Kung Pao Tofu
Introduction:
"When I saw the recipe of this dish on the Internet, I thought my husband must love it. As expected, he said it was good while eating. Although peanuts and tofu are fried, they are wrapped in sweet and sour sauce. They are not greasy at all. They are very suitable for eating and drinking
Production steps:
Step 1: the material is ready.
Step 2: dice the tofu for use.
Step 3: adjust the sauce, cut garlic moss and purple pepper into pieces and prepare.
Step 4: stir fry sesame and set aside.
Step 5: deep fry the peanuts and put them on a plate.
Step 6: heat up the oil in a wok and deep fry the diced tofu until golden on both sides.
Step 7: drain the oil, take it out and put it on the plate.
Step 8: start another pot and pour the sauce into the pot.
Step 9: stir until sticky, pour in the fried tofu, garlic and purple pepper, stir fry for 2 minutes.
Step 10: pour in peanuts and stir fry well. Sprinkle with cooked sesame seeds and serve.
Materials required:
Tofu: 300g
Red peanuts: 50g
Purple pepper: 15g
Garlic moss: 50g
Sesame: 10g
Cold boiled water: appropriate amount
Starch: right amount
Sugar: right amount
Old style: moderate
Vinegar: moderate
Soy sauce: moderate
Salt: right amount
Cooking wine: moderate
Chicken essence: appropriate amount
Note: seasoning according to the weight of their own taste deployment.
Production difficulty: unknown
Technology: stir fry
Production time: half an hour
Taste: sweet and sour
Chinese PinYin : Gong Bao Dou Fu
Kung Pao Tofu
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