Spicy tofu
By VicentaLakin
Soyfu began with the Year of Same Rule (1862) in Ching Dynasty and began by the Wanfang Bridge in north Chengdu. As a result of the continuous efforts of the Qianjin Tofu tradition, the Chen Qiangwon restaurant has been well known for over 140 years. He is well-received by domestic and foreign eaters. Tofu has also become a brand name for Sichuan。
Recipe Recommendations
- tofu 500 grams
- meat 100 grams
- garlic sprouts 1 piece
- onion subparagraph
- Jiang subparagraph
- chili powder 30 grams
- pepper 15 grams
- sugar 5g
- salt 3 grams
- soy sauce 1 scoop
- bean paste 1 scoop
- starch a little
Steps for Spicy tofu
1
Prepare the material。
2
Tofu cut small, spare。
3
The water is burned open to tofu, and the water is sprouted for 10 seconds, a minute in the cool water and a controlled water。
4
Onions, ginger, flesh shredding。
5
garlic 1 cm, backup。
6
Breath-dry, and then dust。
7
Let's refuel it in the pot. Put it in the meat。
8
Pour in the ginger paste and push it with the meat. Put paprika powder in it and paprika powder in it。
9
Pour it in the soybean sauce and continue to make red oil。
10
A bowl of fresh water to burn。
11
When the water goes down, it goes down and burns for three minutes。
12
Add water starch, mix it evenly, turn the fire and gather juice. Plus a spoonful of raw, sugar, even salt mix。
13
Finally, we add garlic, and it's even。
14
Let's get out of here, super hot。
15
The soup can be collected again。