Dry pan tofu
By VicentaLakin
Wuhan is already in the middle of the summer, and the maximum temperature is barely 38° per day, and the two dogs in the house are in the cold room during the day, except for the night when the air is out. Coca-Cola doesn't even call us when it's hot. It's hard to talk to us. It's hard to answer a few times, but it's not easy to say "open air conditioning" when you say "on the air" and the two guys come up to the cooling room every summer, and the temperature gets warmer when the short spring passes. After the summer, it's three volts of heat and ten days of summer. After all, I've been living in this city for years, and I'm used to it. It's like a simple dish made out of homemade beef bean gravy, a variety of salsa and high soup. It tastes sour and tastes sour
Recipe Recommendations
- tofu appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- Green pepper appropriate amount
- peanuts appropriate amount
- white sesame appropriate amount
- onion appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- green onions appropriate amount
- octagonal appropriate amount
- geranyl appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- sugar appropriate amount
- Beef bean paste appropriate amount
- broth appropriate amount
Steps for Dry pan tofu
1
Prepare raw materials
2
Get a bowl of homemade beef bean gravy and a bowl of soup
3
Tofu slices, the size of which you like
4
Get ready
5
It's hot in the pot
6
The tofu is blown up again fast
7
There's a small amount of oil left in the pot, a little sparkling peppers, and a little hot pepper
8
And then the garlic, the ginger, the onions
9
Put it in homemade beef bean petal sauce
10
Infusion of wine
11
Into the plume, boiled in eight horns, fragrance leaves and pre-smelt peppers, dry peppers
12
Stay in the middle of the fire, keep cooking the roller juice until it's thick
13
Put the tofu clots up fast, so that they all fit in the juice and then add salt, sugar, taste or chicken
14
Spill in onions, peppers, white sesameDry pan tofu Make Tips
Some friends may find it difficult to master the oil temperature for deep-frying: if it is too low, the shape will not set well; if it is too high, the outer skin will burn easily. Here is a good way to judge the oil temperature: when frying ingredients like tofu that require a crispy skin, insert a chopstick into the heating oil. If fine, small bubbles appear around the chopstick, the temperature is suitable. If you do not have beef broad bean paste, you can simply use regular broad bean paste instead. Before adding the tofu cubes, ensure the sauce is well-seasoned so that every piece of crispy tofu is evenly coated during the quick stir-fry. Before putting in the tofu, the sauce must be simmered until thick and aromatic. This is the only way to ensure the tofu skin remains crispy and fragrant.