Sichuan cuisine in mapo tofu can be described as well-known, spicy and stimulating, seductive color, but also out of the country, around the world In Chinatown, has become a famous signature dish in Chinese tofu dishes. However, Sichuan cuisine is not mainly spicy, and light dishes abound. There is a way to cook tofu in Sichuan cuisine, which is not spicy and full of rich chicken sauce and seafood flavor, and this dish is a traditional dish that tests the chef's skills: white oil tofu. To make this dish, you must use fresh pork board oil or chicken fat to slip brine tofu, and then add chicken soup seafood scallops, simmer over low heat to taste, is a typical kung fu dish, to make it a little difficult.
Recently, I had a swollen throat and ached, and I didn't dare to eat spicy vegetables, so I remembered that I had eaten white oil tofu many years ago, and the taste was fragrant, tender and white. So Today, Hema used tofu to make this famous dish: white oil tofu. I am not a chef also, to share with you is the home-style version of Oh, slightly improved more suitable for family operation. The taste is very good, even the husband who is accustomed to spicy taste has also eaten three bowls of rice, which can be seen that he is still quite successful. Let's learn to make this white oil tofu with her mother, and friends who don't eat spicy will have oral.
White oil tofu
Ingredients: tender tofu side, minced meat 150 g, minced ginger 5 g, a few leaves of tender garlic seedlings
Ingredients: 3 g salt, 1 g pepper, 5 g cooking wine, a few dried peppercorns, water starch to taste, rapeseed oil to taste
method:
First, cut the tofu into small pieces of 1.5 cm square, cut the ginger into ginger rice, and finely chop the garlic leaves (you can replace it with green onion). Loosen the tofu cubes in water, add salt and blanch for 3 minutes to remove the water.
In a wok, pour the right amount of rapeseed oil and cook, add ginger rice and dried peppercorns and stir-fry until fragrant. If you feel that it is inconvenient to eat peppercorns, you can first fry the peppercorns, and then fish them out after the fragrance.
Then add minced meat and sauté until the meat turns white, add cooking wine and stir-fry for 2 minutes
Pour a bowl of broth along the edge of the pot, not replaced with water, season with salt, pepper and bring to a boil over high heat
Then add blanched pieces of tofu and simmer for 5 minutes over medium heat
Taste it finally and season as appropriate according to the situation. Add a small half bowl of water starch, drizzle with sesame oil, sprinkle with garlic seedlings and mix well. If you have bell peppers, add them in with minced pieces to make them look better.
Serve the pan and sprinkle some garlic leaves, and it will be delicious!
Tips for Ho Mama:
1: Cut the brine tofu into 1.5 cm squares, boil the water with a little salt for 3 minutes, remove the bean smell.
2, the best oil must use fine lard, cut not vegetable oil. I feel that the minced meat is a little fatty, and I don't want to use lard, so the soup is yellow, but the tofu is white and tender.
3, make this dish to have a good broth better, make the tofu more fragrant white and tender. Home-style practices are not so time-consuming and materialious, and it is good to do them simply.
The pictures and texts are all original by myself, and plagiarism must be investigated. I am Hema, today's sharing is here, thank you for reading and supporting, more home-cooked delicious methods, please pay attention to "Hema Cuisine"! If you like my sharing, welcome to like, favorite, forward to more friends. If you have a better way to share, welcome to comment and leave a message, learn from each other, and exchange cooking tips!