Tofu with chicken sauce

Tofu with chicken sauce

Introduction:

"Kuotai tofu is one of my favorite tofu. I specially checked what is" kuotai ". The method of frying first and then burning can be called" kuotai ". This time I simmered the tofu with this chicken soup, and the taste was very delicious after it came out."

Production steps:

Step 1: prepare raw materials

Step 2: cut tofu into pieces, add pepper and salt, marinate in cooking wine for 15 minutes

Step 3: starch coated tofu

Step 4: dip in a good egg

Step 5: pan fry until both sides are brown (this time I tried the next side, no two sides have a look)

Step 6: pour in the remaining egg

Step 7: add chicken soup without ingredients

Step 8: simmer over medium heat until the soup is thick, fork in the middle to taste.

Materials required:

Tofu: right amount

Eggs: right amount

Chicken soup: right amount

Starch: right amount

Scallion: right amount

Salt and chicken essence: moderate

Pepper: right amount

Cooking wine: moderate

Note: Tips: 1. The tender tofu tastes good, but the old tofu tastes bad. The best choice is moderate, that is, the taste is guaranteed, and the shape is not scattered. 2. The fire of fried tofu should be small, one by one. When making this for the first time, the fire is big, and it is directly pasted. 3. The chicken soup is salty, but it is not very salty. I don't add salt, so it is the tofu simmered out of the original chicken soup

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: light