Braised tofu is a common dish in Sichuan and Chongqing, and almost every family in Sichuan and Chongqing will do it. Braised tofu series, the common is ma po tofu and braised two-face yellow (two-face yellow tofu braised), ma po tofu practice can see my recipe, ma po tofu in small restaurants. There is also a series of braised tofu with similar practices. In Chongqing, the general Ma Po Tofu, braised tofu, restaurants often do, braised two-sided yellow, home often do.

Raw materials: old tofu, canola oil, green onions, pickled peppers, pickled ginger, ginger, garlic, bean paste, wine, soy sauce, salt, chicken essence, dried chili peppers, pepper.

Practice steps:

Step 1, roughly 886 centimeters in length, width and height, a piece of old tofu.

Step 2, twenty or thirty centimeters long two large onions, four centimeters long about two pickled peppers, four or five dried chili peppers. One centimeter diameter, about three centimeters long pickled ginger one. Equivalent to about half the volume of bubble ginger ginger one, garlic and ginger equal volume.

Step 3, tofu cut length, width and height of 441 centimeters block.

Step 4, the amount of water (can not over the tofu can), the first water to boil, into the tofu blanching half a minute to a minute or so.

Step 5, blanched tofu, drain the water. Don't leave this process too long; blanched tofu in hot water tends to stick together when it cools.

Step 6, pickled ginger, ginger, garlic, patted flat, cut two or three millimeters about fine grain. Dry chili, green onion cut length of about one centimeter segment.

Step 7, hot pan, medium to high heat, add about 50 to 100 milliliters of canola oil, shake the pan so that the oil coated half the wall of the pan, burning hot oil.

Step 8: Spread the tofu cubes evenly, shaking the wok slightly once or twice every 20 seconds or so so that the tofu doesn't stick to the pan.

Step 9: Fry the tofu until golden brown on one side, then flip it over and continue the same process until both sides are golden brown.

Step 10: Put the container to slightly strain the oil.

Step 11: On high heat, add about 100 ml of oil to a pan and heat to 80%, lightly smoking.

Step 12, continued high heat, add chopped pickled pepper pickled ginger, ginger and garlic, dried chili peppers, peppercorns about 10 grains, large onion scallion white part of the segment, five centimeters in diameter spoon one-third to half a spoon of bean paste, soy sauce half a spoon, half a spoon of cooking wine.

Step 13, stir fry for about a minute, stirring incense base.

Step 14: Over medium-high heat, add the fried tofu and stir-fry for about half a minute.

Step 15, until the addition of chicken before the steps are basically on high heat. Add a moderate amount of water, just barely over the amount of tofu water can be, basically in about three-quarters of the height of the place. Open the lid and cook for about two minutes.

Step 16: Add some of the green onion leaves.

Step 17: Stir-fry for half a minute and cook for about a minute or two.

Step 18, this time the juice is basically dry to only about half. Add mineral water bottle cap half cap to a cap of salt, according to their own taste slightly adjust the amount of salt.

Step 19, add salt, stir fry half a minute to a minute or so, the juice is basically almost dry. Add the mineral water bottle cap one-third of the cap or so of the chicken essence, turn off the heat, the remaining heat stir fry evenly chicken essence.

Step 20, plate.

Tips:

1, fried two-sided yellow tofu to use the old tofu, taste better, frying process is easier to form more easily not easy to break. 2, the old tofu, blanching, one is to remove the taste, the second is to become tender. 3, frying tofu block requirements, not easy to break and easy to taste on the basis of a large and thin, unlike the Ma Po Braised Bean Curd is to cut the square block. 4, fried two-sided yellow tofu, with medium to high fire, skilled People can use high heat, the frying process will not paste, and unskilled people are recommended to start using medium heat to learn to fry. 5, the frying process, basically the whole process of high heat, easy to collect the juice, and quickly make the fried tofu absorbing juice and flavor. Stir frying process, not much juice steps, stir frying unskilled people with medium heat, not easy to paste. Juice more, high fire do not have to worry about paste. 6, green onion leaves after the bias into the, both increase the fragrance, but also retained the fresh aroma. 7, tofu size is uniform, taste and fire will be more uniform. 8, this dish in the use of canola oil, frying tofu more fragrant, but the raw canola oil taste heavy, so you need to burn hot canola oil to the heavy taste.