At first glance, this dish really looks like a small volcano, so I named it Flame Tofu.
The color of the sauce made with ketchup is quite beautiful. I personally don't think it will be as delicious as fresh tomato juice. This time I use the Jinguanyuan brand. Maybe it has been left for a long time or for some reason. I don't think this ketchup is delicious. I haven't eaten many dishes that originally seem very appetizing. I suggest you make it with fresh raw materials. The taste is obviously different. It's better to eat less of these canned things with additives!
Flame tofu
Recipe Recommendations
- tofu a
- flour a little
- red bell pepper half a
- cucumber small half of root
- minced garlic appropriate amount
- qingshui appropriate amount
- salt appropriate amount
- ketchup appropriate amount
- white sugar appropriate amount
- chicken essence appropriate amount
- sweet and sour
- fried
- ten minutes
- ordinary
Steps for Flame tofu
1
The way to preserve tofu is to soak it in clear water and then change the water frequently. It can be stored for a long time in winter and for a short time in summer. It can be put in the refrigerator, so that you can achieve the effect of preservation in winter.
2
Cut it into cubes.
3
Dip both sides with flour.
4
Don't leave the tofu dipped in flour for too long, or the surface will get wet again.
5
Put it in a frying pan with hot oil and fry it.
6
You can sprinkle a little fine salt so that the surface will have a more flavor.
7
Fry both sides until golden brown and serve.
8
Cut red bell pepper and cucumber into small slices.
9
Fry the minced garlic in a frying pan, then add in the bell peppers and cucumbers and stir fry for a while.
10
Add a little salt and ketchup.
11
Add appropriate amount of water and a little chicken essence, and cook until boiling.
12
Finally pour on the tofu.