Home style stinky tofu(jia chang chou dou fu )

Home style stinky tofu

Introduction:

"It's a dish that my classmate likes very much. As a Hunanese in Shanghai, the stinky tofu is not as delicious as it is in his hometown. However, Hunan stinky tofu can't be bought in Shanghai, so I make my own tooth beating sacrifice ~ ~"

Production steps:

Step 1: prepare the material stinky tofu (wash, air dry, fried later, too much water, fried oil is terrible, so wash and air dry it), red pepper (wash and cut well), ginger, garlic and scallion, cut and set aside.

Step 2: oil red

Step 3: pour in stinky tofu

Step 4: fry 2 noodles of tofu until golden

Step 5: take it out for use

Step 6: stir fry garlic, ginger and pepper with salt, pour in stinky tofu

Step 7: pour in half a bowl of water, so as to let the stinky tofu juice absorb the juice. When you bite, you will have a mouthful of juice. If you like crispy, you can skip this step!

Step 8: pour in the soy sauce and stir fry the shallot to finish the pot

Step 9: complete ~ ~!!

Materials required:

Stinky tofu: appropriate amount (according to your own taste)

Red pepper: about 3

Garlic: 3-4

Ginger: moderate

Scallion: right amount

Salt: right amount

Old style: moderate

Oil: right amount

Water: half a bowl

Note: stinky tofu must be drained after washing, so that when frying, the oil will not spray a lot. JMS is afraid of frying and frying. In fact, if the fire is turned down, it will not keep dry ~ ~ ~ ha ha, do it yourself

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Jia Chang Chou Dou Fu