Braised tofu noodle soup
Overview
As a side dish for this noodle soup, Sister Xin used the newly published recipe of pickled beans with double peppers. If you want to try making this love breakfast, please quickly search for the recipes that Sister Xin has posted before. Sister Xin uses an electronic scale to measure each pickle and each ingredient accurately to the g. Moreover, each pickle has been marinated for enough time and the taste and taste have been verified in Kaifeng. You can try it with confidence.
Tags
Ingredients
Steps
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Water tofu is packaged in boxes in supermarkets, and the portion size is a little more than two small pieces of tofu sold in the market.
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Cut the tofu into small pieces with a knife, heat oil in a pan, add the tofu cubes and fry until both sides are slightly charred, in order to remove the beany smell.
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Turn to low heat and add light soy sauce. The amount depends on how much water you want. If there is more water, add more; if there is less water, add less.
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After mixing the light soy sauce evenly, sprinkle a thin layer of white sugar evenly on top. Don't stir it until the melted sugar has a chance to stick to the tofu. Then add a little oyster sauce and stir-fry evenly. Keep the fire low to allow the tofu to absorb the flavor.
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After the tofu is fragrant, pour in an appropriate amount of water, turn to high heat and simmer the soup. After the water boils, change to medium to low heat and simmer for a while.
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While the soup is cooking, cook the noodles in a separate pot and fry the pork ribs for later use.
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Put the cooked noodles into a soup bowl, add the cooked braised tofu and soup.
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Add an appropriate amount of pickled beans with double peppers. If you don't like meat, it's delicious to eat it just like this.
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Finally, add the fried pork ribs, and a bowl of fragrant noodle soup is ready.
