Sichuan Cuisine: Kung Pao tofu

Sichuan Cuisine: Kung Pao tofu

Introduction:

"Gongbao diced chicken is one of the traditional famous dishes in Sichuan. It is made by frying diced chicken, dried pepper and peanuts. Kung Pao tofu is evolved from kung pao chicken. The two kinds of cooking methods are the same, but the chicken is replaced by old tofu. The finished dish is ruddy in color, spicy and sweet in taste, and has the tender and smooth taste of tofu. It's a creative dish with sour and sweet taste and a good meal. "

Production steps:

Materials required:

North tofu: right amount

Scallion white: moderate

Fried peanuts: right amount

Sugar: 3 teaspoons

Soy sauce: 2 teaspoons

Rice vinegar: 2 teaspoons

Dry pepper: a little

Salt: a little

Starch: appropriate amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: other