Cumin bean curd

Cumin bean curd

Introduction:

Production steps:

Step 1: cut the tofu into cubes or triangles, and cut the green onion and garlic into jasmine

Step 2: in a pan, pour in oil and bring to a boil until low heat. Then cut the tofu in turn and fry it golden on both sides. Then sprinkle the salt evenly.

Step 3: after the salt is tasted, push the fried tofu to the edge of the pan with a spatula, and leave a space in the middle to add the garlic, pepper and cumin powder (spicy relatives can also add Laoganma or Douban sauce or chopped pepper), and drop a few drops of vinegar and a little soy sauce.

Step 4: then use a spatula to color all the seasonings and tofu evenly, and sprinkle with scallions before cooking. (I think this kind of tofu is similar to iron plate tofu and fragrant tofu. Would you like to have a try.)

Materials required:

Tofu: a big piece

Shallot: one

Salt: a little

Vinegar: a little

Cumin powder: right amount

Chili powder: a little

Garlic: a little

Veteran: a little

Precautions: 1. The oil in the pot is boiling, so you should be careful to hurt your hand when you put in tofu. 2. When cutting tofu, it can be cut into various shapes. Children will like to eat it more when they watch it. (my family likes to eat triangular tofu, ha ha)

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy