Dried bean curd in spicy pot(xiang guo dou gan )

Dried bean curd in spicy pot

Introduction:

"After deep frying, the skin of tofu is crispy and the meat inside is tender and smooth. In addition, it is cooked with seasonings and tastes delicious. It has all kinds of color, fragrance and is very delicious. My daughter likes it."

Production steps:

Step 1: marinated tofu piece;

Step 2: cut into 1cm pieces;

Step 3: deep fry in 70% hot oil pan until golden on both sides. When the dried tofu floats on the oil surface, take out the oil to control it;

Step 4: standby;

Step 5: cut leek into segments;

Step 6: start the pot again, add a small amount of cooking oil, quickly add minced garlic sauce to saute until fragrant, add the fried dried bean curd, sugar, salt, sprinkle with a little soy sauce, add a small amount of water to boil, pour in leeks and stir fry for 2 times;

Step 7: you can add chicken essence if you want;

Step 8: take the pot and put it on the plate.

Materials required:

Marinated tofu: 300g

Leeks: moderate

Garlic sauce: right amount

Salt: right amount

Sugar: right amount

Soy sauce: moderate

Note: 1, fried tofu must use brine tofu, gypsum tofu effect is not good, taste is also poor, nutrition is not as good as brine tofu; 2, if you like sweet mouth, sugar can put a little more, my daughter likes spicy with sweet; 3, no garlic sauce can be directly replaced by chili sauce.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Xiang Guo Dou Gan