Kung Pao Tofu

Kung Pao Tofu

Introduction:

"Kung Pao diced chicken is our favorite dish. This dish combines a variety of ingredients. It tastes hot and sour, fresh and sweet. The chicken is soft and tender, and the peanut is crisp and fragrant. It is said that Ding Baozhen was the original kung pao chicken. Ding Baozhen was a Jinshi in the Xianfeng Period of the Qing Dynasty. He was once the governor of Shandong and later the governor of Sichuan. He has always loved the dishes of stir fried chili, pork and chicken. It is said that when he worked in Shandong Province, he ordered his family kitchen to make "stir fried diced chicken in soy sauce", which was very appetizing, but it was not famous at that time. After he was transferred to governor of Sichuan, every time he met with a banquet, he would let the kitchen fry the diced chicken with peanuts, dried peppers and tender chicken. The meat was tender and delicious, which was very popular with the guests. Later, he was granted the title of "Prince Shaobao" and "Ding Gongbao" by the imperial court for his meritorious service in defending the border and defending the enemy. The fried diced chicken cooked by his kitchen was also known as "Gongbao diced chicken". Today, to make a vegetarian dish "Gongbao tofu", it's as delicious without chicken. Recently, the "quick chicken" has been stir fried so hot that everyone has the feeling of "looking at the chicken and stepping back". We really need to have the courage to eat the problem; eating chicken, duck, fish, flour, oil, Baijiu, drinks, milk and so on do not let us worry. Every time before eating out, you should hold your breath, make up your mind and give yourself courage to move chopsticks. In fact, there's no need to worry about these things. You can cook your favorite food at home, and it's fun for the family to surround the table. "

Production steps:

Step 1: fry the peanuts, cool them in the air, peel them, cut ginger and scallion into sections.

Step 2: take a small clean bowl and pour in a teaspoon of soy sauce.

Step 3: pour in a spoonful of cooking wine.

Step 4: pour in a little vinegar (1 / 2 tbsp).

Step 5: pour in 1 / 2 tbsp sesame oil.

Step 6: add appropriate amount of refined salt.

Step 7: dig in a spoonful of sugar, pour in a little water and make it into flavoring juice.

Step 8: cut tofu into 1 cm square cubes.

Step 9: pour vegetable oil into the pot. When the oil is 70% hot, pour in diced tofu, spread it and fry it over low heat.

Step 10: wait until the tofu is fried and golden, then take it out and control the oil.

Step 11: leave the bottom oil in the pot, add the pepper, stir fry the fragrance, and then remove the pepper.

Step 12: dig in a spoonful of Pixian bean paste and stir fry out the red oil.

Step 13: pour in ginger and scallion, stir fry until fragrant.

Step 14: pour in the sauce and stir well.

Step 15: pour in the fried diced tofu with clean oil and stir well.

Step 16: pour in the peeled peanuts and stir well. Pour in the starch and thicken, then collect the juice.

Materials required:

Tofu: right amount

Peanuts: moderate

Vegetable oil: right amount

Refined salt: right amount

Ginger: moderate

Soy sauce: moderate

Cooking wine: moderate

Vinegar: moderate

Sugar: right amount

Sesame oil: appropriate amount

Zanthoxylum bungeanum: right amount

Pixian Douban sauce: right amount

Starch: right amount

Precautions: 1. Deep fry tofu with 70% heat until light yellow. When cooking, it can keep the appearance intact and taste more fragrant and elastic. 2. If you don't like fried tofu, you can blanch it. 3. When frying peanuts, heat 70% of the oil, pour in peanuts and stir them with a colander. When the color of the red skin of peanuts changes a little, they can be fished out. After cooling, they will taste crisp.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy