Tender tofu with black pepper sauce(hei jiao shao zhi nen dou fu )

Tender tofu with black pepper sauce

Introduction:

"For today's tofu, I don't know what to describe ~ the most common word is delicious! When I took a picture of it, the cat outside the door came to me. Fortunately, my eyes were quick and my hands were absolutely delicious. For my meat control, I think it's better than meat, so don't miss it. Water tofu is really a super smooth and tender fried water tofu. Once you finish the tender tofu heart, you can eat the tofu skin full of delicious soup. Only those who have eaten it have the taste and taste I know. "

Production steps:

Step 1: soak the tofu in light salt water for half an hour, take out the soaked tofu and cut it into 1cm thick pieces with appropriate size. Wash and slice green pepper and onion.

Step 2: dip both sides of the cut tofu with dry starch and set aside.

Step 3: add a little oil into the pan. After the oil is hot, fry the bean curd dipped in starch over low heat.

Step 4: after one side of the bean curd is fried until it is golden and shaped, carefully fry the reverse side of the bean curd over low heat until the other side is also golden.

Step 5: mix one spoonful of soy sauce, one spoonful of soy sauce, one spoonful of honey, one spoonful of sugar, two spoonfuls of oyster sauce and two spoonfuls of cooking wine to make the sauce.

Step 6: Fry tofu until golden yellow on both sides, add the sauce and hot water to make tofu.

Step 7: bring to a boil and add chopped green pepper and onion.

Step 8: add the right amount of black pepper, heat the juice until the soup is almost dry.

Materials required:

Water tofu: right amount

Onion: right amount

Green pepper: right amount

Oil: right amount

Salt: right amount

Black pepper: right amount

Old style: moderate

Soy sauce: moderate

Oyster sauce: right amount

Honey: right amount

Sugar: right amount

Cooking wine: moderate

Note: 1. I use water tofu, because I like the tender and smooth taste of water tofu. But tofu is easy to break. To make tofu not fragile, one is to soak it in salt water. Second, the bean curd is dipped in starch before frying, so that the shape of bean curd can be better maintained. 2. After the bean curd oil is heated, it can be quickly shaped. Remember to use low heat in the process of frying, otherwise it is easy to scorch. 3. The proportion of juice can be adjusted slightly according to personal taste. If you like sweeter, you can add more honey. If you like salty, you can add more raw or salt. But I think this proportion is the best. The taste is mellow and the color is good. 4. No honey can be completely replaced by sugar, adding honey will make the overall flavor more rich, and can increase the color, the dishes will be made with honey special sweetness and aroma. Can also be completely replaced by honey, but honey will be a little sour after heating, so I use a spoonful of honey and a spoonful of sugar. 5. Water tofu in the process of cutting remember to be careful, try to maintain the integrity of the shape.

Production difficulty: Advanced

Process: others

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Hei Jiao Shao Zhi Nen Dou Fu