[Pixian sauce, scallion and dried tofu]

[Pixian sauce, scallion and dried tofu]

Introduction:

Production steps:

Step 1: a bag of dried tofu, wash the surface with water.

Step 2: cut into small cubes and set them on a plate.

Step 3: 1 scoop cumin powder, 1 scoop prickly ash powder, 1 scoop five spice powder.

Step 4: Chop scallion and set aside.

Step 5: pour a proper amount of salad oil into the pan, which is about twice the amount of fried vegetables. Add two teaspoons of Pixian bean paste and stir fry the red oil slowly.

Step 6: put three kinds of powder into the stir fry.

Step 7: then put four spoonfuls of sugar.

Step 8: stir fry dried tofu for about five minutes.

Step 9: add half a teaspoon of salt, a teaspoon of chicken essence, scallion, stir fry evenly.

Materials required:

Dried tofu: one bag

Scallion white: moderate

Pixian bean paste: two teaspoons

Cumin powder: 1 teaspoon

Pepper powder: 1 spoonful

Five spice powder: 1 spoonful

Salad oil: right amount

Sugar: four teaspoons

Salt: half a teaspoon

Chicken essence: a spoonful

Note: warm tips: 1. When I stir fry well, I try the taste, and I don't think it's very salty, so I add half a spoonful of salt (maybe the spoon is a little big), but after adding it, I feel a little salty, but if it's with porridge, I won't drink beer. As a single tofu, the salt can be less, so it tastes sweet The tofu is dry. 2. The oil is twice as much as the usual cooking, so even if the tofu is cold and dry, the surface is not easy to be dried. If you don't think it's enough, you can double the amount of oil, but I'm afraid it's too greasy, so I don't put more. 3. The food and wine should be better after cooling.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and sweet