Private Version of Homemade Tofu

Name: Private Version of Homemade Tofu
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g tofu; 200g Minced meat; 1/2 root carrot; A tablespoon Shiitake Mushrooms; A tablespoon Winter bamboo shoots chopped; A tablespoon Chopped onion; A tablespoon Minced garlic; A tablespoon Chopped pepper; 1/2 tablespoon Soy sauce; A teaspoon salt; 1/2 teaspoon Sugar; 1/2 teaspoon MSG; A teaspoon pepper; A tablespoon Water starch; A teaspoon sesame oil

by Old Yang's Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

The taste of this dish is delicious, the tofu absorbs the soup, the outside is fragrant and the inside is tender, the taste is very rich and delicate. Winter bamboo shoots and winter mushrooms are commonly known as Erdong, which is a famous fresh thing. And the combination complements each other.
Supplemented with minced meat, carrots, and sweet and spicy with chopped peppers, each meal is colorful. "

Private Version of Homemade Tofu

1. One piece of tofu, cut into small pieces and fry.

2. Exploded view of raw materials.

3. Put oil in the pot and saute the chopped onion and garlic over low heat.

4. Pour in the minced meat and carrots, sauté evenly, and add half a teaspoon of sugar at this time.

5. Put a tablespoon of chopped pepper, half a tablespoon of light soy sauce, a teaspoon of salt, winter bamboo shoots and mushrooms, and continue to fry until the minced meat turns white.

6. Mix with water and put the tofu in. Don't have too much water, just submerge the tofu. Simmer over medium heat for three to five minutes.

7. Remove the tofu and serve.

8. The ingredients in the pot are thinly sliced, then put monosodium glutamate, a little pepper, and sesame oil.

9. Just pour it on tofu.

Tips:
1. Cut the tofu a little thicker, so it will taste better when you eat it, and it will not break easily when fried.

2. Heat the pan with cold oil, put the tofu slices, turn on a low heat, don't turn it, wait until there are small bubbles on the edge of the tofu, shake the pot, if it shakes, use a small wooden spatula to gently turn it. I usually fry until one side is golden and then turn over and fry the other side, but my mother just flips it very often.

3. Before putting the tofu, I like to sprinkle a little salt in the oil to get rid of the oily smell, and secondly, the tofu is easy to taste