Fatty Beef Tofu Roll
Overview
This dish is inspired by bacon and enoki mushroom rolls. Today, I use fat beef rolls instead of bacon, and roll in soft thousand-leaf tofu, my daughter’s favorite enoki mushrooms, and my favorite okra. The beef is thin, the tofu is soft, and the okra is smooth. It is a combination of meat and vegetables, nutritious and delicious. The cooking method is still the specialty of thick oil red sauce. Today I use the new product of June Fresh, lightly salted honey braised soy sauce. I thought that since the soy sauce contains honey, I would not add sugar (a little sugar is added to any Shanghai specialty dish to make it fresh). When I tasted it, I still felt that the taste was a bit monotonous, so I added a little sugar in the end.
Tags
Ingredients
Steps
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Prepare ingredients and seasonings.
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Boil a pot of water, blanch the fat beef rolls and blanch the foam, then rinse with water.
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Cut the thousand-leaf tofu into thick strips, remove the roots of enoki mushrooms, wash and break them apart, and cut the okra into shreds.
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Take a piece of fat beef and unfold it, put tofu strips, enoki mushrooms, and okra shreds. Don’t put too much to avoid rolling it up.
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Roll up. If the beef slices are severely damaged, you can roll up another layer on the outside.
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Put the rolled beef rolls into the pan (this is half the amount).
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Pour a tablespoon of June Fresh 12g lightly salted honey braised soy sauce.
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Take a tablespoon of Vida Premium Oyster Sauce and 1 small bowl of water and bring to a boil. Turn over and bring to a boil again. Taste and adjust the seasoning (I added a little sugar).
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Collect the thick soup, remove from the pan and serve on a plate. Blanch the okra (not included in the recipe) and cut into small stars for decoration.
