Spicy hot bean curd
Step 1: Prepare the ingredients.
Cut an old tofu into even small pieces. The types of tofu can be selected according to your own taste. Old tofu tastes better when cooked, and tender tofu tastes better.
White onion, broken, cut into chopped green onion, a little garlic, chopped garlic, a little shallot, cut into pieces for later use.
Step 2: Blanch the tofu.
Boil water in the pot and add a little salt to taste. After the water is boiled, put the cut tofu into the pot and cook for about one minute. Pour out the tofu and control the water. Blanching water can not only remove the beany smell of tofu, but also make tofu more tender and unbreakable.
Step 3: Start cooking.
Add hot oil to the pot. When the oil is hot, pour in the onion and garlic and stir-fry until fragrant. Add bean paste 15g, stir fry the bean paste in red oil, and add more bean paste to increase the color and flavor. Then add 20g pepper and stir well. Friends who can't make knife-edge peppers can watch our previous videos. Pour a proper amount of water into the pot and start seasoning: add 2g of salt, chicken powder 1g, pepper 1g, a little fresh sugar, 3g of light soy sauce1g, soy sauce, stir to remove seasoning, pour tofu blocks into the pot and simmer for 3 minutes to let tofu absorb the soup.
After three minutes, add water starch (or flour) in three times. The first pass is a little thinner, and the second pass is a little thicker, so that the sauce can be firmly wrapped on the tofu. Keep pushing with the back of the spoon to prevent the bottom from pasting until the soup thickens. Finally, sprinkle with shallots and serve.
Tips:
1. Boiled tofu is not fragile. When frying bean paste, you must stir-fry red oil to add color, flavor and beauty.
2. Water starch is gelatinized by heating, blended with seasoning and attached to tofu, which is delicious enough.