Cooking diary of the 27th Hall: Sichuan style "bear's paw tofu"(dian de peng ren ri ji chuan wei xiong zhang dou fu )

Cooking diary of the 27th Hall: Sichuan style "bear's paw tofu"

Introduction:

"I always like the" bear's paw tofu "made by my mother. Recently, I suddenly thought, why do I call it this name? Mother said, she did not know, but also listen to grandma said ~ ah ~ 27 now suddenly very curious ~ in the end why will call this name? Mm-hmm ~ ~ "

Production steps:

Step 1: prepare ingredients - old tofu, raw starch

Step 2: prepare ingredients - pickled pepper, pickled ginger, cut into small pieces.

Step 3: prepare the ingredients - chili sauce (this is made by 27's mother, and then uploaded to you when 27 learns it!)

Step 4: after washing the old tofu, cut it into thick pieces, put it into the dry starch, and evenly wrap it with flour.

Step 5: pour the oil into the hot pot, add a little more oil, wait until the oil is six minutes hot, turn the heat down, and put in the tofu wrapped with flour.

Step 6: the pot is a little bit slanted, so that you can get the tofu that is almost fried, and drop the oil a little bit. When frying, just put the tofu into the pot, don't go to the reactionary tofu. When all the flour is fried, stick to the tofu, and then reactionary tofu, otherwise, it will stick to the pot!

Step 7: after the tofu is deep fried, take it out for later use.

Step 8: leave a little oil in the pot, then pickle pepper and ginger.

Step 9: stir fry until the fragrance of pickled pepper and pickled ginger comes out, and add chili sauce.

Step 10: continue to stir fry for a while. When the flavor is stronger, pour in the previously fried tofu. When all the tofu is covered with seasonings, add appropriate amount of salt and monosodium glutamate, then pour in a little water starch, thicken the sauce, and sprinkle with scallion.

Step 11: a common home cooked dish will be finished. If you like sweet and sour flavor, you can change it to sweet and sour flavor. Pickled pepper and pickled ginger are no longer used. If you like a little meat flavor, you can add a little minced meat before pouring tofu after stir frying.

Materials required:

Old tofu: one piece

Raw starch (or flour): a large bowl

Pickled peppers: 8

Pickled ginger: half

Chili sauce: a spoonful

Starch: a little

Scallion: a little

Note: I suddenly thought, is it because the bean curd is wrapped with a layer of raw bean powder? When it is fried, the whole bean curd swells more like bear's paw?! Mm-hmm ~ ~ anyway ~ let's do it this time ~ ~ I wish you a good appetite ~ ~ see you next time~~~~~~~

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Dian De Peng Ren Ri Ji Chuan Wei Xiong Zhang Dou Fu