The Chili bean curd skin we went to the restaurant was soft and delicious, and the next meal was especially delicious. However, the chili bean curd skin fried at home is very hard and not easy to taste. In fact, the reason to be solved is very simple. Today, I will share with you three key steps of making Chili bean curd skin at home. As long as you learn, you can ensure that the fried Chili bean curd skin is more delicious than that in the restaurant, and there is not much nonsense.

Key steps 1:

They fry peppers and tofu skin at home, but many friends don't blanch or just blanch. In fact, this practice is wrong. The correct way is to put the bean curd skin into the pot with boiling water, then add a teaspoon of baking soda, which is the alkaline side of our steamed bread, and then blanch the bean curd skin 1 to 2 minutes. After the alkaline noodles are blanched, the tofu skin will become softer and more delicious when cooking. Everyone should remember this.

The key second step,

Also, when we fry bean curd skin with Chili, we must put onion, ginger and garlic in the wok to taste, then add a tablespoon of water and stew the cooked bean curd skin in the wok 1 to 2 minutes. Remember not to fry the peppers first, then pour the tofu skin into the wok and mix well. This kind of bean curd skin won't taste at all, so everyone must remember this. The next third and most important step, please continue reading.

Key step 3:

If we don't do the first two steps well, and the tofu skin doesn't taste good, then the key third step is that we must learn to thicken the tofu skin with less water and some water starch when taking the pot, so that the tofu skin in the pot will be wrapped in soup. Even if you don't do the first two steps well, the tofu skin will taste good.

Next, I will share with you the correct process and practice of frying tofu skin with Chili.

1. First, cut the bean curd skin into thin strips or diamond-shaped slices, then cut some green and red peppers, and then prepare some dried onion, ginger and garlic peppers. Next, let's start setting them on fire.

2. Boil the pot with clear water. After the water is boiled, put the bean curd skin into the pot, and then immediately put a teaspoon of alkaline noodles, so that the boiled bean curd skin is more tender and tasty.

3. Then add a spoonful of oyster sauce, a spoonful of soy sauce and a little soy sauce to the onion, ginger and garlic pot, then add a spoonful of water, add a spoonful of salt and a spoonful of chicken essence to taste.

4. Then boil the bean curd skin for two minutes. After the tofu skin is fully flavored, put the pepper pieces into the pot and stir fry for another minute. Pour some water starch into the pan when you take it out. Wrap the soup in tofu skin and you can go out. It's delicious, especially when you eat it. Try it quickly!