Ingredients: 500g of tofu, 50g of beef150g, 50g of green garlic, 40g of Pixian watercress, 0g of chili noodles10g, 5g of chili noodles1.5g, 20g of lobster sauce, 20g of soy sauce, 20g of cooking wine, 5g of refined salt and 2g of monosodium glutamate.
Production method:
1, cut the tofu into pieces 1.3 cm square, put it in the pot, add salt and soak thoroughly. Don't cook in boiling water, just keep the temperature.
2, beef minced. Wash the green garlic and cut it into small pieces 1 cm long. Chop watercress and lobster sauce.
3. Heat the oil in the pot to 60% heat, add the minced beef, stir-fry with clear water, and cook the wine when it is crisp. Stir-fry the watercress until red, add the Chili noodles, Jiang Mo and lobster sauce, add the soup, add the tofu, soy sauce and salt, and burn the tofu thoroughly with low fire. When the soup is slightly dry, add monosodium glutamate, green garlic and water bean powder and sweat gently.
Note: In the production process, after the tofu is boiled in the pot, it should be cooked slowly with a small fire to make the inside and outside taste the same. Because the tofu is tender, the action should be light, so that the tofu slices will remain intact after cooking. Sweat should be thick to highlight the characteristics of spicy, salty and fragrant.
Features: The cooked vegetables are hemp, spicy, salty, spicy, crisp, tender and fresh, with unique flavor, which can stimulate appetite.