Anhui cuisine comes from Huizhou and cannot be separated from the objective conditions provided by Huizhou's special geographical environment. Because it is located in the intersection of two climates, there is more rainfall, moderate climate, and extremely rich products. There are more than 1470 plants in Huangshan, many of which are edible. Wild animals live in the mountains. Huizhou is a mountainous area, and there are more species. Shanzhen and game constitute the unique features of Anhui cuisine's main ingredients: flower shavings, mushrooms, mushroom, mushroom, white fungus, black fungus, stone ear and alpine stone ear, fern, day lily, day lily, water celery, all of which used to be grown and collected in the wild. There are seventeen species of bamboo shoots, with different varieties, different eating methods, different cutting methods, and different ingredients. Edible wild vegetables and various flowers, stems, and stems are included in a large number of recipes. In terms of tofu, there are water tofu, wool tofu, stinky tofu, Guanyin tofu, sweet and sour tofu, Laba tofu, acorn tofu, etc. As for game, Huizhou wild animals are all delicious treasures. Many rare birds and exotic beasts have now been included in the scope of national protection, and many others have been included in the recipes, such as pheasants, hares, domestic black-bone chickens, which look like ducks but not ducks, all preserve rich game.
Sweet and sour tofu is a common home-cooked dish in Anhui cuisine recipes. Because it is simple to use and tastes sour, sweet and salty, it often appears on the table of ordinary families and is very practical.
Sweet and sour tofu
By ToniSchuppe
Recipe Recommendations
- white sugar appropriate amount
- soy sauce appropriate amount
- balsamic vinegar appropriate amount
- salad oil appropriate amount
- starch appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- salty and sweet
- fried
- ten minutes
- ordinary
Steps for Sweet and sour tofu
1
Prepare Xishi tofu.
2
Wash the tofu and cut it into small pieces.
3
Add flour to water to make a thin batter.
4
Then dip the tofu one by one into the batter. Put the pan on the heat and add the salad oil. When the oil temperature is 60% hot, add the tofu dipped in the batter and fry over low heat.
5
Fry the tofu until golden brown on both sides, remove and control the oil.
6
Shred ginger, diced green onions, and sliced garlic and place on a plate for later use.
7
Put the pan on fire and add salad oil. When the oil temperature is 80% hot, add shredded ginger, chopped green onion, and garlic slices to fry until fragrant.
8
Then add about 15 ml of soy sauce.
9
Then add the right amount of white sugar.
10
Add about 10 ml of balsamic vinegar.
11
When the above seasonings are boiled, add the stirred water starch and stir well.
12
Then add about 1 small teaspoon of ketchup and stir well.
13
Finally, pour the fried tofu pieces into the fried tofu pieces, stir fry evenly for about half a minute, and then serve on the pan.
14
Okay, you can start eating now.Sweet and sour tofu Make Tips
1) The batter used to dip the tofu should not be mixed too thick, so as not to cause the tofu to be wrapped too thick and easily deformed. 2) When frying tofu, use low heat to avoid frying.