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Method for making Sichuan snack crispy tofu
Method for making Sichuan snack crispy tofu

Sichuan snacks have a long history and very regional characteristics, and Sichuan snacks are rich in seasoning and simple in practice. The following is how to make crispy tofu, a Sichuan snack, which I compiled for you. Welcome to refer to it ~

Leshan crisp tofu

Ingredients: a piece of old tofu

Side dishes: carrots, white radishes, green bamboo shoots and parsley.

Seasoning: salt, vinegar, Haitian 365 savory soy sauce, red oil, pepper oil, sugar and monosodium glutamate.

method of work

1, prepare a piece of old tofu, peel off the skins of carrots, white radishes and green bamboo shoots respectively.

2. Cut the old tofu into small pieces and cut it into triangles diagonally.

3. Fry (fry) in an oil pan until the surface is golden, and the fire is not too big. Fry slowly (fry all the noodles except the one to be hollowed out).

4. Take out the fried tofu block and control the oil. First, cut a knife along the four walls with a knife, and then hollow it out with a small spoon for later use.

5. Deal with all the tofu blocks in turn.

6. Slice carrots, green bamboo shoots and white radishes, the finer the better, and wash the parsley.

7. Put it in a large basin, add half a spoonful of salt, two spoonfuls of vinegar, one spoonful of umami soy sauce, half a spoonful of sugar, a little monosodium glutamate, and finally mix well with a spoonful of red oil and a little pepper oil.

8. Fill the mixed shredded vegetables into the tofu block.

The practice of Sichuan snacks

Spicy and crispy mixed vegetables, please look at the colors, colorful, but not drooling.

Guokui bean jelly

Raw materials 1: 200g of medium gluten flour, 2g of yeast, baking powder 1 g, salt 1 g, and warm water100g or so.

Raw material 2: 50 grams of pea starch, 400 ml of clear water+700 ml.

method of work

1, prepare the pea starch.

2. Fully stir and dissolve the starch with about 400ML of water.

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