Kung Pao Tofu

Kung Pao Tofu

Introduction:

"Due to a lot of processes, we need to be careful and patient!"

Production steps:

Step 1: remove the hard skin from the surface of tofu before milling, so as to make it finer. Important step 1

Step 2: put the milled tofu into a bowl, add the egg white powder (5 egg whites per 500g, 15g raw powder ratio) and stir well!

Step 3: put the mixed tofu into a flat bottom plate (remember to apply oil on the bottom of the plate before putting it on the plate) put the tofu on the top of the plate and seal it with plastic film (to protect the water from evaporation and make the tofu into honeycomb shape) and start to steam over low heat for 15 minutes. It is an important part of the pot

Step 4: cut the steamed bean curd into small pieces, coat with raw powder, and then deep fry it in a 50% hot oil pan until golden yellow! Take it out for use~~

Step 5: add a little oil in the pot, heat it up, add 2 tbsp bean paste, onion, ginger, garlic, etc., saute until fragrant, then put in the prepared clear soup or water, add salt flavor refined white pond water, thicken with starch, put the fried tofu and peanuts, stir fry, and leave the pot OK!!

Step 6: complete the drawing reference sharing

Materials required:

North tofu: 500g

Bean paste: a little

Starch: 15g

Egg white: 5

Salt: a little

MSG: a little

Sugar: a little

Shallot: a little

Jiang: a little

Garlic: a little

Fried peanuts: right amount

Peanuts: moderate

Note: PS: need to pay attention to 1 tofu to be as thin as possible (be sure to remove the skin) 2 the safety film of the plate to be sealed 3 to small steam 4 above every link is very important, problems will affect the effect, there may be honeycomb tofu, that is, failure to continue to do not taste good!

Production difficulty: Advanced

Technology: explosion

Production time: half an hour

Taste: Original