How to do sour bean curd, tender and crisp, taste sour, fried rice and stir-fried vegetables are very suitable?

Like making pickled beans, around the method is very different, most people choose the raw pickled method, in addition, there is a way to do out of the effect will be more delicious, the way is the sauce and beans fried flavor, fried through, and then they will be stored in sealed containers, stored for a week, can be eaten, not only simple, and the more you save the more fragrant, egg fried rice, roasted vegetables are Very suitable! Food seasoning: bean curd, salt, monosodium glutamate (MSG), millet chili, ginger, round onion, cooking oil, sugar, (garlic), white rice vinegar, pure grain wine.

Step 1

First of all, go to the wholesale farmers' market to choose 1 fresh bean curd, clean it up, and after draining the water, and then change them to cut into fine particles, loaded into the plate reserved, the situation shown in the picture above, (cut, I recommend that we cut the top knife).

Step 2

In addition, in advance, prepare the right amount of millet chili and peeled ginger, like to eat garlic, and then add a few additional garlic, cut them into cubes, and then pour them into the wall breaker to mix into the crumbs, get it done, into a bowl to reserve.

Third step

Then, in the skillet put in a moderate amount of cooking oil (other ingredients oil followed), oil is hot, first put in a small amount of ginger, round onion, open a small fire pan will be stir-fried until the surface of the golden crisp, the excess material scraps up, and then put in the early preparation of chili pepper and ginger froth, stir-frying out of the flavor, and then pour into the chopped bean curd beforehand.

Step 4

Turn on the heat again until the beans are fried until the raw (try to fry them until they are rotten), and then put in the right amount of salt (slightly more, otherwise, not easy to taste), and a small amount of monosodium glutamate and sugar, turn off the heat, and then pour in a little white rice vinegar and a high degree of wine (it is important that these are not only conducive to the long term storage of the pickled string beans, and marinated out of the string beans will become more fragrant).

Step 5

After the bean curd fried, to be its environmental temperature reduced down, and then they will be loaded into a clean glass bottle, tightly capped, and then he saved in a cool dry place, stored for a week, you can open to take, so that out of the pickled bean curd, taste of cool explosion, taste of tender and crisp, whether it is a stewed fish, or boiled meat is extremely tasty. When making sour bean curd, I recommend that you pick the freshest bean curd, so that the actual results can maximize the maintenance of the tender and crisp taste.