Dad's old Beijing kitchen (vegetarianism) -- Jiaoliu tofu(lao ba de lao bei jing chu fang su shi zhu yi jiao liu dou fu )

Dad's old Beijing kitchen (vegetarianism) -- Jiaoliu tofu

Introduction:

"Jiaoliu bean curd, the bean curd is tender inside and Jiaoliu outside. It's sour, sweet and delicious. It's not juicy. It's sweet. It's sweet. It's sweet. It's sweet. It's sweet. It's sweet. It's sweet. It's sweet. It's sweet. It's sweet. It's sweet. It's sweet. It's sweet. It's sweet *”

Production steps:

Step 1: a piece of northern tofu;

Step 2: cut tofu into 1cm thick slices vertically;

Step 3: cut the thick tofu into triangles;

Step 4: heat the oil pan to 5 minutes, do not put more oil, about 100g;

Step 5: put tofu into oil pan and start frying;

Step 6: when one side of tofu turns golden, turn it over and fry the other side;

Step 7: when both sides of the bean curd are deep fried into golden yellow, it can be taken out of the pot;

Step 8: take out the fried tofu and control the oil;

Step 9: use soy sauce, water and corn starch in advance to draw out the sauce for reserve, the ratio is 1:2:3;

Step 10: beat the garlic into minced garlic for standby;

Step 11: add salad oil, onion and garlic in wok;

Step 12: add water, rice vinegar, sugar, soy sauce and salt in the ratio of 5:4:3:2:1;

Step 13: hook in the sauce and put in some garlic powder;

Step 14: add the fried bean curd juice for 2-3 minutes, turn off the fire, sprinkle the remaining garlic, serve, serve and start eating;

Step 15: Jiaoliu tofu is a dish of Shandong cuisine. Most people think of Cantonese cuisine and Sichuan cuisine when they talk about dishes in Beijing. However, in the late Qing Dynasty and early Ming Dynasty, stewed vegetables were the only ones in the capital, which surpassed the eight major cuisines. Guanzi is the representative. Now fengzeyuan, located in Zhushikou, Qianmen, is famous for braised sea cucumber with scallion. Shandong cuisine represents the memory of a generation of old Beijing, so it's worth mentioning As the father of old Beijing, he is also a loyal fan of Shandong cuisine. Jiaoliu tofu is a delicious dish suitable for all ages;

Materials required:

North tofu: 200g

Garlic: 6 cloves

Scallion: 10g

Rice vinegar: 60g

Sugar: 30g

Table salt: 15g

Soy sauce: 15g

Veteran: 5g

Salad oil: 100g

Purified water: 50g

Note: 1: Fried Tofu should pay attention to two points, the first is the fire, the second is less oil, so fried tofu out of coke inside tender; 2: tofu to use North tofu, because North tofu than South tofu shape, not easy to damage the shape of tofu in the process of frying; 3: the proportion must be mastered, Jiaoliu tofu is sour and sweet salty, acid and sweet ratio is very important, salty taste 4: don't add all the sauce at once, but introduce the sauce a little bit, so that the sauce is even and won't nodule;

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Lao Ba De Lao Bei Jing Chu Fang Su Shi Zhu Yi Jiao Liu Dou Fu