This is a beer appetizer, hot food can be served, cold food can be served with wine, the practice is very simple and homely
Dry the tofu, dry the surface with kitchen paper, cut into small pieces
Pour the oil enough to cover the dried bean curd into the pot. When the oil temperature is 70% hot, the fried bean curd is dried, medium heat, fried to the surface golden foaming, the skin is slightly hard, and it is ready for use.
Pour out the oil in the pot, leave a small amount of oil at the bottom of the pot, put chopped green onion, ginger, minced garlic, dried and spicy horns (tear into pieces), pepper and other shabu-shabu
Under the dried bean curd and the Pixian County watercress in the fire for a while (not spicy taste can not put the county watercress and dry spicy corner in the previous step)
In the pot, pour the wine, soy sauce, rock sugar, stuffing, add boiling water, turn the water and turn to a small fire to start the brine (there are octagonal, cinnamon, minced meat, cloves, cumin)
After 15 to 20 minutes, stir-fry the sauce and simmer for a few minutes. A non-spicy lo mei can sprinkle some sesame seeds.
At the same time, I made a non-spicy taste, added a spoonful of cooking wine and rock sugar, and it was very juicy!
1. The taste is better after cooling, and it is more environmentally friendly, fresh and delicious than the bagged tofu sold in the supermarket. 2, remember not to put salt, because the Pixian County watercress is very salty, and added soy sauce, so no need to add salt. 3, the seasoning in the bag is put, there is no need to do it, you can also add beer to taste.