Spicy rice with bean curd(chao qiang mei wei de xia fan cai cai ma po dou fu ji )

Spicy rice with bean curd

Introduction:

"Almost everyone has made Mapo Tofu. This dish is really classic, and it's especially delicious. I've used tofu with pork and beef before, but I haven't tried chicken. Today, I think it tastes very good. Besides, the chicken is very tender and the next meal is excellent. The characteristic of Sichuan cuisine is generally spicy and delicious, especially appetizing. It makes my mouth water when I think of it. "

Production steps:

Step 1: after cleaning the chicken legs, pick off the meat, put the chicken bones in another bowl for standby, and cut the tofu into small pieces.

Step 2: cut the chicken into the same size as tofu, and marinate it with salted chicken.

Step 3: in the process of marinating the chicken, put the chicken bones in clean water to make chicken soup, and skim the blood foam on it.

Step 4: cook for about 10 minutes, put a bowl of chicken soup aside, and then add tofu to the rest of the soup for two minutes.

Step 5: pick up the tofu and set it aside.

Step 6: prepare some minced ginger, onion and garlic.

Step 7: put proper oil into the pot. I use peanut oil today.

Step 8: heat the oil and stir fry with chili sauce.

Step 9: add rock sugar, ginger, onion and garlic, stir fry

Step 10: add the marinated chicken and stir fry it. On the way, add some soy sauce and soy sauce.

Step 11: stir well, pour in the chicken bone soup, and then add the tofu.

Step 12: after simmering for a few minutes, pour in a bowl of starch water and pour it down the side of the pot to collect the juice.

Step 13: put the tofu on a plate and sprinkle some pepper noodles and scallions on it. I didn't buy shallots today, so I used coriander.

Materials required:

Tofu: 1 piece

Chicken leg: 4

Rock sugar: right amount

Ginger: right amount

Scallion: right amount

Garlic: right amount

Soy sauce: moderate

Cooking wine: moderate

Pepper: right amount

Sesame oil: right amount

Chili sauce: right amount

Old style: moderate

Chinese prickly ash noodles: right amount

Note: raw materials: Tofu 1 chicken leg 4 pickled chicken seasoning: soy sauce wine pepper sesame oil seasoning: rock sugar ginger onion garlic chili sauce (Douban sauce) cooking wine soy sauce old pepper noodles 1, with chicken thigh is also good, but today's family just bought Pipa leg, use this. 2. I use the chili sauce made by my elders. If you use Douban sauce, if the Douban in the sauce is bigger, you should chop it and fry it again. It tastes better. 3. Old style is for better coloring. If you don't like heavy color, you can save old style and use some chicken essence in the end, but I think the taste is good, so I don't put it again. 4. If you are not afraid of oil, you can pour some hot oil on the pepper noodles at last, but I think it's OK and useless. 5. The Mapo Tofu chicken made this time, which was mixed with tofu and chicken, was seen on TV. It's basically the same as my previous process of making Mapo Tofu. The biggest harvest is that I boiled the soup with chicken bone, and I used to throw away the chicken bone directly.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Chao Qiang Mei Wei De Xia Fan Cai Cai Ma Po Dou Fu Ji