Boiled (stewed) tofu is a common Han Chinese dish in Zhejiang, but the cooking method is very particular. Generally cooked, it can only be regarded as a home-cooked dish, but the unique way of cooking it is a big dish for banquets. Take the best quality tofu, add water and boil it to remove the gas from the soy milk, then replace the water in the earthen pot and boil it again. Add cooking wine first, then sesame oil. You can also add bamboo shoot slices, mushrooms, and chestnuts, and then soy sauce. The longer the cooking time, the better. If there is chicken soup, the effect will be better.

Stewed tofu

Ingredients

Three pieces of tofu, one or two pork slices, appropriate amounts of cooked rapeseed segments, magnolia slices, cooked carrot slices, and coriander segments. Seasonings: a little each of salt, monosodium glutamate, pepper water, garlic slices, green onions, and shredded ginger.

Production process

(1), cut the tofu into triangular pieces or small square pieces, blanch it in boiling water;

(2), inside the pot Put a small amount of oil, heat the oil and fry the green onion and ginger shreds, then add the cooked rapeseed segments, magnolia slices, and cooked carrot slices and stir-fry for a while. Add an appropriate amount of soup. When the soup is open, add salt, pepper water [1], tofu, and then Simmer over low heat for four to five minutes, add the seasoning and coriander segments and serve.

(1). Cut the tofu into triangular pieces or small square pieces and blanch it in boiling water;

(2) Put a small amount of oil in the pot, heat the oil with green onions, Fry shredded ginger, then add cooked rapeseed segments, magnolia slices, and cooked carrot slices and stir-fry for a while. Add an appropriate amount of soup. When the soup is boiling, add salt, pepper water [1], tofu, and simmer over low heat for four to five minutes. Add The MSG and coriander segments are ready to serve.