Introduction: after the fall, meet this dish don't be soft, the longer you put it, the better it is, winter stew a pot, more fragrant than meat!

Now we all eat more focus on health, more than the normal shelf life of the food or shelf life is too long food, we will be worried about is not added too much preservatives. There is a class of food is not afraid of expiration, put a year or two will not, and the more you put the more fragrant. Many people should have already thought of what the cook said this kind of food is, it is dried vegetables.

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After the fall, a variety of vegetables also began to harvest. Among them, the most suitable for drying into dried vegetables is bean curd, also called cowpea in many places. Cowpeas are particularly productive, and in the fields of the countryside, if you plant a few of them, you will have more than you can eat. Because every family has them, they are not worth much, and they can't be sold for a dollar for 2-3 pounds. Whenever this time comes, I will sun-dry the uneaten cowpeas into dried cowpeas. After a while, the weather is cooler, the vegetables grow not so much, so you have to take advantage of the cheap price of bean curd, buy some more home, made into dry bean curd to eat.

This ingredient is not afraid of expiration, a one-time buy 30 pounds to stock up, eat from summer to winter, is not tired of eating! Bean curd is particularly resistant to storage after drying in the sun. After drying the beans, eat burgundy chirp, especially chewy, taste is more special, winter take out stewed meat, stewed salted fish, stewed ribs, or steamed buns, are particularly fragrant. In the past two days, my husband has been craving braised stewed dried bean curd. However, more than 30 yuan a catty of pork, has not been willing to buy. Yesterday, coincidentally, the market sells dried salted fish, I spent 8 yuan, bought a catty of dried salted fish, home to make my eighteen cooking skills, made a salted fish stewed dry bean curd. After coming out of the pot, my family said it was delicious! Practice to share with you!

Salted fish stewed dry bean curd

Preparation of ingredients: dried salted fish, dried bean curd, green onion, ginger, garlic, dry red pepper, salt, soy sauce, chicken essence, cooking oil.

Specific operation steps:

First step: put the dried bean curd into warm water, soak it for 3 hours, soften the bean curd, and then cut it with scissors into 3-5 cm long long sections.

Step 2: Prepare the right amount of dried salted fish, put it in water and soak it for 3 hours. This small salted fish is rather salty, soaking it in water will not only soften it, but also make it less salty to eat.

The third step: heat the pan with oil, after the oil is hot, the dried salted fish into the pan, stir-fry, the dried salted fish stir-fry until both sides of the golden, then into the onion, ginger and dried red chili pepper stir-fry. Stir fry, add dry bean curd, add the right amount of soy sauce, stir fry evenly, add the right amount of boiling water, the water can be submerged in dry bean curd.

Step 4: After the water boils again, reduce the heat to low, cover the pot and simmer for 10 minutes. After ten minutes, open the lid, add a little less salt, add the right amount of chicken essence, turn off the heat, toss well.