Flavored firewood tofu(feng wei chai huo dou fu )

Flavored firewood tofu

Introduction:

Production steps:

Step 1: heat the pan, add the right amount of oil, and then add the tofu;

Step 2: spread the bean curd in the pan and add a little salt;

Step 3: fry until the surface is golden, then turn it over to one side, and then fry until it is golden;

Step 4: put a little oil in the pot and stir fry the pork slices;

Step 5: stir fry the streaky pork until the surface is slightly yellowish. After the oil comes out, add minced garlic, Douchi and red pepper and stir fry together;

Step 6: stir fry out the flavor and then put in the freshly fried tofu;

Step 7: add proper amount of soy sauce, soy sauce and a small amount of water, cover and cook for two or three minutes;

Step 8: add a proper amount of oyster sauce and add it to the sauce;

Step 9: add the garlic white of green garlic and stir fry together to get out of the pot;

Step 10: put it in a bowl.

Materials required:

Firewood tofu: 1 piece

Pork: 50g

Douchi: right amount

Minced garlic: right amount

Red pepper: right amount

Soy sauce: right amount

Oyster sauce: right amount

Cooking wine: moderate

Garlic: right amount

Oil salt: right amount

Note: 1. Firewood tofu is similar to the general old tofu and southern tofu, but it has a special brine flavor, more toughness and better taste; of course, the tofu method can also be replaced by the above tofu; 2. Add some salt when frying tofu, which can not only prevent oil splashing, but also better taste; 3. Put less pork, just to help flavor; the meat should be fried slightly Add minced garlic, Douchi and red pepper to stir fry; 4. Add bean curd, add cooking wine, soy sauce and a small amount of water to boil for two minutes, then add oyster sauce, and collect the juice over high heat; add garlic white which is not easy to cook, stir fry, and put green garlic leaves into the pot at last.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Feng Wei Chai Huo Dou Fu