[Duck blood tofu stewed]_ braised production _ how to make

The method of making duck blood braised tofu is probably not familiar to everyone, mainly because this kind of food is relatively rare. We can first take duck blood and tofu, and then put these ingredients together for cooking.

The method of duck blood tofu stewed is to boil the tofu first, then add ginger and garlic to stir fry until the flavor is fried, and then add duck blood to stir fry.

Braised duck blood tofu ingredients tofu 200 g duck blood 1 serving red pepper 1 garlic clove 5 ginger foam put in bean paste 30 g green onion and pepper 30 grams in pepper paste

2 peppers, garlic cloves, and ginger chopped.

3 tofu cut into 1.

5 cm square.

4 Duck blood diced.

5 Heat a wok over high heat, pour in peppers, garlic cloves, ginger foam and stir-fry.

6 Pour in watercress sauce and stir well.

7 Add tofu.

8 Hold the wok, shake it back and forth, and bump up and down.

9 Add duck blood and make the ingredients evenly, add a little water and cook for a few minutes.

10 Prepare chives.

11 When the water in the pot is quick to dry, use a little water starch to collect the juice.

12 plates.

13 Sprinkle with green onions and pepper.

Note Do not try to fry, otherwise it will be mashed.

Duck blood tofu material 300 g duck blood, 1 tofu, oil, onion ginger, salt, chicken essence amount.

Method 1: Duck blood, cut tofu and simmer in water.

2. Heat the pan with hot oil and scallion ginger, add duck blood, tofu, cooking wine and some water simmer for 5 minutes.

3. Season with salt and chicken essence.

Ingredients for duck blood tofu: duck blood clot, one box of tender tofu, one egg, salt, chicken essence, sugar, vinegar, pepper, water starch.

Duck blood, tender tofu cut into small dices.

The eggs are broken 2.

Put the broth in the pot (add water if you don’t have it), boil it, add the duck blood dice and the tender tofu to 3.

After boiling again, skim the bottom, add salt, chicken essence, a little white sugar, a tablespoon of vinegar, and then pour the prepared water starch into the pot, push it with a spoon, and make a thin noodle 4.

Turn to medium-low heat and keep the soup in a rolling and non-rolling state. Use a flour sieve or small sieve to pour the fully dispersed egg liquid on the sieve. Move the sieve while turning it down, and move the circle in one direction. All the eggsWhen you’re done, push gently with a spoon and the beautiful frangipani appears.

Finally, sprinkle with white pepper powder and you can cook. If you like cilantro, you can add some cilantro.