[Sichuan cuisine] - Kung Pao tofu

[Sichuan cuisine] - Kung Pao tofu

Introduction:

"Gongbao cuisine is also a classic of Sichuan cuisine. This Kung Pao tofu evolved from kung pao chicken. The seasoning and kung pao chicken did not change. Instead, the chicken was replaced with tofu. The dishes are bright red and delicious, slightly spicy and appetizing. The tofu is soft, smooth and tender with a unique taste. It's also a very good meal

Production steps:

Materials required:

Tofu: 400g

Cucumber: 20g

Winter bamboo shoots: 20g

Carrot: 20g

Peanuts: 25g

Dried pepper: 3

Pixian bean paste: a spoonful

Soy sauce: a little

Pepper water: right amount

Sugar: a little

Salt: a little

Chicken essence: a little

Sesame oil: appropriate amount

Starch: appropriate amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy