Main ingredients: dry tofu half a catty, Chrysanthemum coronarium 1
Seasoning: a few slices of ginger, 1 section of green onion, 2 cloves of garlic, dry chili pepper 3-4, peppercorns a dozen or more grains, 1 tablespoon of soy sauce, a small half spoon of dark soy sauce, 1 tablespoon of oyster sauce, a small half spoon of white sugar.
Cooking steps:
Step 1: cut the dried tofu into finger-width strips; Chrysanthemum coronarium leaves off the clean, cut into 4-5 cm long segments, and then separately on a plate standby.
Step 2: Cut the chili pepper into small pieces, onion, ginger and garlic into granules, and then set aside on a plate.
Step 3: Add water to the pot and bring to a boil. Blanch the dried tofu for 2 minutes to remove the soy odor.
Step 4: Drain the blanched tofu. Step 5: Heat a tablespoon of oil in a wok over low heat, and stir-fry the green onions, ginger, garlic and dried chili peppers over low heat.
Step 6: Stir fry the spices, add the dried tofu, and stir-fry evenly over high heat.
Step 7: dry tofu stir fry evenly, put a bowl of water, at the same time into the peppercorns a dozen grains, 1 tablespoon of soy sauce, old soy sauce, oyster sauce 1 tablespoon, small half a spoon of sugar, and then turn on the large fire boil to small fire simmering for 5 minutes, dry tofu simmering for 5 minutes.
Step 8: dry tofu stew for 5 minutes, put the corns stalks, stir fry evenly, stew for 20 seconds, then put a spoonful of starch water, high heat to thicken the soup thickening a thin layer of thickening, and then out of the pot on the plate.
Cooking tips:
(1) First of all, you need to blanch the dried tofu in water, which removes the soy flavor of the tofu and also improves the texture of the tofu, and remember to add a bit of salt in the water.
(2) Chrysanthemum should be to wait until almost out of the pot when put, put early Chrysanthemum will lose the texture and fragrant flavor.
(3) dry tofu pot to stew for a while, stewing can make dry tofu flavor, the texture will become soft.
(4) this dish should not be too thick soup, hook a thin layer of thickening is good, a little soup flavor will be better.