Well aware

Overview

My daughter is a difficult master to serve. She is very picky and picky about food. It really broke my brain cells. I happened to go back to my hometown on May Day and brought some Shuixiang oily tofu home. Let’s make braised rice with Yongdoufu today. My daughter said that the name Yong Tau Foo Braised Rice was not nice, so she thought of a name for it - "Knowing It Deeply"

Tags

• staple food
• home cooking
• cooking wine
• cornstarch
• cumin powder
• fresh mushrooms
• fried tofu
• garlic
• pork neck
• shredded ginger
• white sugar
• carrot
• ginger slices
• meters
• salt
• soy sauce

Ingredients

Steps

1. 1 Cut carrots into fine pieces

   

2. 2 Cut fresh mushrooms into fine pieces

   

3. 3 The pork neck was also cut into cubes (I was a little lazy today, so I cut it into thin strips). Season with shredded ginger, salt, sugar, cornstarch, cooking wine, and a teaspoon of soy sauce

   

4. 4 First fry some small slices of fragrant ginger and garlic, then fry the shredded pork until it is cooked

   

5. 5 Add the shiitake mushrooms and carrots to the pan and stir-fry until they are seven times cooked. Add two teaspoons of light soy sauce and cumin powder and stir-fry until fragrant.

   

6. 6 Wash the rice and add appropriate water (usually the water level is a little less), put the fried meat into the rice and simmer together

   

7. 7 While the rice is cooking, steam the fried tofu

   

8. 8 When the rice is ready, scoop out the vegetables on top until evenly distributed. If you think it’s not salty enough, you can add some soy sauce

   

9. 9 Cut a slit on one side of the fried tofu and stuff the rice into it. Because of the cumin, it tastes a bit like Xinjiang cumin barbecue, which is quite delicious. If you find it too troublesome to brew, you can shred the fried tofu and mix it with stewed rice, which is also very delicious.