The famous snack can also be used as a dish---Simmered tofu

Overview

Stewed tofu, that is, hot-mouthed tofu, is the best in Yongan. Its history can be traced back to the Republic of China, but it only returned to street food stalls in the early 1960s. The preparation method is to first put the white and tender tofu pieces into a large iron pot, add fish, pig's feet, ribs, water, etc., simmer over charcoal fire for a long time, and cook the tofu into a honeycomb shape to make it delicious. Then cut the hot tofu into small pieces and dip it in seasonings made of soy sauce, garlic, rock sugar, etc. It is sweet and delicious. However, the ingredients for making simmered tofu are not so particular. The simmered tofu made on the street is to add some day lily to simmer the tofu. This is all to save costs. The ingredients for braised tofu made at home are naturally better. Stewed tofu is mainly about cooking the tofu until it is delicious. Fish and pig's feet are not common ingredients in my family. I put in our family’s favorite ingredients, and the children enjoyed it. Due to time constraints, I didn't cook the tofu in a honeycomb shape. If I wanted to cook the tofu in a honeycomb shape, it would take more than 2 and a half hours to make it so good. Besides, foodies don’t like the old-fashioned tofu, so I simmered it over low heat for about 40 minutes. The taste is moderate, mainly for children.

Tags

• private kitchen
• cantonese cuisine
• old man
• summer recipes
• banquet dishes
• dinner
• blended oil
• cooking wine
• coriander
• ginger
• lean meat
• msg
• oyster sauce
• rice shrimp
• salt
• tea tree mushroom
• white sugar
• yellow pepper
• duck gizzard
• fragrant leaves
• garlic
• red pepper

Ingredients

Steps

1. 1 Ingredients: 1 lean duck gizzard, 1 small piece of rice and shrimp, 2 tablespoons of tea tree mushroom, 80 grams of ginger, 1 small piece of garlic, 1 clove of red and yellow pepper, half a bay leaf and coriander, appropriate amount of seasoning: appropriate amount of oil, appropriate amount of sugar, appropriate amount of salt, appropriate amount of MSG, appropriate amount of cooking wine, appropriate amount of mixing oil

   

2. 2 .Wash the tea tree mushrooms, lean meat, duck gizzards, ginger and garlic and cut into pieces and set aside.

   

3. 3 .Set the pot over high heat, add bay leaves, ginger and garlic, pour in blended oil and sauté until fragrant.

   

4. 4 .Add lean meat and duck gizzards and stir-fry until color changes.

   

5. 5 .Pour in fuel consumption

   

6. 6 .Pour in the cooking wine and stir-fry for a few times.

   

7. 7 .Add the dried shrimps and stir-fry 2 times to get the flavor.

   

8. 8 .Pour in the broth and add the tea tree mushrooms.

   

9. 9 .Break into irregular tofu pieces with your hands.

   

10. 10 .Pour in sugar.

    

11. 11 Pour in the salt and bring to a boil over high heat, then turn to low heat and simmer slowly for 40 minutes.

    

12. 12 .Pour in MSG, season with coriander and chili before serving.