Traditional Beijing Flavor "yellow Braised Tofu"
1.
main ingreadient.
2.
First chop chopped green onion and minced ginger.
3.
Cut the pork belly into thin slices.
4.
Heat up a frying spoon and pour peanut oil.
5.
Deep-fried tofu in oil.
6.
Fry the tofu until golden on both sides, remove and set aside.
7.
The fried tofu is set aside.
8.
In a separate pot, leave the bottom oil in the pot and stir-fry the pork belly.
9.
Stir-fry the sliced pork thoroughly with chopped green onion and minced ginger.
10.
After the scallion and ginger are fragrant, add the fungus and stir fry.
11.
Then, cook the rice wine.
12.
Then, cook in the soy sauce and stir well.
13.
Stir-fry, pour in some water and bring to a boil.
14.
After the soup is boiled, add the tofu that has been fried in advance and stir well.
15.
Then, cover the pot and simmer for 3 minutes.
16.
After simmering for 3 minutes, season with pepper and chicken powder and stir well.
17.
A moderate amount of chicken noodles.
18.
Finally, thicken the starch with an appropriate amount of water.
19.
After the gorgon juice is gelatinized, pour in the cucumber slices and stir well.
20.
Then, add a few drops of sesame oil and enjoy it on a serving tray.
Tips:
1. Tofu should be aged and tender. Too flavour is not good, too tender and easy to spew water, and it takes time to fry and explode.
2. Tofu can be cut into rectangular slices or corner slices, and the thickness is only 0.5 cm. It should not be overheated during frying, and the color is slightly yellow.
3. You can also use shiitake mushrooms and bamboo shoots as ingredients. If you are vegetarian, you don't need to put meat slices. In the past, according to historical records, the Empress Dowager Cixi had fast days every month. On fast days, the royal chef used mushroom soup to cook this dish for her. The taste was very delicious. The method was to wash the dried mushrooms and soak them twice. After hours, the mushroom slices are cooked in the original soup, and a few winter bamboo shoots can be placed inside.
4. Don't have too much soy sauce, just a little bit of color. If the color is dark, it won't be called yellow braised tofu.
