#寻找头条生活家 #
Tofu is the best to eat than spicy tofu! The rotten color is bright red, the taste is delicious, and three bowls of rice are solved on one plate. The special feature of this dish is cooked in the "burning" method, on the snow white tender tofu, dotted with oily green onions, surrounded by a circle of transparent red oil, such as jade inlaid amber, with hemp, spicy, hot, tender, crisp, fragrant, fresh unique flavor.
Tofu, as a common dish in the home, is wonderful to make a plate of spicy tofu.
Ingredients: Tofu cut into pieces, bean paste, salt, ginger, peppercorn powder, water starch, soy sauce, a little sugar
In the first step, take out the tofu and cut the tofu into small pieces.
White tender tofu, cracked when caught, too much love!
In the second step, boil the oil, add the watercress, and fry the red oil.
In the third step, add onion, ginger and garlic, salt, chicken essence, peppercorn powder, a little sugar, continue to fry for one minute, add a little water, add a little soy sauce, add tofu.
Stir-fry the tofu and simmer in a pot to better absorb the soup and add more flavor.
The fourth step is to hook up the link. The tofu is almost cooked, add the water and collect the juice. Out.
Spicy tofu is good.
Features: dark color, thick taste, spicy and hot
The rich soup was mixed with rice and it was just perfect.
Origin of Spicy Tofu: Mapo Tofu was founded in the first year of Tongzhi in the Qing Dynasty (1862), and was founded in The Wanfu Bridge outside Chengdu. Due to the continuous efforts of successive generations of Chen Ma Po Tofu, Chen Ma Po Chuan Restaurant has been famous for more than 140 years. And famous at home and abroad, won the praise of domestic and foreign gourmets. Mapo tofu has also become a famous dish representative of Sichuan.
Nowadays, spicy tofu is made almost every family, but how to make it more delicious needs to be learned.
We are on the road to exploring food, let's cheer together!