Raw materials: old tofu, rapeseed oil, green onion, pickled pepper, pickled ginger, ginger, garlic, bean paste, wine, soy sauce, salt, chicken essence, dried pepper and pepper.
Practice steps:
Steps 1, length, width and height about 886 cm, an old tofu.
Step 2: Two 20-30cm-long green onions, two 4cm-long pickled peppers and four or five dried peppers. A pickled ginger with a diameter of one centimeter and a length of about three centimeters. A ginger is about half the volume of soaked ginger, and garlic and ginger are the same volume.
Step 3: Cut the tofu into pieces with the length, width and height of 44 1 cm.
The fourth step, the right amount of water (not tofu), first boil the water and put the tofu in the water for about half a minute.
Step five, blanch the tofu with water and drain it. Don't leave this process for too long. Tofu cooked in hot water sticks together easily after cooling.
Step 6: soak ginger, ginger and garlic in pickled peppers, pat them flat and cut them into fine particles of about two or three millimeters. Cut dried peppers and green onions into sections about one centimeter long.
Step 7, heat the pot, add about 50 to 100 ml of rapeseed oil, shake the pot to cover half the pot wall, and heat the oil.
Step 8, spread the tofu evenly and shake the pot slightly every 20 seconds to make the tofu not stick to the pot.
Step 9, fry until one side is golden, turn over and continue the same operation until both sides are golden.
Step 10: Drain the oil in the container slightly.
Step 1 1, fire, add about 100 ml oil to the pot and burn it to 80% heat, slightly smoking.
Step 12: Continue the fire and add about 10 pieces of chopped pickled peppers, pickled ginger, ginger garlic, dried peppers and prickly ash, scallion, 1/3 to 1/2 spoonfuls of bean paste with a diameter of 5cm, half a spoonful of soy sauce and half a spoonful of cooking wine.
Step 13: Stir-fry for about one minute and stir-fry the seasoning.
Step 14: Add the fried tofu and stir-fry for about half a minute.
From step 15 to the steps before adding chicken essence, fire is basically used. Add the right amount of water, just below the amount of tofu, which is basically about three-quarters of the height. Open the lid and cook for about two minutes.
Step 16: Add onion leaves.
Step 17, stir-fry for half a minute and cook for about one or two minutes.
Step 18. At this time, the juice is basically dry to only about half. Add salt from the bottle cap of mineral water to about one cover, and adjust the salt amount slightly according to your own taste.
Step 19: Add salt and stir-fry for about half a minute, and the juice is basically dry. Add about one third of the chicken essence covered with mineral water bottle cap, turn off the fire and stir-fry the chicken essence with the remaining temperature.
Step 20, plate loading.
Tips:
1. Fried tofu with old tofu has a better taste, and it is easier to shape and not fragile when fried. 2, old tofu, drowning, one is delicious, and the other is tender. 3. The requirement of cutting fried tofu is to be large and thin on the basis of not being fragile and easy to taste, unlike Mapo braised tofu, which is cut into cubes. 4. Fry the tofu on both sides with medium fire. Skilled people can use the fire, and the frying process will not be burnt. Unskilled people suggest starting to learn to fry with medium fire. 5, in the frying process, basically the whole fire, easy to collect juice, quickly make fried tofu absorb juice into the taste. In the process of frying, there are not many steps to juice, and people who are not skilled in frying use medium heat and are not easy to paste. When there is too much juice, don't worry about the fire. 6, the onion leaves are placed behind, which not only increases the fragrance, but also retains the fresh fragrance. 7. Tofu is uniform in size, and its taste and heat will be more uniform. 8. The rapeseed oil used in this dish, fried tofu is more fragrant, but the raw rapeseed oil tastes heavy, so it needs to be heated to remove the heavy taste.