"Hunan Flavor" Braised Tofu with wax bean

Overview

I don’t know if anyone has watched (The Little Master of China) and the dark cooking world on the Huangpu River. In the third showdown (Mapo Tofu), the Little Master was framed by others and caused the soybeans to ferment into wax beans. The Little Master had an idea. The combination of the flavors of wax beans and tofu is unique in the world (Big Magic Panda Mapo Tofu). In order to truly create a new homemade wax bean-roasted tofu, we mainly use Hunan spicy food to create a spicy tofu (cradle bean-roasted tofu). The taste is more delicious and the bean aroma is full of fragrance.

Tags

• hot dishes
• home cooking
• hunan cuisine
• dinner
• chili oil
• cooking wine
• doubanjiang
• edible oil
• fresh chicken juice
• tofu
• white sugar
• salt
• wax beans

Ingredients

Steps

1. 1 Wash the tofu, cut it into four squares evenly with a fruit knife (it is best not to use a metal knife.), pour an appropriate amount of salt into the basin, stir the water evenly, and soak the tofu in the basin for 15 minutes (this way the tofu will not break so quickly when burning.) Set aside.

   

2. 2 Heat oil in pan, add bean paste and stir-fry until fragrant.

   

3. 3 Pour in the soaked tofu, add cooking wine and stir-fry until fragrant.

   

4. 4 Add salt, sugar, chili oil, wax beans and chicken juice and cook quickly until uniform. Add appropriate amount of water and simmer over low heat for 3 minutes until the flavor is absorbed.

   

5. 5 Serve on a plate and sprinkle with chopped green onion.