The raw materials are prepared first
2 pieces of southern tofu, 100 grams of lean beef, 50 grams of green garlic. Seasoning 100 grams of vegetable oil, 50 grams of bean paste, 8 grams of chili powder and soy sauce, 20 grams of cooking wine, 20 grams of Sichuan bean drums, 8 grams of monosodium glutamate, 20 grams of wet starch, 15 grams of soup, 1 gram of pepper powder, 10 grams of green onion and ginger
Production process
(1) Mince the beef. Mince the bean drum. Finely chop the green onion and ginger. Cut the garlic into sections. Cut the tofu into 1.5 cm cubes and soak in boiling water.
(2) Stir-fry spoon with oil and heat, first put the beef, stir-fry to remove the moisture, the watercress sauce, green onion, ginger and bean drum under the spoon to fry the crisp, then add the chili powder, stir-fry the color change, pour the soup, soy sauce and cooking wine, then add the tofu, use a low heat to penetrate the flavor, and then add THE MONOS GLUTA, use wet starch to outline the sauce, sprinkle with garlic. Peppercorn powder is plated and ready to serve
Ingredients
Tofu, minced beef (or minced pork) (65 g).
Accessories
Chopped green onion (4 g), chili oil (4 g), tempeh (10 g), peppercorns, minced garlic, soy sauce, tender tofu (200 g), paprika, salt, chicken broth (130 g), diamond powder, rice wine.
make
1) First cut the tender tofu into 3-minute diagonal cubes and cook in boiling water for 2 minutes to remove the gypsum flavor and drain the water;
2) Stir-fry the minced beef and bean paste together in another pot of lard;
3) Add chili powder, soy sauce, tempeh, chili oil, rice wine, salt and minced garlic and sauté until flavored;
4) Add 100 grams of tofu and chicken broth and simmer over low heat to form a thick sauce;
5) Add corn starch to collect it, add chopped green onion, pepper powder, monosodium glutamate, and get out of the pot.
material
Tender tofu............ 2 pieces of ground pork......... 150g chopped shallots ............ 1 tbsp minced ginger ............ 1 tsp minced garlic ............ 1 tbsp
Spicy bean paste......... 2 tbsp pepper......... A little sugar ............ 1 tsp MSG ............ 0.5 tsp. soy sauce ............ 1 tbsp
Tohoku spicy tofu preparation
One pound of tofu, two or two pieces of pork, one or two dollars of vegetable oil, one or two dollars of Pixian watercress, three points of salt, two points of peppercorns, one or two five dollars of garlic seedlings, more than ten grains of tempeh, five dollars of soy sauce, four dollars of spicy noodles, one or two dollars of water bean flour, and eight or two soups
process:
1: Cut the tofu into 5-point cubes.
2: Chop the lean and fat meat into small pieces, cut the garlic seedlings into five long knots, and press the tempeh with a knife.
3, wok on medium heat, under the vegetable oil to 50% hot when the minced meat, meat fried dry water vapor, under the beans, tempeh, stir-fry out of the aroma, under the chili noodles (if the fire is too large, you can temporarily end the pot away from the fire), fry out the red oil, salt, soy sauce, while under the tofu; tofu under the pot after burning about three minutes under the garlic seedlings (pay attention to shoveling to avoid the pot); garlic seedlings a change of color (color raw green, cooked and not spooky), with water bean flour to outline, put the pot into the bowl, the dish noodles sprinkled with pepper noodles.
Features: dark color, thick taste, spicy and hot.