Tiger skin tofu(hu pi dou fu )

Tiger skin tofu

Introduction:

Production steps:

Step 1: pretreatment: cut tofu into square pieces about half a centimeter thick, cut preserved eggs and ham into small pieces, cut Dingqing red pepper and onion into small pieces, and beat the eggs

Step 2: cooking process: add oil into the pan, heat the oil to 60% heat, dip the tofu into the egg liquid one by one, and then deep fry until the surface is yellowish. Drain the oil and then deep fry until the surface is slightly wrinkled and the color is golden

Step 3: 2. Pour the hot oil into the heat-resistant container, put the remaining base oil into oyster sauce and tomato sauce and stir fry

Step 4: pour the hot oil into the heat-resistant container, put the remaining base oil in the pan, add oyster sauce and tomato sauce and stir fry

Step 5: stir fry the sauce evenly, add diced onion and stir fry until soft and fragrant, then add diced preserved egg and diced ham, add soy sauce and stir fry evenly

Step 6: 4. Add 500ml boiling water (two bowls) and black pepper to bring to a boil. 5. After the sauce is boiled, put in the fried tofu. Bring to a boil. Turn down the heat and cover the pot. Simmer for 5-10 minutes. Let the tofu taste slowly. 6. Open the pot cover, carefully clip the tofu with chopsticks, and place it on the plate one by one. 7. Add green and red pepper to the sauce and stir fry until it is broken (about one or two minutes). Sprinkle with salted chicken essence and then add water starch to thicken. 8 Pour the sauce on the set tofu slowly and evenly. Pour the remaining sauce into a small bowl and sprinkle with scallions. 9. Dip the sauce when serving with tofu

Step 7: add 500ml boiling water (two bowls), add black pepper and bring to a boil

Step 8: after the sauce is boiled, put in the fried tofu. Bring to a boil over high heat, turn to low heat, cover the pot and simmer for 5-10 minutes to let the tofu taste slowly

Step 9: open the lid of the pot, carefully take out the tofu with chopsticks, and place the dish one by one according to the cross star. In a saucepan, add green pepper and red pepper, stir fry until broken (about one or two minutes), sprinkle with salted chicken essence, and then add water starch to thicken

Step 10: pour the sauce on the set tofu slowly and evenly. Pour the remaining sauce into a small bowl and sprinkle with scallions. Dip in the sauce when serving with tofu

Step 11: taste: salty and slightly sweet tofu, crispy on the outside, soft and juicy inside. It's very good to eat with sauce. In addition, rice with sauce is also very good~

Materials required:

Tender tofu: 300g

Preserved egg: one

Egg: one

Ham: 100g

Green pepper: 50g each

Onion: 100g

Scallion: right amount

Ginger: right amount

Peanut oil: 800ml

Ketchup: 50g

Oyster sauce: 75g

Black pepper: 10g

Soy sauce: 25ml

Starch: 50g

Chicken essence: appropriate amount

Note: PS: 1. No tender tofu, you can use northern tofu. In addition, if you have confidence in your cooking skills, you are recommended to use Japanese tofu. Japanese tofu is especially tender and tastes very good. 2. When frying tofu, you should be careful not to break the tofu. 3. The last step is to thicken the water starch slightly. If the soup is too much and too thin, you should thicken it in a big fire, but don't worry If you want to collect more, remember to set aside half a bowl of sauce for dipping

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hu Pi Dou Fu