Red tofu

By VicentaLakin

Red tofu
The nutritional value of tofu is very high and there is a large variety of species on the market, divided by region into tofu in the south and tofu in the north. As far as I know, tofu in the south is tofu, which is smoother. North tofu is one of those squares, mostly in the north. North tofu is divided into halogenated tofu and plastered tofu by practice, since the raw materials used are different at the point. In terms of taste, the tofu of the plaster is more subtle than that of the halogenated, but most people prefer the halogenated, more traditional, said to have the effect of fire. It's halogenated tofu, it's still hot when it's bought, but it's just walking back. It's just sour. It's sour. I've never done this before, but I think I've eaten it, but it's kind of hot

Recipe Recommendations

  • North tofu 1 block
  • dried red pepper appropriate amount
  • green onion appropriate amount
  • laoganma appropriate amount
  • Pi County Douban appropriate amount

Steps for Red tofu

  • Make Red tofu step 0
    1
    The tofu is placed for hours to control the water in it, and the tofu is stronger. I can cook without control
  • Make Red tofu step 1
    2
    One spoon of soy sauce and a few peppers。
  • Make Red tofu step 2
    3
    Tofu cut into three square pieces。
  • Make Red tofu step 3
    4
    The water is boiled, the tofu is sprung down, it's turned on a little bit, and cold water is recovered from the fire。
  • Make Red tofu step 4
    5
    A little oil in the pot, a little cold oil into all the ingredients, a little fried。
  • Make Red tofu step 5
    6
    Add soy sauce, appropriate water。
  • Make Red tofu step 6
    7
    Down tofu, soft tofu pan, soy tofu clots are not in soup。
  • Make Red tofu step 7
    8
    Five minutes or so。

    • Red tofu Make Tips

    Tips: 1. When blanching the tofu, put it into boiling water; this allows the tofu to firm up quickly. Do not cook it for too long, otherwise the texture will become tough. Turn off the heat once it returns to a boil, then remove and rinse with cold water to make the tofu even firmer. 2. Adjust the seasoning to your own taste. I used two types of sauce along with soy sauce, so the flavor was already quite strong and I did not add salt. 3. When cooking, do not stir-fry excessively with a spatula. Mainly rely on gently shaking the pan, and use the back of the spatula to gently push the ingredients.

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