Sweet and sour tofu

Sweet and sour tofu

Introduction:

"Huizhou cuisine comes from Huizhou, which is inseparable from the objective conditions provided by the special geographical environment of Huizhou. Because it is located in the junction zone of the two climates, it has more rainfall, moderate climate and abundant products. There are 1470 kinds of plants in Huangshan, many of which are edible. There are more kinds of wild animals living in the mountains. Huizhou is a mountainous area. Shanzhen game is the unique ingredient of Huizhou Cuisine: huaru, mushroom, Pleurotus ostreatus, Lentinus edodes, Auricularia auricula, Auricularia auricula, Shier and Gaoshan Shier, Pteridium aquilinum, daylily, Flammulina velutipes and water celery, all of which used to be wild. There are 17 kinds of bamboo shoots in one category, with different varieties, different eating methods, different cutting methods and different ingredients. Edible wild vegetables and a variety of flowers, stems, stems, a large number of dishes into the emblem. In terms of tofu, there are water tofu, hair tofu, stinky tofu, Guanyin tofu, sweet and sour tofu, Laba tofu, acorn tofu and so on. As for game, Huizhou wild animals are delicious treasures. Many rare birds and animals have been included in the scope of national protection, and there are also many included in the diet, such as wild chickens, rabbits, domestic black bone chickens, ducks and non ducks, all of which preserve a strong game. Sweet and sour tofu is a common dish in Anhui cuisine. Because of its simple method, sour, sweet and salty taste, it often appears in the general family table, very practical

Production steps:

Step 1: prepare western style tofu.

Step 2: wash the tofu and cut it into small pieces.

Step 3: mix the flour with water to make a thin batter.

Step 4: then dip the tofu one by one into the paste. Add salad oil to the pan over high heat. When the oil temperature is 60%, fry the bean curd with batter over low heat.

Step 5: deep fry the tofu until golden on both sides and remove the oil.

Step 6: shred ginger, dice green onion, slice garlic and set on a plate.

Step 7: add salad oil to the pan over high heat. When the oil temperature is 80%, add shredded ginger, scallion and garlic to fry until fragrant.

Step 8: then add about 15 ml of soy sauce.

Step 9: then add the right amount of sugar.

Step 10: add about 10 ml vinegar.

Step 11: when the above seasoning is boiled, add the stirred water starch and stir evenly.

Step 12: then add about a teaspoon of ketchup and stir well.

Step 13: finally, pour the fried tofu into the pan and stir fry evenly for about half a minute.

Step 14: OK, now you can start eating.

Materials required:

Xishi tofu: 500g

Sugar: right amount

Soy sauce: moderate

Vinegar: moderate

Salad oil: right amount

White flour: right amount

Starch: right amount

Ginger: right amount

Scallion: right amount

Garlic: right amount

Note: 1) the batter used for bean curd should not be too thick to avoid that the bean curd is too thick and easy to get out of shape. 2) When frying tofu, keep the heat low to avoid being fried.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: salty and sweet