Spicy bean curd(xiang la dou fu )

Hunan spicy tofu

Raw materials for making spicy tofu

Three hundred grams of tofu, two red peppers, one chive, eight cloves of garlic and two dried peppers

Seasonings for making spicy tofu

500g edible oil; (40g actual consumption); 1 / 2 tbsp soy sauce (15g); 1 tbsp Douchi (30g); 1 tbsp refined salt (3G); 1 / 2 tbsp sugar (1.5g); 1 / 2 tbsp monosodium glutamate (1.5g)

Processing steps of Hunan spicy tofu:

1. Cut tofu into square pieces, deep fry in hot oil and remove; remove seeds and dice red pepper; cut chives into flowers; cut garlic into mince; cut dried pepper into sections; 2;

2. Stir fry garlic powder, red pepper dice, dried pepper and Douchi with proper amount of oil, add soy sauce, sugar, refined salt and monosodium glutamate, stir well and turn off the heat;

3. Pour in the fried tofu, mix well, put it into a plate, steam it in a steamer over medium heat for 5 minutes, and sprinkle with Scallion flowers when taking out.

The characteristics of Hunan spicy tofu are as follows

Spicy and delicious, appetizer and wine.

Attention should be paid to when making spicy tofu

Fried tofu is easy to absorb juice. Add a little soup or water when frying to avoid too dry dishes.

Spicy bean curd

Xiangla tofu is a delicious food, made from tofu, red pepper, chives and other raw materials.

Material Science

300 grams of tofu, 2 red peppers, 1 chive, 8 cloves of garlic, 2 dried peppers,

Seasoning

500g edible oil (40g actual consumption), 1 tbsp soy sauce, 1 tbsp Douchi, 1 tbsp refined salt, 1 tbsp sugar, 1 tbsp monosodium glutamate,

practice

1. Cut tofu into square pieces, deep fry in hot oil and remove,

2. Remove seeds and dice red pepper,

3. Cut chives and garlic,

4. Cut dry pepper into sections,

5. Stir fry garlic powder, red pepper, dried pepper and Douchi with proper amount of oil, add soy sauce, sugar, refined salt and monosodium glutamate, stir well, turn off the heat,

6. Pour in the fried tofu, mix well, put it into a plate, steam it in a steamer over medium heat for 5 minutes, and sprinkle with Scallion flowers when taking out.

characteristic

Spicy and delicious, appetizer and wine.

The chef knows everything

Fried tofu is easy to absorb juice. Add a little soup or water when frying to avoid too dry dishes.

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Chinese PinYin : Xiang La Dou Fu