overnight stewed tofu can be eaten if it is kept in the refrigerator without deterioration, but it can't be eaten if it goes bad and smells, so as not to cause gastrointestinal discomfort.

Let's take a look at a dish of stewed tofu:

stewed tofu with potatoes

Making ingredients: potatoes, tomatoes, tofu, shallots, ginger, garlic, millet pepper, starch, cooking oil, tomato sauce, edible salt, sugar, soy sauce, pepper and Chili oil

Making steps

1. First, prepare all the materials needed to make tomato tofu potato pot. Prepare two moderate potatoes, two moderate tomatoes, half a catty of tofu, two shallots, a piece of ginger, five cloves of garlic, five millet peppers, appropriate starch, appropriate cooking oil, tomato sauce, edible salt, sugar, soy sauce, pepper and Chili oil.

2. First, cut the prepared shallots into chopped green onion, ginger into powder, garlic into powder, millet pepper washed and shredded. Put the chopped green onion, minced garlic, Jiang Mo and chopped millet pepper into a dish for later use, and then deal with the tomatoes. Wash the prepared tomatoes, remove the pedicels, and then cut them into small pieces. The tomato pieces should be as small as possible.

3. Peel the washed potatoes and cut them into small pieces. The potato pieces can be a little bigger, but not too big. After cutting the potato pieces, let's put them in a pot, then add a proper amount of starch and stir them to make the potato surface evenly covered with starch. After the potatoes are wrapped in starch, let's put them aside for use, and then cut the tofu. Rinse the prepared tofu first, then cut it into small pieces, and put the cut tofu pieces aside for use.

4. put a little more cooking oil in the pot, then heat the cooking oil to 5% heat with low fire, then put the tofu in and fry it until the potato surface is brown, then take it out and control the oil, and put it on a plate for later use. Continue to heat the cooking oil in the pot. After the oil temperature continues to rise, let's put the potatoes in and fry them until the potatoes are browned, then take them out to control the oil, and then put them on the plate for later use.

5. Add an appropriate amount of tomato sauce to the empty bowl, then add appropriate edible salt and sugar, and then add a little Chili oil and water, and stir it evenly. Don't add too much water to ensure that the total amount of juice is about half a bowl. Take out the casserole, pour a proper amount of cooking oil into the casserole, then add onion, ginger, garlic and millet pepper to saute until fragrant, and then add tomato pieces to stir fry. Stir-fry evenly, then add some edible salt, continue to stir evenly, and then add potato pieces and tofu.

6. After all the ingredients are added to the casserole, we pour the prepared juice into the casserole, then add a proper amount of water, cover the lid of the casserole, and stew it for 1 minutes. When the time comes, open the lid and sprinkle a little chopped green onion, and a particularly delicious tomato and potato pot is finished.