, delicious and nutritious potato stewed with yuba;
Ingredients: potatoes, yuba, crispy tofu, mushrooms, shredded ginger, star anise, bean paste, coriander, soy sauce, salt and cooking oil.
Practice and production steps:
1. Peel potatoes, wash them and cut them into strips or blocks. There is no need to soak the starch on the surface with clear water like cooking.
2. Soak the yuba with warm and light salt water one hour in advance, change the water halfway, drain the water, and cut into sections;
3. Crispy tofu contains a lot of alkali. After washing with clear water, it is best to blanch it with two drops of white vinegar boiling water, let it cool, squeeze out the water and cut it into pieces;
4. Dried mushrooms are soaked in advance and cut into shreds; Ginger is cut into shredded ginger;
5. Add the right amount of cooking oil to the wok. When the oil is hot, add star anise, shredded ginger and shiitake mushrooms and stir-fry until fragrant;
6, put a spoonful of bean paste, stir-fry red oil, not spicy or unpleasant, before, you can also put two dried red peppers;
7. Add the cut potato chips and stir fry for a while;
8. Add Yuba section;
9. Add crispy tofu;
10, add water without ingredients, and bring to a boil;
1 1, adding appropriate amount of soy sauce and soy sauce;
12, a small amount of salt, don't put too much, the salt taste is not enough, add it before cooking;
13. Cover the pot and stew over medium heat until the potatoes are soft and waxy. Sprinkle a little chopped coriander before cooking to make it fresh and tasty.
Stewed tofu with potatoes is simple and easy to make, nutritious and delicious. It is a favorite home-cooked dish on the summer table. Ordinary ingredients, put together, are delicious and appetizing after simple cooking. This dish is not only simple, but also very fast. It can be made in less than ten minutes, which is very suitable for breakfast.
Although the kitchen white can easily make this delicious dish according to the above steps, it still needs to master certain skills and methods to make authentic and delicious simple meals. As far as this potato stewed yuba is concerned, the delicious trick mainly lies in handling the following three aspects:
First of all, the soaking of yuba is very important. To make it soft and hard, refreshing and delicious, it is best to soak it in warm light salt water and change the water after half an hour, so that the soaked yuba is both chewy and chewy.
Secondly, except potatoes, other ingredients are cooked after a little cooking, so the potato pieces should be Aauto in a moderate size, so that they can be soft and glutinous when stewing, which is really a faster dish.
Finally, the light diet in summer does not conflict with the strong sauce flavor. Potatoes, yuba and crispy tofu have almost no special flavor, and the fresh flavor mainly comes from ingredients, such as bean paste and mushrooms. So these spices are indispensable.