Tomato braised tofu Its soul lies in the fact that the old shallot oil is fragrant but not greasy and is particularly popular

Tomato stewed tofu

01

Initial processing

1. After washing 350g of tomatoes, blanch off the skin and change to a knife. 2. Change 200g of tofu into 3×4×1 cm slices.

02

Cooked processing

Heat the pot, add 30 grams of shallot oil, add 20 grams of garlic slices and stir-fry until fragrant, add 30 grams of tomato sauce and fry out the red oil, then add tomato pieces and stir-fry into a paste, pour in the hot water that has not been over the ingredients, add tofu blocks, add salt, 4 grams of chicken powder, 2 grams of sugar to taste, bring to a boil over high heat, reduce the heat for 2 minutes, use 15 grams of wet starch to thin the mustard, drizzle with 10 grams of old onion oil, put it on a plate, sprinkle 3 grams of green onion flowers.

Old shallot oil

Pour 300 grams of sesame oil and 50 grams of peanut oil into the pot, heat up and add 300 grams of green onions and 100 grams of dried shallots, simmer over low heat to taste and sprinkle 10 grams of white sesame seeds, cover with plastic wrap, steam for 50 minutes, and then remove.