Bean Curd Beef

Name: Bean Curd Beef
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 a catty Beef (Tenderloin); A large piece Soft tofu; Some Soy sauce; 2 tablespoons Doubanjiang; 3 pieces Sliced ginger; A handful pepper; Some Minced garlic; 1 spoon Cooking Wine; Some starch; Some salt; 1 spoon Fuel consumption

by Xue Yao _Michelle

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

What do you miss most when you travel abroad for several days? Chinese food! Spicy! The Chinese stomach is calling for Chinese food!
Fatty was originally a person who didn't like beef. The few beef that he could accept was tofu beef. It was tender and spicy. What a good meal!

Bean Curd Beef

1. Soft tofu, either internal fat tofu, or slightly tender tofu, put it in boiling water and boil it out.

2. Slice beef tenderloin, add cooking wine, oil consumption, light soy sauce, and starch.

3. Saute ginger slices and peppercorns in a pot

4. Then add Pixian bean paste, if you have a hot sauce you like, put it together, don’t be salty.

5. Add water, boil, slide the beef in and cook

6. Add some minced garlic in this step

7. Don’t cook the beef all the time. Take it out when it’s cooked, or it won’t taste good when it’s old. Cover the beef on the tofu

8. Adjust the taste of the sauce in the pot, cook to the consistency you like, pour it on, sprinkle with coriander, and quickly mix it with rice and start eating!

Tips:
1. Put the tofu in a bowl after cooking, and pour it out if the water comes out.
2. The beef can also be fried first and then add water. Who did this tell me if it tastes good?
3. I didn't use lactone tofu because lactone tofu is too easy to break. Of course, you can use it if you like it. I wish you all a happy meal.