Potatoes and tofu are one of the most common ingredients. Both ingredients often contain high nutrients. Potatoes contain high levels of starch and dietary fiber, and have low body fat rates, which can increase hunger. It stimulates the gastrointestinal tract. Tofu contains a variety of proteins and vitamins. The combination of the two can not only supplement protein and vitamins, but also supplement carbohydrates and dietary fiber. It can be eaten as a staple food or a vegetable. For people who are trying to lose weight, biting it doesn’t put much pressure on them.

Many people have never eaten potatoes and tofu cooked together. The tofu is fresh and tender, and the potatoes are soft and glutinous. It is a pure vegetarian dish, but the taste is not inferior to that of meat. Modern people think that a balanced diet can The ingredients for this delicious home-cooked dish are the most ordinary, but the preparation is very important. Boil the potatoes in a wok, add seasoning oil to make purple potato puree, fry the tofu until both sides are orange, sandwich the purple potato puree in the middle, and finally pour it on Colorful, full of color, aroma and spicy sauce, the taste is indeed very varied. This delicious home-cooked dish is very soft and glutinous, and people with weak teeth also love it. Let’s take a look at this purple sweet potato dish. Here’s how to make pureed tofu.

Purple sweet potato puree stuffed with tofu

1 large potato, 1 piece of tofu, appropriate amount of onion, appropriate amount of garlic, appropriate amount of green pepper, appropriate amount of small pepper, 2 spoons of bean paste, Pixian Douban 1 spoon of sauce, 1 spoon of garlic chili sauce, 1 spoon of light soy sauce, a small amount of sugar and moderate starch.

Step 1: First make the purple sweet potato puree for sandwich chocolate, peel the potatoes and cut them into small pieces, then put them on the steaming net and put them in the pot to boil.

Step 2: Pour the boiled purple sweet potato puree into a large bowl, and lightly touch it with the top of a rolling pin or the back of a rice spoon to form purple sweet potato puree.

Step 3: Add 1 spoon of Pixian bean paste and 1 spoon of bean paste to the purple sweet potato puree, and then add an appropriate amount of coriander.

Step 4: Stir the purple sweet potato puree, Pixian Doubanjiang and Doubanjiang, and set aside.

Step 5: Cut the tofu into square slices, keeping the size, specifications and thickness of each slice as consistent as possible.

Step 6: Boil the oil in the wok, put the tofu cut into nice pieces into the wok, fry until both sides turn yellow and the tofu is set and not easy to break, then put it on a plate to dry for a while cold.

Step 7: Extend a piece of fried tofu, and use a rice spoon to spread the purple sweet potato puree evenly on the tofu.

Step 8: Put another piece of tofu on top of the tofu covered with purple sweet potato puree, then slowly press it firmly with both hands, squeeze the edges of the processed purple sweet potato puree and scrape it flat with a rice spoon.

Step 9: Chop the onions, garlic and green peppers into small pieces and place them in a plate.

Step 10: Prepare a bowl, add 1 spoon of light soy sauce, 1 spoon of bean paste, 1 spoon of garlic chili sauce, a small amount of sugar, add appropriate amount of cold water and stir evenly.

Step 11: Boil oil in a pot, add chopped onions, garlic, chilli padi and other hotpot side dishes into the pot and stir-fry.

Step 12: Pour the prepared sauce in the bowl into the pot and stir-fry it, then add appropriate amount of corn starch to make the sauce thicker.

Step 13: Pour the stir-fried sauce onto the tofu stuffed with purple sweet potato puree. The potato stuffed tofu is crispy on the outside and tender on the inside with a deep aroma.