Ingredients: tofu (North) 350g, onion (white skin)100g.

Seasoning: 2g of star anise, 2g of pepper powder, 2g of cinnamon, 2g of monosodium glutamate, 20g of white sugar10g, 20g of soy sauce, 20g of cooking wine, 3g of ginger, and 2g of starch (corn)10g.

The practice of spiced tofu:

1. Cut tofu into domino pieces, fry until golden brown, and take it out;

2. Onions and ginger are cut into small rectangles;

3. Put the oil in a pan. When the oil is hot, add onion, aniseed, cinnamon, ginger, pepper powder and soy sauce and stir-fry until fragrant;

4. Put the fried tofu, cooking wine, chicken soup and sugar into the pot and stew for a while;

5. Put monosodium glutamate when the soup is concentrated;

6. thicken with water starch and serve.

Practice of spiced tofu II

Raw materials: tofu 1 kg, soy sauce100g, refined salt10g, monosodium glutamate 6g, pepper oil 40g, aniseed 4 petals, chopped green onion 60g and vegetable oil 2kg (actual consumption150g).

Seasoning:

Practice: 1. Cut tofu into 0.8 cm thick slices, fry them in hot oil one by one until golden brown, and take them out for later use.

2. Put the fried tofu slices into the pot, add water (to the degree of overflowing tofu), soy sauce, refined salt and aniseed, turn the pot to low heat and slowly bake them to taste. When the soup is dry, add monosodium glutamate, sprinkle with chopped green onion and pour in pepper oil.

Characteristics: Fried tofu is soft and salty, with strong pepper oil flavor.

Tip: After the tofu is sliced, control the water purification when frying. The oil temperature of fried tofu should be higher, and it should be fried until the skin is golden yellow and the tofu is hard. Tofu must be roasted thoroughly to taste.