Kung Pao tofu: a way to eat tofu(gong bao dou fu dou fu de chao xia fan chi fa )

Kung Pao tofu: a way to eat tofu

Introduction:

"Today, we have a bean product - Beifu. It's also called old bean curd. It tastes more bean flavor than tender bean curd. The most common thing in my family is to fry old bean curd until the skin is golden. It's just a simple match with a few green peppers and scallions. It's delicious. Today's dish will be upgraded on the basis of what my family often cooks. When it comes to tofu, Mapo Tofu is the first thing that most people think of, but Gongbao tofu is not inferior to Mapo Tofu or Gongbao chicken. It's tender inside and scorched outside. The tofu with soup is very tasty. It's hard to eat without peanuts. But I still made a mistake. I forgot to go with some vegetables. It would be better to go with some carrots or mushrooms. It's also a good choice to take rice with me. "

Production steps:

Step 1: prepare materials. Dice the old tofu, wash the green pepper and cut into pieces, fry the peanuts and set aside.

Step 2: heat up the oil in the pan and fry the tofu until golden.

Step 3: put the green and red pepper into the oil pan and remove the oil with tofu.

Step 4: heat the oil in the original pan, add the pepper and stir fry until fragrant, remove the pepper and stir fry with garlic, ginger and Pixian bean paste.

Step 5: pour in the seasoning sauce and stir well (onion, ginger, soy sauce, cooking wine, sugar, starch, salt, chicken essence).

Step 6: pour in tofu, green pepper, peanuts, stir fry evenly.

Materials required:

North tofu: 500g

Fried peanuts: 100g

Green pepper and red pepper: 1 each

Onion and ginger powder: appropriate amount

Zanthoxylum bungeanum: right amount

Pixian Douban sauce: right amount

Soy sauce: moderate

Cooking wine: moderate

White granulated sugar: right amount

Starch: appropriate amount

Oil: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: the best choice for this dish is North tofu, that is, old tofu, which can better absorb the flavor of sauce, and it is easy to set when fried. Pixian bean paste contains salt, so salt should be reduced properly. If you want to make the dish more beautiful, you can peel the peanuts, but the red coat of peanuts is also nutritious, so I didn't peel them.

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Gong Bao Dou Fu Dou Fu De Chao Xia Fan Chi Fa