Red and White Tofu

Name: Red and White Tofu
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some tofu; Some Pork blood tofu; Some Green garlic; Some June Fresh; Some Cooking Wine; Some Chicken Essence; Some starch; Some Refined salt; Some ginger

by Love promise

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Red and white tofu is a home-cooked dish. Today’s raw materials are also very simple. They are tofu, pork blood tofu, and green garlic. The taste is delicious. Tofu can nourish the qi, clear heat and moisturize dryness, promote body fluids and quench thirst, and clean the stomach; pig blood is rich in iron and other nutrients. It is very suitable for our female compatriots, especially mothers-to-be in the third trimester of pregnancy to supplement iron and blood. This dish is very good. The finished product is red and white interlaced, and the style is extremely beautiful. "

Ingredients

Red and White Tofu

1. Ingredients used today: tofu, pork blood tofu, green garlic

2. Wash the green garlic, cut the white garlic and garlic leaves separately

3. Cut some ginger slices

4. Cut red and white tofu into cubes

5. Blanch the white tofu in boiling water

6. Drain, reserve

7. Also blanch the red tofu, drain and set aside

8. Put oil in the pot

9. After the oil is hot, add garlic white and ginger slices and fry until fragrant

10. Put soy sauce and cooking wine in the pot

11. Add appropriate amount of water and season with refined salt

12. Put the blanched red and white tofu in, shake it gently, don’t use a shovel

13. Simmer patiently for a while, let the tofu taste delicious, and add green garlic before it is out of the pot (as the saying goes, thousand rolls of tofu, ten thousand rolls of fish)

14. Bring to a boil again, pour in water and starch to thicken, and it will be out of the pot

15. A plate of fresh soup, tender tofu, red and white interlaced, the red and white tofu is made with a beautiful style.

Tips:
1. After the red and white tofu is blanched in boiling water, it is very tough. As long as you don't need a spoon or shovel to stir, it will not break when it comes out of the pot, and it is very beautiful.
2. Put the green garlic at the end to keep the flavor and color
3. Cooking wine and ginger must be present to remove the taste of blood tofu.