Spicy tofu
By VicentaLakin
In summer, the heat is sore, there is no appetite and the diet needs to be appetizers and fast hands to reduce the length of stay in a small kitchen, which is different if the family kitchen is large and air-conditioned. While the summer diet is light, it is not impossible to eat spicy and spicy sometimes, especially in recent times when there is an underground rain that not only goes to the summer but increases the heat, when it is necessary to eat something heavy, which is more wet and sweaty than an appetizer. Today's plate of spicy tofu is a fast-hand appetizer, five minutes of pots, and it's so sweet, it's salty and soy sauce, and it's so salty that you can “swirl” a plate with chili and pepper。
Recipe Recommendations
- tough tofu 1 block
- shallots 5 trees
- vegetable oil 10 grams
- qingshui half a cup
- garlic 5-merous
- Red chopped pepper 1 tablespoon
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Spicy tofu
1
The material is ready: one piece of tofu, one piece of onion; the tofu in the north is fine enough to divide 10 species, and the tofu in the north is similar to the tofu in the south; if the leaves onions are longer, use two。
2
Tofu cut 2 centimetres apart。
3
Onion chops, garlic chops, soy sauce and red pepper。
4
Heated in the frying pan, with a little vegetable oil, not waiting for the heat, pouring garlic, chili and pepper into the pot, and blowing red oil out of the platinum; and a good untaught pot can be less oil and not sticky food; and We use a nine-pine boiler, which is light and warm, and light smoke。
5
And tofu pours light into the pot, and pours half a glass of water, and with a shovel pusheth lightly tofu, so that all of it is soaked into the soup, and the fire heats up into the bubble。
6
Spicy sauce and peppers are heavy and have red oil, so there is no need for salt and soy sauce, and onions are poured into the pot, and a few of them are easily released。
7
Spicy tofu for the appetizer, low-nutrient. It's easySpicy tofu Make Tips
One, the sauce of this dish is based on soybean chili and pepper, both of which, although spicy, are different; the spicy sauce and some of the spicy oil are added to the tofu; the spicy pepper is more spicy and has a taste of particles; and two, if you want to have a stronger taste, you can put white pepper powder or black pepper powder in front of the boiler, which, in addition to adding to the wind, is especially suitable for hot weather, which is conducive to sweating, draining and spreading; and three, tofu rot, which is per se ripe and is not suitable for cooking for long, to prevent tofu from being overcooked with too many air holes and affecting the delicate taste。