Kung Pao Tofu

Kung Pao Tofu

Introduction:

"Gongbao diced chicken is one of the representative dishes of Sichuan cuisine, and it is also a traditional historical and cultural dish. It highlights the outstanding characteristics of Sichuan cuisine, such as spicy, fresh, sweet, sour, smooth and tender. Therefore, it is listed as a must test dish for Sichuan cuisine chefs. In recent years, the dishes derived from Kung Pao diced chicken are numerous, such as Kung Pao diced meat, Kung Pao shrimp balls, Kung Pao scallops, Kung Pao diced fish, Kung Pao bullfrog, Kung Pao quail, Kung Pao pigeon and so on. In fact, the traditional Sichuan cuisine is only Gongbao chicken, but because its method is fast, delicious and better mastered, it is more suitable for the taste of the public. Therefore, people began to make a lot of delicious home dishes based on its method. Traditional Kung Pao dishes are not very complicated to make. The key is the reasonable collocation of juices and flavors. As long as the collocation is good, the taste is spicy, sour and sweet, and the aftertaste is salty and fresh, which meets the operation requirements, even for housewives. In addition, in the use of raw materials, it is necessary to choose Sichuan's dry pepper and hot pepper noodles to highlight the effect of dry aroma. Pixian Douban sauce is not recommended. Traditionally, Douban sauce is not used in this dish. Not every dish in Sichuan cuisine uses Douban sauce. The sweet and sour of the sauce is based on the sweet and sour taste of litchi. It can produce both sour and sweet taste. It is commonly known as little litchi. It is not as sour and sweet as sweet and sour dishes. The taste is moderate and wonderful. It is unforgettable after eating. It is also suitable for the taste of foreigners. Many foreigners like this dish. Today, I'd like to make a dish based on Gongbao diced chicken. This dish is all vegetarian and is called "Gongbao tofu". Before using tofu, you need to fry it in oil to make it slightly golden. The method of Gongbao tofu is as follows. "

Production steps:

Step 1: mix the juice in a bowl; put a little salt, pepper, monosodium glutamate and sugar in the bowl.

Step 2: then add soy sauce, rice vinegar and Shaojiu.

Step 3: add a little starch and stir well. Stir the bowl juice and set aside.

Step 4: blanch the fried diced tofu and winter bamboo shoots in order to remove the oxalic acid of winter bamboo shoots and the oil on tofu. After blanching the fried tofu, it is easy to taste when frying, and the taste is good.

Step 5: add a little base oil into the frying pan, and stir fry pepper and diced pepper with cool oil over low heat, so as to prevent dry pepper from scorching.

Step 6: stir dry pepper to light amber, then pour in color pepper and onion ginger, stir well.

Step 7: pour in the boiled diced tofu and bamboo shoots and stir well. After stir well, sprinkle a little chili flour and stir well.

Step 8: finally cook in the mixed bowl juice, stir fry evenly with high heat.

Step 9: after the bowl juice is gelatinized, pour in the fried peanuts and stir well.

Step 10: stir well, then you can take out the pot code plate, this dish production is completed.

Materials required:

Fried diced tofu: 180g

Winter bamboo shoots: 50g

Diced red pepper: 30g

Diced yellow pepper: 30g

Diced green onion: 30g

Ginger slices: 10g

Fried peanuts: 60g

Dried diced chili: 3 G

Hot pepper noodles: 0.5g

Chinese prickly ash: 1g

Shaojiu: 10g

Fresh soy sauce: 15g

Rice vinegar: 25g

Sugar: 20g

Refined salt: 1g

MSG: 2G

Pepper: right amount

Cooking oil: proper amount

Starch: right amount

Note: small dish features: beautiful color, rich flavor, sweet and sour salty, spicy aftertaste, soft tofu, crisp peanuts. Warm tips: 1. When frying tofu in advance, the oil temperature should be higher, so that the tofu will not be very hard, so it is better to choose northern tofu. 2. Sweet and sour litchi is the best taste for bowl juice, and the proportion of sweet and sour should be moderate. Due to the high temperature in the pot after cooking, some vinegar will volatilize, so the proportion of vinegar is slightly more than that of sugar, but the proportion of one to one is also OK, which requires that the speed of frying after cooking is fast. 3. The real Kung Pao diced chicken doesn't add fresh peppers and other ingredients. However, because this dish is all vegetarian, some ingredients can be added, such as changing the bamboo shoots into water chestnuts, and the taste is very good. Big spoon of this delicious family all vegetarian stir fried "Kung Pao tofu" is ready, for your reference!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: sweet and sour