The first time I ate the tofu was three years ago in the Xichang brazier barbecue restaurant in Emei, the shell of Huang Cancan, the skin is thin and soft, each piece of tofu is wrapped in sauce, and the aroma begins to spread in one bite, making people unable to stop chopsticks! Since then, I have been thinking about this bag of tofu and keeping it in mind... Every time I go to Emei, I have to punch the clock, but I don't know that I can also buy this bag of pulp tofu on the Internet. During the Spring Festival epidemic, it is even more enjoyable to eat!
The white tofu is fried to a brownish brown and topped with green onions, coriander, folded ear roots, millet spicy... Colorful, in the boiling hot baking dish makes a nuisance sound, full of aroma, is a visual feast ah ~ ~ ~ ~ ~ ~
The skin of the tofu is very crisp and soft on the surface, and some of it can be eaten with a bit of a crispy feeling. Inside is very tender, there is a feeling of soy milk flowing out of it, and very into the taste, really like a layer of crispy tofu skin wrapped in a piece of tofu brain feeling, a bite down in the mouth burst, the bean fragrance overflowing, a bite of the juice, the entrance is melted. Coupled with the spicy taste of Sichuan, it is so spicy that it is still addictive! Satisfy your tongue, eyes and stomach in all directions!
<h1 class="pgc-h-center-line" style="text-align: center" > recipe</h1>
Wrapped tofu 500 g Minced meat 135 g
Sweet potato starch 3 g soy sauce 10 g
Ginger minced 3 g Cooking wine 2 g
Pixian watercress 15 grams oyster sauce 30 grams
Sugar 2 g garlic granules 70 g
Millet spicy 25 g corn oil 120 g
Pepper noodles 5 g Pepper noodles 5 g
Folded ear root 50 g Squeezed vegetables 50 g
Green onion 3 g coriander 3 g
<h1 class="pgc-h-center-line" style="text-align: center" > production steps</h1>
1, fold the ear root, squeezed vegetables, green onion, coriander, ginger minced cut well and set aside;
2: Cut the garlic into coarse grains, chop the millet spicy, put in 40g of hot oil to fry until fragrant, then add oyster sauce and stir-fry evenly;
3, add sweet potato starch, soy sauce, minced ginger, cooking wine, Pixian watercress to stir well, pour 60 grams of hot oil and stir-fry until fragrant, and then add sugar (flavor) and stir-fry well;
4: Put 20g of oil in the frying pan and put the tofu into the pan and fry well;
5: Sprinkle with 3g pepper noodles, 3g chili noodles, folded ear roots, squeezed vegetables, sautéed meat filling and garlic peppers, sprinkle with green onion and coriander, then sprinkle 2 grams of pepper noodles and 2 grams of pepper noodles;
Delicious tofu with pulp is ready to make it~
Small bubbles bubble up all around,
Sprinkle all kinds of secret ingredients on the golden butter-nourished tofu,
It really looks delicious
Finally, you can eat!!!
The tender and juicy tofu is picked up by a chopstick, you can also see the overflowing oil and water, bite down, first the seasoning stimulates the taste buds, the crispy tofu outer layer touches the teeth, and finally the softest heart inside the tofu, it is really a delicious bite, a plate of belly, enough addiction!
How' it went, did you learn? Tofu is very digestible, and it is also nutritious to eat, and it is rich in high protein Oh ~ look forward to your work! Remember to leave a comment to share with everyone!
Tips:
(1) Summer tofu will have a bit of a smelly tofu taste, winter is fine, friends who mind this taste will enjoy this dish again in winter
(2) The seasonings and side dishes are adjusted according to their own taste preferences.