material
Ingredients: 400g of brine tofu.
Ingredients: 2 eggs, 20 grams of chives, minced; 5 grams of onion and ginger slices, and appropriate amount of starch.
Seasoning: 8 grams of salt, 5 grams of chicken powder, appropriate amount of pepper and 30 grams of peanut oil.
method of work
1. First, cut the brine tofu into pieces with a length of 8 cm, a width of 5 cm and a thickness of 0.6 cm.
2. Beat the mountain eggs into the bowl and break them up with chopsticks; Chop shallots.
3. Put the onion and ginger slices into a bowl, add seasoning and 50g of water and mix well.
4. Soak the cut tofu slices in the feed water for 20 minutes, and then drain the water.
5. Put the tofu slices into the starch and dip the starch all over, then put them into the egg liquid and dip the egg liquid evenly, put them into a pan with peanut oil after heating, and heat them evenly over medium heat.
6. When one side is fried golden, sprinkle the minced chives evenly on the egg mixture, turn over and fry the other side with chopped green onion with a spatula, and remove the pan and plate after both sides are fried golden.
Tips
1, tofu must choose brine tofu, this kind of tofu tastes good, has tofu flavor, and is not easy to disperse. If you use water tofu, try to cut it thick and handle it gently.
2. The reason why tofu should be soaked in water is that tofu can taste better. The advanced method is that tofu can be soaked in the original soup of boiled clams, and the taste will be different. If you can't grasp this well, you can omit it and dip it in steamed fish and soy sauce after frying.
3. Try to control the heat as much as possible when frying. The pan must use a brand pot with a thick bottom, so that the food fried in this pot will be evenly heated and not easy to paste.
Method 2: Fried tofu with cumin onion.
material
Ingredients: 400G beancurd, half onion, 2-3 cloves of garlic, onion 1 root.
Seasoning: cumin powder 1 tablespoon, soy sauce 1 tablespoon, oyster sauce 1 tablespoon, white sugar 1 teaspoon, 2 teaspoons of carved wine, and salt.
method of work
1, north tofu cut into pieces about 5mm thick;
2. Heat the oil in the pan, put it in the tofu slices and fry them until they are golden on both sides. When frying tofu, you can sprinkle some fine salt on both sides (don't sprinkle too much, the sauce after that is very strong), or you can not sprinkle it;
3. When frying tofu, prepare all the onions, onions and garlic. Peel the peeled ones, remove the roots and chop them up for later use (I put the scallion aside separately);
4. Take the oil pan, add the onion, garlic and scallion and stir fry until the onion is soft, then add the green part and stir well;
5. Add cumin powder 1 tablespoon, soy sauce 1 tablespoon, oyster sauce 1 tablespoon, white sugar 1 teaspoon and 2 teaspoons of carved wine and mix well;
6. Pour in the fried tofu slices and mix them. If the fried tofu has been salted before, you don't need to add it here. If it hasn't been added, you can add a little more salt depending on the salty situation.
Method 3: Fried tofu with tomatoes.
material
Ingredients: a box of bean curd with thick sauce and 2 tomatoes.
Ingredients: white sugar, chicken essence, soy sauce, cooking wine, shallots, etc.
method of work
1, tofu cut into small squares (after taking out the tofu, cut it into two pieces horizontally and vertically, and cut it into 16 small squares vertically).
2. Cut the tomatoes into small pieces for use.
3. Add a little cooking oil to the fire pan and evenly spread the bottom of the pan. After the oil is eight points hot, add the tofu pieces and fry until golden. Turn over and fry until golden (note that when frying tofu, turn to medium heat before turning to low heat), and take out the pan for later use.
4. Add cooking oil to another pot. After the oil is hot, pour in the cut tomatoes and stir-fry them into a paste.
5, pour the fried tofu, add the right amount of sugar (sweetness can be determined according to personal preferences), and stir fry with tomatoes until delicious.
6. Add a proper amount of soy sauce and cooking wine and stir-fry evenly, then add chicken essence and shallots and continue to stir-fry evenly, and then take it out of the pot and put it on the plate.