Although it is a new product of tofu, it has a unique crisp Q-neck, and it also has super soup absorption ability.
It can be fried, boiled, fried, fried, steamed, roasted, marinated, etc. Tofu tastes hot and smooth, and tastes delicious.
After eating in the restaurant for the first time, I was obsessed with it. Later, it appeared in the bean products stall in the market, so its delicious food often appeared on my table.
My favorite dry pot is tofu Q, which is crisp, slightly spicy and salty, but it is a delicious meal. (put away)
foodstuff
Ingredients
Cooked pork belly
150g
Chiba tofu
300g
garlic pedicel
50g
ingredients
oil
of appropriate amount
salt
of appropriate amount
Onion ginger
of appropriate amount
garlic clove
three
light soy sauce
20ml
white sugar
1g
sesame oil
of appropriate amount
chicken essence
a little
Pixian bean paste
20g
step
1. Pork belly is cooked and sliced, and garlic sprouts are picked and washed.
2. Wash and slice Chiba tofu, and cut garlic seedlings into sections.
3. Pour oil into the wok and saute shallots, ginger and garlic.
4. Pour in the cooked pork belly and stir fry for a while.
5. Then add Pixian bean paste and stir fry.
6. Stir-fry until fragrant, and pour in Chiba tofu.
7. Continue to fry until the tofu is colored.
8. add soy sauce.
9. Add salt and a little sugar.
10. Add garlic sprouts and stir fry.
1 1. Pour in sesame oil and add a little chicken essence.
12. Stir well and turn off the heat.
13. Then put it into a dry pot and serve it with the alcohol stove.
Tips
Pork belly is cooked in advance and then fried, which can reduce greasy and shorten the frying time.
Salt should be moderate, Pixian bean paste is very salty.