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There are many ways to cook tofu, and the most delicious and famous dish here is mapo tofu. This will happen to be hungry, want to eat a plate, how can there be no beef at home, can not fry the cheeks, then simply make a spicy tofu without cheeks. Although there is no crispy mushroom to enhance the taste, the tofu is not broken, spicy and smooth wrapped in a bright red soup, and sprinkled with some fragrant green onions, as a substitute for mapo tofu, it is also quite good.
【Spicy Tofu】
Step 1: Prepare the ingredients
A piece of old tofu, cut into even small pieces, the type of tofu can be selected according to their own taste, the old tofu is burned out more flavorful, and the tender tofu tastes better.
A white section of green onion, crack, cut into green onions, a few garlic grains, pat and cut into minced garlic, a few shallots, cut into segments and set aside.
Step 2: Blanch the tofu
Boil water in the pot, add a little salt into the bottom taste, after the water boils, put the cut tofu into the pot, cook for about a minute, pour the tofu out of the control water, blanch the water can not only remove the bean smell of the tofu, but also make the taste more tender and not fragile.
Step 3: Start cooking
Burn the oil in the pot, after the oil is hot, pour in the onion and garlic to fry the aroma, add 15 grams of watercress sauce, fry the red oil of the watercress sauce, the watercress sauce should be slightly more, add color and flavor, and then add the knife mouth pepper 20 grams and stir fry evenly, friends who will not do knife edge pepper can look over our previous videos. Pour in an appropriate amount of water from the side of the pot and start seasoning: add 2 grams of salt, 1 gram of chicken powder, 1 gram of pepper, a little sugar to freshen, 10 grams of soy sauce, 3 grams of dark soy sauce, stir and open the seasoning, pour the tofu pieces into the pot, simmer for 3 minutes on low heat, let the tofu absorb the soup into the flavor.
After three minutes, hook the water starch three times, the first time to hook the thin mustard, the last two times slightly thicker, convenient sauce firmly wrapped in the tofu, keep using the spoon back to push, prevent the paste, until the soup is thick, and finally sprinkled with shallots, you can come out of the pot and plate.
Tips:
1. Blanched tofu is not easy to break. When stir-frying watercress sauce, be sure to fry red oil to add color and flavor and look good.
2. The water starch is gelatinized in case of heat, and the seasoning is fused together and adhered to the tofu, so that the taste is enough to taste.
Well, a delicious spicy tofu is ready, like friends quickly try it.
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