Yipin Beef Bean curd
Overview
Beef and tofu occupy a place in Sichuan cuisine, and Mapo tofu is the most classic example; there are also many ways to make tofu curd in Sichuan cuisine. I want to make tofu and beef together. The combination of fragrant beef and soft tofu will definitely produce a wonderful feeling. What a delicious taste it is; The traditional tofu curd is a kind of soy product that is tenderer than tofu and older than tofu curd. If you like to eat older tofu curd, you can use gauze to filter out some water without compacting it, and that's it. Also, the method of ordering tofu curd is very important, and you can also use the flushing method to make it closer to the feeling of tofu curd; without further ado, let's serve~~~~
Tags
Ingredients
Steps
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Raw materials
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Wash the green and red peppers and cut into small pieces
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Cut onion, ginger and garlic into cubes and set aside
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Wash the celery and cut it into small pieces
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Cut the beef into cubes and set aside (marinated in a small amount of oil
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Dissolve the internal fat with a small amount of water and stir evenly
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Boil the soy milk (I bought the soy milk for convenience, but you can also use a soy milk machine to make it yourself. Be sure to filter and remove the bean dregs)
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Pour the boiled soy milk into a container (I use a yogurt container to keep it warm)
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Then pour the melted internal fat into the soy milk and stir it slightly
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Cover and leave in a warm place for about 15 minutes and a bowl of tender tofu pudding is ready
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Spoon the bean curd into a larger container and set aside
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Start frying the beef. When the oil is 50% hot, pour the beef into the pot and stir-fry until scattered. Add the cooking wine and soy sauce, then add the bean paste and stir-fry evenly
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Then add the onion, ginger, garlic and celery and continue to stir-fry
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Pour in the green and red peppers and add a small amount of water to cook for a while
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Finally, thicken the gravy with water starch and pour the cooked beef over the bean curd
