Bean curd with scallion oil
Today, I want to make red oil beancurd, but I think that the spring in the north is dry, so I'd better eat less spicy ones. It's also good to replace them with scallion oil~~~1. Dried beancurd must be thoroughly soaked before being cold mixed. It's best to use cold water when foaming to avoid affecting the taste.2. The dried beancurd after soaking should be boiled, but the time should not be too long to avoid being too rotten.3. Dried beancurd must be drained before cold mixing
Step 1 . Main ingredients: fermented beancurd, green pepper, shallot
Step 2 . Cut the soaked beancurd into oblique sections, remove the seeds of green peppers and shred them, and cut the shallots into sections
Step 3 . Blanch dried beancurd in a pot for 1 minute and remove it
Step 4 . Put the boiled beancurd, shredded green pepper and some shallots into the container together
Step 5 . Add salt, balsamic vinegar and a little sugar in turn, (a little sugar is OK, fresh)
Step 6 . Put edible oil in the pot and fry the remaining scallions over low heat
Step 7 . Deep fry the scallions until they turn yellow and turn into scallion oil.
Step 8 . Add 2 teaspoons of boiled scallion oil.
Step 9 . Mix well
Step 10 . Finished product!
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