10-minute quick meal——————[Chongqing private bean curd rice]

Overview

Tofu curd rice, as the name suggests, is a bowl of tofu curd, a bowl of rice, and a small plate of dipping sauce. It should be based on the method of converting the original soup into the original food. Generally, the store will give you a bowl of bean curd water, called Gao Shui, which can be refilled as much as you want. Perhaps, this is also the prototype of the early Chinese fast food. Students who have never eaten bean curd rice may think that this is tofu noodle, but it is not the case. The taste of tofu curd is between tofu and tofu curd. It is slightly older than tofu nao, but more tender than tofu. It can be picked up with chopsticks and has a soft texture in your mouth. Simple presentation, refreshing taste, refreshing and affordable. And this seemingly simple bowl of bean curd rice has long been integrated into the lives of Sichuan people. No matter whether it is breakfast, lunch or dinner, or going out or traveling, as long as you want to eat, you can have a bowl of it and it will be hearty and addictive! I don't have the conditions to make beancurd rice at home, and I need too many tools. However, in order to avoid the slander, I make a copycat version of private bean curd rice from time to time to indulge myself. Why do you say it's private? With the changes of the times, today's bean curd rice is no longer as simple as it used to be. There are various varieties, including vegetarian bean curd, meat bean curd and kidney bean curd. . . Adjustable to the greatest extent possible! As for the small plates of bean curd rice with various dipping sauces, each restaurant uses their special skills to attract customers. For a bowl of bean curd, the most important thing is the dipping sauce, the taste is the most memorable

Tags

• home cooking
• quick dishes
• chongqing cuisine
• chili oil
• coriander
• douhua
• light soy sauce
• sichuan pepper oil
• garlic
• salt

Ingredients

Steps

1. 1 Beancurd bought from the market, heated

   

2. 2 Chop garlic and ginger into fine pieces

   

3. 3 Chop coriander into fine pieces

   

4. 4 Put minced garlic and ginger into a seasoning bowl.

   

5. 5 Prepare an appropriate amount of peppercorn oil (this is my mother’s homemade green peppercorn oil, it is very numbing)

   

6. 6 Add a tablespoon of salt and a tablespoon of light soy sauce to the bowl (you can have a little more salt, but be sure not to add vinegar!)

   

7. 7 Add 2 tablespoons of the prepared chili oil and sprinkle with coriander.

   

8. 8 You can eat two big bowls of rice with the condiments