Tofu
By VicentaLakin
It is said that the casseroles, fish fragrances and tofu are common recipes in Sichuan and a test of the high and low skill of a canteen cook. Tofu is the first tofu process, which can't be boiled with salt water past the water again. The soft tofu is a big loser. Secondly, there's no need to replace beef with pork, otherwise it won't taste good enough. The third is to use a soybean petal. Bean petals must be cut to taste. The fourth is to make the fragrance of the meat and then boil all the spices with a scaffold and then put it into tofu, which breathes all the fragrances into the last pot. The five are spicy, and must have had to use the basil, the "Big Reds". It tastes bad, with the peppers of Shanxi and Hebei. Six is that the soybeans must be full of soy, spicy, hot, tender tofu and soup with food, absolutely delicious. The bright red oil on the outer edge, like jade bean, is very good。
Recipe Recommendations
Steps for Tofu
1
Let's cut the tofu into small squares, dip it in salt water, chop it up. Onions, ginger, garlic, soybeans。2
The oil is in the pot, the peppers, the onions, the ginger, the garlic, and then the meat, which is cut, is cooked。3
Add two spoons of bean petal sauce and continue to flatten。4
Pour 100 ml of cold water and boil it with soy sauce。5
Be careful with tofu, two spoons of pepper oil, and then a five-minute lid。6
Finally, starch is added to the proper amount of water to be converted to water starch, and is poured into the pot to form a pickle, boiled again and dripped into the soak oil, with onions on it。Tofu Make Tips
1. Soak the tofu in light salt water for a while before cooking; this helps it hold its shape better and prevents it from falling apart.
2. Do not stir frequently with a spatula after adding the tofu to avoid breaking it up.
3. If you want a numbing and spicy flavor, you can add some numbing-spicy oil to taste. To make the tofu smooth and tender, the final step of thickening the sauce must not be omitted.