Dried bean curd is a special food in northeast China. I have a soft spot for dried tofu since I was a child. Whether it is used to roll cucumber strips with egg sauce or add chopped green onion to make salad, it is particularly enjoyable.
Use Chili to make dried tofu, remember "one garlic, two waters and three juices", and the tofu made is salty, tender and spicy.
When I was a child, I seldom went to the restaurant next time. In my little experience of eating in a restaurant, I remember that my father always ordered a plate of Chili bean curd with two or three kinds of wine. Dad says this dish tastes terrible. Of course, I try to eat every time, because I'm afraid my father will lose it. Haha, I thought it was more fragrant than braised pork!
The salted and dried bean curd made in the restaurant is salty and delicious. Many people always think that cooking at home is not as delicious as a restaurant. In fact, the simple fried tofu with Chili peppers should be authentic and skilled in cooking. Let me share the delicious methods of Chili bean curd:
Ingredients: dried bean curd, pepper pork
Seasoning: salt, sugar, pepper, soy sauce, oyster sauce, starch and Xiao Su.
Specific practices:
1. Cut the dried bean curd into strips about 4 cm, and then cut it into trapezoid for later use; Cut garlic into garlic slices for later use; Take 2 peppers, remove their pedicels and seeds, and cut them into pieces about the size of dried tofu for later use; Chop chopped green onion for later use; Slice the pork for later use.
Most of the dried bean curd made in restaurants is cut into water chestnut slices. We can make it at home or cut it into strips, but the water chestnut slices look more beautiful.
Garlic is an indispensable ingredient. And dried tofu are the best partners, cut more. And pay attention when cutting: garlic must be sliced, never cut to the end, it will be terrible.
2. Then mix a bowl of juice: add a spoonful of salt, a spoonful of sugar, a proper amount of pepper, soy sauce, oyster sauce, a spoonful of starch, and finally add half a bowl of water and mix well.
3. Add water to the pot, boil it, add dried bean curd, blanch it 1 min, add 2g millet, blanch it 1 min, then take it out, put it in cold water, rinse it, remove the fishy smell of millet, and drain it with water for later use.
Boiling dried bean curd can remove its beany smell. Adding Xiao Su will make dried bean curd soft, smooth and delicious. 4. refuel from another pot. When the oil temperature is 50% hot, add the sliced meat. Stir-fry the sliced meat until it completely changes color, add chopped green onion and half a slice of garlic, stir-fry until fragrant, then pour in the prepared bowl juice, add dried bean curd and pepper, stir-fry evenly, cover the pot and stew for 1 minute.
Pepper fried dried bean curd is said to be fried. Actually, it belongs to half stew. Dried tofu can't be fried in the pan. After frying, it will dry and harden, sticking to the pot!
Be sure to add soup and stew for one minute, so that the dried tofu can suck up the soup and it will be fragrant and tender when it is out of the pot.
5. After one minute, collect the juice on high fire, add the other half of garlic slices, stir well, and then turn off the fire and take out the pot.
Put the other half of garlic slices before cooking. After cooking, it has a faint garlic smell and tastes good. This step cannot be omitted.
Just remember "one garlic, two waters and three juices": the first point of "garlic" is to put garlic slices, and also put garlic slices before cooking; The second point of "water" is blanching with a little baking soda. The third point of "juice" is to add soup to stew; Remember these three points. Pepper fried tofu soup is fragrant, tofu is soft and smooth, especially delicious!