Kung Pao tofu
Because there are many processes that require care and patience!!
Recipe Recommendations
- North tofu 500 grams
- bean paste a little
- starch 15 grams
- egg white of 5
- salt a little
- MSG a little
- white sugar a little
- onion a little
- Jiang a little
- garlic a little
- peanut appropriate amount
Steps for Kung Pao tofu
1
Before grinding, you need to remove the crusty skin on the surface of the tofu so that it can be ground more finely. Important steps 1
2
Put the ground tofu into a bowl and add egg white cornflour (add 5 egg whites per 500 grams, 15 grams of cornflour ratio) and stir well!
3
Put the stirred tofu into a flat-bottom plate (remember to apply oil to the bottom of the plate before placing) Place the tofu and seal it with plastic wrap (to protect the moisture from evaporating and causing the tofu to turn into a honeycomb shape) and start steaming on low heat for 15 minutes. Important link
4
Cut the steamed tofu into small pieces and wrap it with cornflour, then put it in a 50% hot oil pan and fry it until golden brown. It's almost done! Take it out for later use ~~
5
Add a little oil to the pan, heat it, add bean paste, 2 tablespoons of onions, ginger, garlic, etc., saute until fragrant, then add the prepared clear soup or water, add salt, monosodium glutamate, white pond water and starch to thicken, add the fried tofu and peanuts after finishing, stir fry and get out of the pan OK!!
6
Complete the drawing for reference and sharing belowKung Pao tofu Make Tips
PS: Please note: 1. The tofu must be mashed as finely as possible (be sure to remove the skin). 2. The plastic wrap on the plate must be tightly sealed. 3. Steam over low heat. 4. Every step above is very important; any issue will affect the result. If the tofu becomes honeycombed, it is a failure and won't taste good even if you continue!