Every time you make marinated tofu, you make your own marinade and concentrate it with water, which locks the original fragrance of the spice. Then the old tofu (not very old tofu, of course) is cut into pieces and fried into crispy skin, and then cooked in brine, so that the crispy skin of tofu softens, as if a sponge absorbed all the flavor of brine, and the original flavor of tofu sublimated to the extreme. I made braised tofu the other day. I don't know if they are drunk or really praise me. They all gave thumbs up while eating, saying that this braised tofu can taste meat, and the more you eat it, the more fragrant it becomes. Hahaha, is the power of food really so magical? !

How to make marinated tofu? 1. Preparation of raw materials: old tofu, rapeseed oil, soy sauce, soy sauce, salt, cinnamon, star anise, dried red pepper, chopped green onion and red pepper.

Second, the steps: 1, the selection and treatment of tofu. Many years of practical experience in making marinated tofu at home proves that tofu needs to choose tofu that is not very tender and not very old. After buying back the tofu, first wash the dust off the surface of the tofu with clear water, and then put the tofu in the pot and soak it in salt water for about 10 minute, so that it will not be easily broken when cutting the tofu, and the earthy smell of the tofu can be removed. Then take out the soaked tofu, drain it, and cut it into square pieces (about 15 mm thick, or whatever you like) or rectangular pieces.

2. Fried tofu. Heat the pan, add rapeseed oil and stir-fry until cooked, and then stir-fry the tofu slices. When the tofu is just fried, you don't have to turn it over. You have to fry the bottom of tofu in golden brown and hard, then turn it over and fry the other side (many people say that frying tofu is easy to stick to the pot, and this step is easy to make mistakes. Remember to fry in a hot pan, because it will make tofu mature quickly and won't stick to the pan. When both sides of the tofu are fried until golden and crisp, tap the tofu gently with chopsticks, and you can hear the crunchy sound before cooking (be sure to fry the tofu for a while, the more dry it is, the better, don't be afraid that the edges will be hard, as long as you don't mess around, so it is easier to absorb the soup when cooking again. )

3. Dump the excess rapeseed oil in the pot, leave a little oil, do not wash the pot, and put rock sugar to fry the sugar color. When the crystal sugar melts, turns dark brown and begins to bubble intensively, pour in clear water, add light soy sauce, light soy sauce, salt, cinnamon, star anise and dried red pepper, and boil to make brine juice.

4. Pour the boiled brine juice into a multifunctional pot, add the fried tofu slices and cook until the tofu slices become soft. The taste is absorbed into the tofu, and when the soup is full, sprinkle with chopped green onion and red pepper for ornament. This delicious marinated tofu is ready, especially delicious, and the more you eat, the more fragrant it is.