Spicy tofu(xiang la dou fu )

Spicy tofu

Introduction:

"Bean curd is a dish of ordinary people's home. There are many ways to make it. It's so popular. It's better to make it spicy. It's better to serve rice with broccoli to let the spicy juice of bean curd seep in. Even the juice can't be wasted, ha ha."

Production steps:

Step 1: cut the broccoli into small flowers, cut the dried pepper into sections, and evenly cut the tofu into pieces, about 1 cm thick;

Step 2: put it in a saucepan and fry it into golden yellow on both sides over medium heat. Set aside;

Step 3: add water and 1 teaspoon salt directly to the pan with fried bean curd, boil until the water boils, pour in broccoli, blanch, remove and filter, and spread evenly on the plate;

Step 4: put the pot on the stove, turn on medium and low heat, add proper amount of oil, bean paste, yellow sauce and dried pepper;

Step 5: simmer slowly until excellent and tasty;

Step 6: pour in the bean curd, add half a bowl of soup, bring to a boil, bring the juice to about half a rice bowl, add 2 tbsp water, 1 / 2 tbsp starch, sugar and 1 tbsp cooking wine, stir a few times, then add 1 tbsp sesame oil, cover a few times, spread the bean curd on the broccoli, and drizzle the juice in the pot.

Materials required:

North tofu: About 250g

Broccoli: about 1

Dried peppers: about 3

Bean paste: 1 tablespoon

Yellow sauce: 1 tablespoon

Oyster sauce: 1 tablespoon

Sugar: 1 teaspoon

Cooking wine: 1 tablespoon

Corn starch: 1 / 2 teaspoon

Sesame oil: 1 teaspoon

Note: first, some brands of oyster sauce is very salty, and bean paste is also salty, so you don't need to add salt and soy sauce when cooking; second, if you want to give full play to the taste and color of the sauce, simmer it slowly until it is excellent and tasteful, and then put the materials to be cooked; third, add a little sesame oil as the final oil, and the color of the sauce will be brighter.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: medium spicy

Chinese PinYin : Xiang La Dou Fu