Blood tofu recipe

Ingredients

  • northern tofu
  • blood tofu
  • onion ginger
  • green garlic
  • cooking wine
  • bean paste
  • soy sauce

Instructions

  1. Rinse the northern tofu and blood tofu with water, and cut them into small cubes about the length of a finger; cut the onion and ginger into small pieces, and mince the green garlic.

  2. Put the cut white tofu and blood tofu in a pot and blanch them in water for about 2 minutes.

  3. Pour an appropriate amount of oil into the pot. After the oil is hot, add the sliced green onion and ginger to sauté until fragrant, then add a tablespoon of Pixian bean paste and stir-fry.

  4. Add 1/4 tablespoon of cooking wine, add the blanched blood tofu, and stir-fry for about 2 minutes.

  5. Add in the white tofu and continue to stir fry. Add a tablespoon of light soy sauce for coloring and seasoning, stir fry evenly for about 3 minutes, and then the pan is ready.

Such a plate of nutrient-rich two-color tofu is ready. The white tofu is delicious and chewy, the blood tofu is tender and delicious, and there is no fishy smell. The different tastes of the two tofu make the taste more layered, and the method is particularly time-saving.

Tips:

  1. Blanching white tofu in water can remove the beany smell, and there is no fishy smell after the blood tofu is completely blanched. Put an appropriate amount of salt in the water to prevent the tofu from breaking. Put the blanched tofu in cold water and let it cool.
  2. Because bean paste is added, the saltiness is enough, so there is no need to add salt. After bean paste is placed in the pot, stir fry the red oil and add the blood tofu, the taste is better.
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