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Resep Tumis Labu Siam Dan Tahu ( Sauteed Squash And Tofu Recipe )

Untuk sajian sederhana berikut ini sangat mudah di masak di rumah, bahan-bahan yang di butuhkan juga sangat gampang di sanggup serta sanggup di stok dalam waktu yang cukup usang di dalam kulkas ya bunda... (kebiasaan nih untuk stok bahan-bahan sayuran supaya tidak capek ke pasar setiap harinya hehehehe :D)

Di pada resep berikut, sebetulnya saya tidak menggunakan penyedap rasa ya ibu... Namun apabila suka , mak sanggup menambahkan penyedap rasa secukupnya. Serta mak wajib memperhatikan penggunaan garamnya, alasannya adalah udang kering telah mempunyai rasa asin yang dominan.

Tetapi penggunaan dosis garam pada pada resep berikut waktu dirasakan sang aku dan keluarga, cita rasanya sudah pas asinnya. Tetapi apabila kurang asin, ibu bisa menambahkan lagi takaran garamnya sinkron kesukaan.

Hmm... Ini beliau tumisan labu siam dan memahami.. Siap disantap :D

Berikut materi & cara membuatnya

Bahan - materi :

  • 3 buah labu siam
  • 10 buah tahu ukuran kecil
  • 3 buah cabai merah
  • 4 buah bawang merah
  • 2 buah bawang putih
  • 2 sdm ebi
  • 2 sdt garam
  • 1 1/2 sdt gula
  • Penyedap rasa secukupnya ( ditambahkan bila suka )
  • Air setengah gelas
  • 4 sdm minyak untuk menumis

Cara Membuatnya :

  1. Kupas dan basuh higienis 3 buah labu siam kemudian potong-potong memanjang
  2. Cuci higienis 10 buah tahu ukuran kecil kemudian di potong kotak-kotak
  3. Iris 4 buah bawang merah, 2 buah bawang putih dan 3 buah cabai merah
  4. Panaskan 4 sdm minyak goreng di dalam wajan, kemudian tumis bawang merah dan bawang putih hingga harum
  5. Masukkan irisan cabai merah dan 2 sdm ebi, aduk sebentar
  6. Masukkan potongan labu siam, aduk hingga rata kemudian tutup wajan dan diamkan selama kira-kira 5 menit
  7. Buka tutup wajan dan tambahkan 2 sdt garam, 1 1/2 sdt gula, penyedap rasa serta air setengah gelas. Tutup kembali sekitar 5 menit
  8. Buka kembali tutup wajan, masukkan potongan tahu kemudian aduk rata
  9. Diamkan sebentar hingga bumbu benar-benar meresap kemudian angkat dan hidangkan

Ada tips menyimpan udang kering berdasarkan saya langsung ya ibu... Alasannya adalah tips berikut telah saya coba beberapa kali, adalah : saat membeli udang kering pada pasar tradisional atau supermarket langganan bunda... Segera sehabis sampai pada tempat tinggal langsung pindahkan ke wadah kemarau yang mempunyai tutup yang kedap, kemudian simpan pada pada kulkas.

Biasanya aku sering menyimpan stok udang kering di dalam wadah tersebut di kepingan sebelah dalam pintu kulkasnya, alasannya area tersebut tidak terlalu lembab tetapi tetap menjaga tekstur udang kering menjadi lebih kering. Ketika ingin di gunakan, ambil beberapa sendok saja sesuai keperluan kemudian pribadi letakkan kembali ke dalam kulkas. Dengan begitu anda sanggup mempunyai stok udang kering untuk waktu yang usang ( biasanya aku beli udang kering untuk stok selama 1 ahad ya bunda... jikalau lebih dari waktu tersebut, aku belum pernah mencoba. So, Enjoy Your Cooking Mom :D

Sauteed Squash and Tofu Recipe

For the following recipe is very easy to cook at home, the materials needed are also easily available and can be saved in a long time in the refrigerator ... ( my habit to save vegetable ingredients that are not too tired to go to market everyday hehehehe: D )

In the following recipe, actually I do not use flavorings ... But if like, you can add flavoring to taste. And you should pay attention to the use of salt, because dried shrimp already has a salty taste dominant. But the use of salt in the recipe dose following when perceived by me and the family, it feels just right saltiness.

However, if less salty, you can add another dose of salt to taste.

Here are the ingredients and how to make

Ingredients :

  • 3 fruit squash
  • 10 pieces of tofu small size
  • 3 red chilies
  • 4 pieces of onion
  • 2 pieces of garlic
  • 2 tablespoons ebi
  • 2 tsp salt
  • 1 1/2 tsp sugar Flavoring to taste (added if liked)
  • Half a glass of water
  • 4 tablespoons oil for frying

How To Make :

  1. Peel and wash 3 fruit squash lengthwise and cut into pieces
  2. Rinse 10 pieces out of small size and cut squares
  3. Sliced 4 pieces of onion, 2 pieces of garlic and 3 red chilies
  4. Heat 4 tablespoons oil in a skillet and saute onion and garlic until fragrant
  5. Enter sliced red pepper and 2 tablespoons ebi, stir briefly
  6. Enter the squash pieces, mix well and then cover the pan and let stand for about 5 minutes
  7. Open cover the pan and add 2 tsp salt, 1 1/2 tsp sugar, flavorings and half a glass of water. Close back about 5 minutes
  8. Open cover the pan again, fill pieces of tofu and mix
  9. Let stand for a while until the spices really sink in and lift and serve

There are tips to save ebi from me ... Because these tips I have tried several times, is when buying udang kering in traditional markets or supermarkets subscription you ... As soon as I got home immediately move into dry containers with tight lids, then store them in the refrigerator.

Usually I often keep a stock udang kering or dried shrimp in the container on the inside door of the refrigerator, because the area is not too moist but keep the texture becomes drier ebi. When you want to use, take a few tablespoons as needed and then immediately put it back into the fridge. That way you can have a stock of dried shrimp for a long time. Usually I buy udang kering for the stock for 1 week ... that over time, I've never tried. So, Enjoy Your Cooking Mom: D

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