Spicy tofu(xiang la dou fu )

Spicy tofu

Introduction:

Kwai tofu is a fast dish, especially for a hard day's office worker. It can be served in a few minutes. The bean curd is fresh and tender, the soup is red and bright, and the garlic sprouts are green. It is a good choice for rice or noodles. Tofu is a kind of tonic, heat clearing and health preserving food. It can replenish qi, clear heat and moisten dryness, generate fluid and quench thirst, and clean intestines and stomach. It is more suitable for eating hot body, halitosis, thirst, stomach and stomach, and after fever.

Production steps:

Step 1: prepare the ingredients. Ingredients: a piece of tofu and a handful of garlic sprouts. Accessories: a large spoon of bean paste, a few cloves of garlic, a few dried peppers.

Step 2: cut tofu into small pieces, garlic seedling into small sections, garlic into powder, dry pepper into small sections.

Step 3: add the base oil into the pot, heat the oil, add the bean paste, stir fry over low heat, stir fry the red oil, then add the minced garlic, and continue to stir fry the dried pepper to make the flavor.

Step 4: add soup or hot water to the pan.

Step 5: put the tofu into the pot and gently shake the pot.

Step 6: when the bean curd is about to be cooked, put the garlic sprouts into the pot and heat them over high heat for dozens of seconds.

Step 7: when coming out of the pot, first add a little chicken essence, then add the lake powder and turn it gently. Turn off the fire, pour in a little sesame oil, and then put the pot into the bowl.

Materials required:

Tofu: one piece

Garlic sprouts: a handful

Dried chili: how many

Garlic: right amount

Bean paste: right amount

Precautions: 1. The salt content of Douban sauce is relatively high, so there is no need to add salt. 2. After the tofu is put into the pot, in order to ensure the shape of tofu is complete, do not turn it vigorously with a shovel.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Xiang La Dou Fu