Dali’s tofu dish was first made famous by Chaoyi people. The ingredients are not complicated, and the cooking method is very homely, which is just to fry the old tofu and shred it, and prepare the stewed soup (stock) for later use. Next is the stir-fry ingredients. Control the oil temperature at about 70 or 80 degrees. Saute the dried chili pepper and minced ginger until fragrant. Add two tablespoons of water and bring to a boil. Finally, put the shredded tofu and side dishes into the water, then add salt, pepper powder, pepper, and sesame oil to taste, and cook for two to three minutes before serving. If you add one or two pieces of fat when cooking, or cook it directly with (braised soup) stock to incorporate the meaty meat, the taste will be more delicious.

Every restaurant can make Dali tofu dishes, but it is not so easy to make them unique and delicious. This has to do with the production method of tofu, the tenderness of deep-fried tofu and the heat of the cooking process. Great relationship. The best fried tofu needs to be Laochaoyi old tofu. When fried, it should be evenly thin and thick, with a crispy outside and tender inside. The tofu shreds should be uniform in thickness and not too thin to facilitate the flavor. If it is too thin, the tofu shreds will fall apart before the flavor is fully absorbed.