material
Small ribs 1 kg, a little shredded ginger, a little shredded onion, 3 pieces of spicy tofu milk, 2 cups of spicy tofu milk 1/2 cups of wine 1/2 cups, 2 tablespoons of sugar and 2 large cups of water.
method of work
1. Wash the spareribs, cut them into long strips, blanch them in boiling water, then pick them up and drain them; Crush the spicy bean curd for later use.
2. Take a deep pot, add all seasonings and mix well, then add the small spareribs with the method of 1, and cook for about 1 hour on low heat. After the soup is thick, take out the spareribs and serve them with shredded ginger and shredded onion.
Sufu spinach
material
Water spinach, minced garlic, 2 pieces of white bean curd, sugar, salt, water and oil.
method of work
1. Water spinach is the most tender recently. After washing, cut it into small pieces. Cut some minced garlic.
2. For a dish of water spinach, use two pieces of white bean curd, which is the kind of Guilin bean curd, but it seems that someone has red bean curd, so you can try it later.
3. Two pieces of white bean curd, with a little sugar, salt and water, make the bean curd into juice.
4. Then you can start to fry, heat the oil pan, fry the spinach until it is 8 minutes cooked, put the minced garlic, pour in the rotten milk, and stir well.
Sufu meat
material
A piece of fine pork belly, a little Redmi, a little onion, a little ginger, 2 pieces of red bean curd, a little rock sugar and a little oil.
method of work
1. Wash the pork belly, cut it into squares, and blanch it in boiling water; Redmi is washed and drained; Crush onion and ginger for later use.
2. Stir-fry shallots and ginger in a hot oil pan, add pork belly, add water until the pork belly is covered, add red bean curd, Redmi and crystal sugar, simmer for 2 hours with low fire, and then filter the residue.
Fried eggs with fermented bean curd
material
3 eggs, 30 grams of bean curd, 5 grams of coriander powder, 20 grams of chopped green onion, 0/5 grams of minced garlic12 teaspoons of fine sugar.
method of work
1. Crush the bean curd with a spoon, add the eggs and break up, then add the chopped coriander, chopped green onion, minced garlic and fine sugar and beat well to form an egg liquid for later use.
2. Heat a wok, add 3 tablespoons of salad oil to heat it up, turn to medium heat, pour in the egg liquid prepared by method 1 and stir-fry until the egg liquid is solidified.