Marinated bean curd(min cai lu shui dou fu )

Marinated bean curd

Introduction:

"I've been to some places in Southern Fujian. In my memory, I often eat a kind of small dish, that is, brine tofu with rich fragrance and endless aftertaste. I feel it's very delicious. Today I made one specially to share with you. I hope you can support and like it!"

Production steps:

Step 1: marinated bean curd a spare, wipe off excess water reserve.

Step 2: prepare marinated tofu seasoning.

Step 3: cut the tofu into 7-8 cm pieces. My piece is cut into four pieces with two knives.

Step 4: add about 80 grams of oil into the oil pan and fry the tofu at 60% heat.

Step 5: deep fry until both sides are golden.

Step 6: take out the bean curd, remove the excess oil, put the bean curd back into the pot, add salt, scallion, ginger, Chinese prickly ash, aniseed, fennel, cinnamon, sugar, soy sauce and soy sauce, and boil in water over low heat. Like to eat marinated eggs can be put into a pot of brine.

Step 7: when there's no sauce, it's ready!

Step 8: Stewed tofu out of the pot and put on a plate to cool. You can eat it when you cut it!

Step 9: This is the marinated tofu I cut and put on the plate.

Materials required:

Marinated tofu: one piece

Ginger: 4 tablets

Onion: 2 segments

Salt: a seasoning spoon

Soy sauce: 2 teaspoons

Veteran: a little

Sugar: a seasoning spoon

Chinese prickly ash: 10

Big stuff: one

Fennel: more than 10 pieces

Fragrant leaf: one piece

Cinnamon: a small piece

Note: 1, tofu must remove the water on the surface, after all, oil splashed out. 2. Marinated tofu must be cooked slowly over low heat to make tofu taste good. 3. In the case of marinated eggs, boil the eggs before making tofu and stop the fire. When the tofu is deep fried and put into water, take out the eggs, rinse them with cold water, and then open them to a piece of brine. This kind of marinated egg is very tender.

Production difficulty: ordinary

Process: brine

Production time: half an hour

Taste: spiced

Chinese PinYin : Min Cai Lu Shui Dou Fu