The practice of salt and pepper tofu in Lao Feng's gourmet recipes;
Cut tofu into small pieces and soak in salt water for a while; Mix all kinds of powders (pepper powder, black pepper powder, pepper powder and cumin powder) with salt and mix well; Chop onions; Dry or dry tofu.
Add oil to the pan and heat it slightly. Add tofu and fry it over low heat. Sprinkle a little salt and pepper. Sprinkle some salt and pepper after frying; Repeat this three or four times; Until the surface is golden and crisp, sprinkle with chopped green onion.
Tip:
1, with ordinary tofu, neither internal fat tofu nor old tofu; A thin piece of tofu is better; Personally, I think tender tofu is more delicious than old tofu, and it is crispy outside and tender inside when fried.
2. It is better to dry or dry tofu before frying, because once I saw my boss take it out of the water and fry it, and the temperature of frying was not good enough.
The method of making sauce-flavored tofu in Lao Feng's gourmet recipes;
This dish turned out to be pot-collapsed tofu. I added batter to it, and it became maotai. In the production process, the sauce flavor is slowly infiltrated with small fire, and every bite can be tasted.
Cut the onion and ginger into small grains. Cut tofu into pieces about 4 cm long, 3 cm wide and 1 cm thick. Add onion, ginger, salt and cooking wine into the container and stir carefully by hand. Marinate for 5 minutes. Dip tofu into flour evenly. Then put it into the egg liquid and wrap it in the egg liquid.
Add oil to the pot, heat it to 60%, fry the tofu over medium heat for about 2 minutes until golden brown, and take it out for later use. After the oil is poured out, add a proper amount of water to the pot and mix well with the spicy noodle sauce. Add tofu and simmer slowly until there is only a little soup left. Add sesame oil before cooking.
Tip:
1. Noodle sauces are spicy and sweet, and can be adjusted according to your own taste.
Don't put too much salt when curing tofu, because the sauce is salty.