Tofu Shaozi

Overview

Since I fried a plate of steamed buns, the snacks these days have also become steamed buns, and breakfast is milk tea with steamed buns. My daughter said that it is a steamed bun feast. Speaking of the dumpling banquet, I really want to cook with dumplings. I just remember that when I was a child, my mother used dumplings to make tomato and egg soup, and ate it with the dumplings soaked in sugar water. There is only tofu left at home, and I am too lazy to go shopping. Every time I go out, I have to dress like I am going to Antarctica, and when I come home, I take off my clothes like I am spending the summer. I go back and forth like this, putting on and taking off my clothes, and I am becoming more and more lazy to go out. I can make do with food and never go out. So when I go grocery shopping in winter, my husband goes with me in the car and buys more at a time. Fortunately, in the cold winter, my family likes to eat rice soup and pilaf mixed with noodles, which reduces the number of times we go out.

Tags

• hot dishes
• home cooking
• qingming
• winter recipes
• chicken essence
• chives
• doubanjiang
• dried red chili pepper
• sanzi
• starch
• tofu
• white sugar
• garlic
• soy sauce
• vegetable oil

Ingredients

Steps

1. 1 Wash and cut tofu into pieces

   

2. 2 Chop the garlic, wash and mince the chives

   

3. 3 Heat oil in a pan, add dry red pepper, green onions and minced garlic

   

4. 4 Add bean paste and stir-fry

   

5. 5 Then add sugar, soy sauce, and water in order, and bring to a boil over high heat

   

6. 6 Add tofu cubes and cook over low heat.

   

7. 7 Cook over low heat until the soup is thick, add chicken essence

   

8. 8 Stir-fry the water starch evenly

   

9. 9 Turn off the heat and sprinkle with rice noodles

   

10. 10 Cover and simmer for about 1 minute, remove from the pan and serve on a plate, sprinkle with chopped chives for decoration