"Braised tofu" is a classic special dish. Tofu, a traditional and popular soy food in China, has been recorded in ancient books. Tofu has many functions as food and medicine, such as nourishing qi and tonifying deficiency. Modern nutrition has proved that tofu is an alkaline food, which helps improve physical fitness. In ancient times, people called tofu "little slaughtered sheep" and believed that the tenderness and nutritional value of tofu could be compared with that of mutton. Therefore, people invented the practice of braised tofu.
There are many ways to make "braised tofu". Every place has different methods and tastes. There are sweet, spicy, spicy, and salty ones. The "braised tofu" I share with you today is A slightly lighter taste, suitable for eating in dry autumn weather, with a more delicate flavor and delicious nutrition. It is also a relatively common dish in the family. The following will share with you in detail how to do it.
- several slices of Chinese cabbage
- 2 cloves of garlic
- 2 spicy millet
- light soy sauce
- 1/2 tablespoon of dark soy sauce
- 2 g salt
- 2 g cooking wine
- 2 g sugar
- oyster sauce
- balsamic vinegar
- 2 g starch
Cut the tofu into cubes of about 2 cm, soak it in salt water for 10 minutes, soak the tofu from the beany smell, and let the tofu enter the salty taste in advance.
Ginger, garlic, minced; chives minced; Chinese cabbage removed from leaves, cabbage cut into strips; spicy millet cut into rings;
Take a small bowl, add two tablespoons of light soy sauce, half a tablespoon of dark soy sauce, 2 grams of salt, 2 grams of cooking wine, 2 grams of sugar, one tablespoon of oyster sauce, one tablespoon of balsamic vinegar, a small bowl of water, and then stir well Reserve for seasoning sauce.
Take out the tofu and drain the water for later use.
Heat the oil in the pot until it is 50% hot, put the tofu in the pot, and fry until it is set and slightly yellowed.
Take out the fried tofu and drain the oil for later use.
Leave the base oil in the pot, then pour the ginger, onion, and garlic into it, stir-fry on low heat until fragrant, then pour in the tofu and cabbage strips, continue to evenly, pour in the seasoning sauce, and simmer for about 5 minutes on low heat.
After the tofu is simmered for 5 minutes, put in the millet hot ring, pour in a spoonful of water starch, thicken the soup with high heat, then put it out of the pot, and put it on a plate, sprinkle with chopped chives and serve on the table.