Fried tofu is better than meat, and two bowls of rice are not enough! You'll love it once you eat it

 

What I share today is the pork belly roasted tofu puff, which is braised in a braised way, the color is ruddy, the tofu paulows absorb the fragrance of pork belly and shiitake mushrooms, and there is a little soup, mixed with white rice, which can be called a rice killer, and the rice is first-class~~

——Roasted pork belly and tofu puffing——

【Ingredients】

Ingredients: 150 grams of tofu soaking, 60 grams of pork belly, 10 shiitake mushrooms (soaked in advance), 5 chili peppers

Seasoning: 1 tsp Pixian red oil bean paste, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp minced garlic, 1 tsp minced green onion, 1/3 tsp minced ginger, 1 tsp cooking wine, 1/3 tsp sugar

【Directions】

Step 1, process the ingredients: tofu bubble from the middle of everything two, bean bubble cut is easier to taste, pork belly cut thinly, Hangzhou pepper diagonally cut into segments (students who like to eat spicy can add two millet peppers)

Step 2: Heat the pan with cold oil, add the chopped pork belly and stir-fry until the oil is spitted out, add the green onion, ginger and garlic, Pixian bean paste and stir-fry the red oil over low heat

Step 3: After stir-frying the red oil, add a teaspoon of cooking wine along the edge of the pot to remove the smell.

Step 4: Add 1 teaspoon dark soy sauce and stir-fry well to color the pork belly

Step 5: Add the soaked shiitake mushrooms and stir-fry until fragrant. (If you use large shiitake mushrooms, you need to cut them, I use small shiitake mushrooms, I didn't cut them)

Step 6: After stir-frying the mushroom aroma, add the chopped tofu puff, light soy sauce and a little sugar. There is salt in Pixian bean paste, so when using bean paste when cooking, salt should be put less or no salt as appropriate.

Step 7: Add more than half a bowl of water to the level of the ingredients, boil over high heat and change to low heat for a few minutes. During the firing process, you can use a spatula to press the fried tofu to fully absorb the soup, and the fried tofu that absorbs the soup will burst the juice when it eats it~

Step 8: Cook until the soup is reduced, the tofu is soaked soft and soaks in the flavor to absorb enough soup, add the chopped green pepper segments and stir-fry quickly over high heat.

Step 9: Fry until the green pepper is slightly broken, and thicken with water starch.

Step 10: Stir-fry until the sauce is thick, basically wrap it on the ingredients, and then turn off the heat and serve.

The fried tofu soaked up the mellow and fragrant pork belly broth, and it was really delicious to use it with rice~~