When it comes to tofu, I believe many people are more familiar with it, it is our daily dietary life, often eat a kind of soybean products, but also indispensable to the table of healthy food.

The nutritional value of tofu is very high, especially the high calcium content, especially suitable for the elderly and teenagers to eat. In addition to being nutritious, tofu also tastes tender and delicate, so tofu is a very popular ingredient.

There are many different ways to make tofu, including spicy tofu, which has long been a favorite. Although it is an ordinary home cooking, but this dish has a spicy and fresh, tender into the characteristics of taste, very appetizing meal!

Today's chef to share with you the authentic practice of spicy tofu, in accordance with the following steps to do out of the spicy tofu, not only the taste of spicy and fragrant, but also tender and flavorful, very appetizing rice, like friends can try at home Oh!

The first step, first of all, the prepared tofu, cut into 1 cm wide tofu diced, put into the plate standby. Then prepare the appropriate amount of green onions, ginger and garlic, peeled and cut green onions, garlic, ginger and spare. Once all the ingredients are ready, we'll start the next step of the process.

The second step, the pot of water into the appropriate amount of water, water boiling, add a spoonful of salt, and then cut the tofu diced into the pot and cook for 2 minutes, tofu cooking, fish out, control the water and standby. The purpose of this step is mainly to remove the soy flavor.

The third step is to boil oil in a pan, and when the oil temperature reaches 50 percent, add chopped green onions, ginger and garlic, and then add a spoonful of bean paste and stir-fry the red oil, add the right amount of water, and then add a little soy sauce, oyster sauce, dark soy sauce, pepper, pepper, and use a spoon to stir the seasonings until they melted away, and then add the tofu diced and cook it for about 2 minutes.

The fourth step is to cook the tofu to taste, and then hooked into a little water starch gravy, so that the soup is more thick and sticky, and finally sprinkled with a little chopped scallions, you can out of the pot into the dish.

One, tofu blanching pot when adding a little salt, so that the tofu burning is not easy to break, but also to remove the soy flavor. Fried Pixian bean paste, must be fried red oil, in order to increase the color and flavor, both good-looking and delicious.?