Tofu with Homemade Sauce
by Canteen
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Soy rot is cut into pieces and blanched in light salt water to control the moisture and set aside. Wash the cabbage and set aside. Wash the other ingredients and set aside. The ones that need to be cooked in advance can be left alone.
2. Cut the potatoes into slightly thicker slices and rinse off the starch to dry them for later use. Cut tomatoes into cubes, slice carrots and fish balls, mince green onions and garlic. Pay attention to separate the green onion leaves, cut dried peppers into sections, and cut cabbage into sections for later use. Prepare water starch for later use.
3. Pick up the pot and heat the oil, and turn the broiling pot.
4. Heat the pan with cold oil, add scallions, white garlic, minced pepper, and peppercorns, and sauté until fragrant.
5. Add carrot slices and fry.
6. Go down and fry the potato chips.
7. Fry until the edges of the potato slices are slightly translucent.
8. Add in Xiangqi sauce thirteen incense to fragrant, add dark soy sauce, and stir fry with seafood soy sauce.
9. Fill in two bowls of hot water (I have added too much water in the picture).
10. Add the tofu cubes and simmer for 5 minutes.
11. Add chili sauce, add appropriate amount of Xiangqi sauce and simmer for another five minutes.
12. Add tomatoes and fish balls to stew.
13. Halfway effect.
14. Tomatoes become soft.
15. It takes about ten minutes for the tomatoes to completely melt into the soup.
16. Add the cabbage.
17. Add water and starch to thicken the heat.
18. Sprinkle with chopped green onions in a pot.
Tips:Be careful not to add too much water, do not overrun the tofu, do not put salt in the sauce, and you can leave the fish balls, tomatoes, and cabbage.
