The more you eat, the more enjoyable {dried Crispy Tofu}

The more you eat, the more enjoyable {dried Crispy Tofu}

Introduction:

"Wuhan has entered the midsummer, the highest temperature of every day is almost no less than 38 degrees, the two dogs at home, Han Han, in addition to the" wind "time at night, during the day all rely on the air-conditioned room, how to call do not come up ~ coke is, I don't know if it's hot, don't bother to talk to us, call the name, it's hard to respond several times, but as long as you gently say" turn on the air conditioner " These two guys rush to the air-conditioned room. They have to learn the power of summer every year. Once the short spring is over, the temperature will be warm. After the light heat, there will be hot dog days, ten days a day. There will be "autumn tiger" after this month's hot summer, and it will be cool after that. After all, I've been living in this city for many years, so I'm used to it. I can have fun in the hot season. I'm very greedy for spicy food these days. I just came back with a lovely little pot at the weekend. When the battle is complete, I'll do it! This dry pan Crispy Tofu is Sichuan cuisine. It is spicy, spicy, fresh and fragrant. After deep frying in hot oil, tofu is crisp on the outside and soft on the inside. The sauce is fully absorbed. After a bite, the mouth is full of thick sauce. It looks like a simple dish. In fact, it is cooked with homemade beef bean paste, various seasonings and soup. It has rich taste and rich taste The more you eat, the more you want to eat. The more spicy, the more enjoyable! "

Production steps:

Step 1: prepare raw materials

Step 2: prepare a bowl of homemade beef and bean paste and a bowl of soup

Step 3: cut the tofu into pieces, and the size depends on your preference

Step 4: prepare the seasoning

Step 5: heat the oil in the pan, add tofu and fry until golden

Step 6: fry the fried tofu again quickly and remove the oil

Step 7: a small amount of oil remaining in the pot, stir fried pepper and dried pepper over low heat, and then take out for standby

Step 8: add garlic, ginger and onion to stir fry until fragrant

Step 9: add the homemade beef and bean paste and stir fry until fragrant

Step 10: add cooking wine

Step 11: pour in the soup and bring to a boil. Add star anise, fragrant leaves, pepper and dried pepper

Step 12: keep the medium high heat, continue to boil the juice until thick

Step 13: stir fry the tofu quickly, make it evenly covered with sauce, and then add salt, sugar, monosodium glutamate or chicken essence to taste

Step 14: sprinkle in scallion, green pepper and white sesame, and pour in a few spoonfuls of red oil

Materials required:

Tofu: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Green pepper: moderate

Peanuts: right amount

White Sesame: right amount

Onion: right amount

Garlic: right amount

Ginger: right amount

Scallion: right amount

Star anise: right amount

Fragrant leaves: appropriate amount

Cooking wine: moderate

Salt: right amount

Sugar: right amount

Beef and bean paste: right amount

Soup: right amount

Note: some friends will find it difficult to master the frying oil temperature, too low, bad shape; too high, the skin is easy to scorch. Share a good way to judge the oil temperature: fried tofu, which needs to be crisp on the surface, can insert a chopstick into the oil when the oil is added. If there are fine bubbles around the chopsticks, it proves that the temperature is appropriate. If there is no beef and bean paste, it can be directly replaced by ordinary bean paste. Before adding the tofu, the flavor of the sauce should be adjusted enough, and the flavor of the sauce should be improved when stir frying quickly Each piece of Crispy Tofu is evenly wrapped with sauce; before putting into tofu, sauce must be boiled until thick and fragrant. Only in this way can we ensure the crispness of tofu skin

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: spicy