Three key points to make a popular street snack -- sizzling tofu(san yao dian zuo chu wai jiao nei nen de jie tou ren qi xiao chi tie ban dou fu )

Three key points to make a popular street snack -- sizzling tofu

Introduction:

"It seems that in one night, Teppanyaki tofu has become popular all over the country. Every time I pass the subway station near my home, I can always see a queue of people at the snack stand beside the subway station. The fragrance that spreads out in bursts tempts people to stop. The golden color attracts people's eyes. The taste of burnt outside and tender inside conquers people's taste buds. Such delicious tofu, I can't help making it at home. When the sauce is spread on the tofu, it gradually seeps into the tofu. A wonderful aroma comes to my nose. I can't help but take a deep breath. The greedy insects in my stomach are ready to move Sprinkle with scallion, the aroma is more rich, and make my mouth water When the bean curd comes out of the pot, regardless of whether the bean curd is hot, we can't wait to eat it. Wow, it's so delicious. The outer layer is crispy, the inside is juicy, tender and smooth, mixed with the fragrance of various spices. The tip of the tongue immediately lingers, and the delicious food blooms between the lips and teeth! It's not so easy to make tofu so delicious. If you choose tofu with little juice, the tofu will taste very woody; if you don't control the fire well, it may scorch the tofu, which will cause the water loss inside the tofu and affect the taste; if you don't match the seasonings properly, it may make the delicious taste strange and unpleasant. In order to make the iron plate tofu with tender outside and juicy inside, it is necessary to master the following three points: 1. The choice of tofu: choose the tofu with large water content, and it is better to choose the boxed tofu. The boxed tofu is vacuum packaged, and has been soaked in juice water with large water content. The fried tofu can keep the tender outside and juicy inside. 2. Control of the fire: the fire of fried tofu must be well controlled. When the oil temperature reaches 50% of the heat, the tofu can be put in. At this time, the water in the tofu can be instantly locked, and the surface of tofu is easy to shape, so it is not easy to turn rotten when it is turned over. When the seasoning is added, the fire should be adjusted to medium fire, so as not to scorch the tofu and keep the golden color Later, the oil temperature at the bottom of the pot is higher. At this time, lower the heat and fry it through slowly. 3. Seasoning matching: cumin powder and salt and pepper powder are very classic matching. They are also good partners with tofu, and then add the fragrance of scallion to make tofu very delicious. If the taste is heavy, you can add five spice powder and chili powder. "

Production steps:

Materials required:

Shanshui tofu: 1 box

Scallion: 1

Cumin powder: right amount

Salt and pepper powder: right amount

matters needing attention:

Production difficulty: ordinary

Technology: decocting

Production time: 10 minutes

Taste: cumin

Chinese PinYin : San Yao Dian Zuo Chu Wai Jiao Nei Nen De Jie Tou Ren Qi Xiao Chi Tie Ban Dou Fu