Bean curd and potatoes with roasted wing root

Bean curd and potatoes with roasted wing root

Overview

Yuba is rich in protein and has high nutritional value. It is fragrant and refreshing, and has unique flavors in meat and vegetarian dishes. It is usually used cold or stir-fried, but this time it is braised with wing root, which is particularly delicious.

Tags

Ingredients

Steps

  1. Add ginger slices to the root of the wing, boil in cold water, remove and wash

    Bean curd and potatoes with roasted wing root step 1

  2. Put it into a pot and stir-fry to dry up the water, then add cooking wine

    Bean curd and potatoes with roasted wing root step 2

  3. Put dark soy sauce and light soy sauce

    Bean curd and potatoes with roasted wing root step 3

  4. Add salt and sugar

    Bean curd and potatoes with roasted wing root step 4

  5. Add vinegar and garlic juice, you can mix it yourself (vinegar, minced garlic, salt, sugar, light soy sauce, minced chili)

    Bean curd and potatoes with roasted wing root step 5

  6. Peel and cut potatoes into pieces, soak and blanch yuba in advance and cut into sections

    Bean curd and potatoes with roasted wing root step 6

  7. When the wings are almost cooked, add the potatoes

    Bean curd and potatoes with roasted wing root step 7

  8. When the potatoes are basically soft, add the yuba and boil for about 2 minutes

    Bean curd and potatoes with roasted wing root step 8

  9. Finally, collect the juice and sprinkle with chopped green onion

    Bean curd and potatoes with roasted wing root step 9