In China's northeastern provinces, there are many people are very fond of eating some of the signature dishes, and the northeastern provinces of many of the signature dishes in the national are very well known, there is a signature dish known as roasted juice of water tofu, is to make tofu under the circumstances to add a more delicious sauce, that will make the water tofu flavor more delicious, then how to do the northeastern region of the roasted juice of tofu? The following together to see it

Pouring juice tofu is a traditional style specialties, belonging to the Hui cuisine. The garlic is flat and chopped, the pepper is flat and deseeded and cut stripes. Hot pot of oil boiling under the garlic, pepper shredded with a little salt sautéed in a bowl reserved. hot pot of oil to boil and turn the fire, with a knife cut across the face of the water tofu, a piece of pan frying light yellow on both sides (frying in the case of one side sprinkled with the appropriate salt frying into the flavor), to be water tofu frying pour into the sautéed garlic, pepper stir-frying proportional to (gently do not have to water tofu turned rotten) under the thickening of the water starch (effective monosodium glutamate, raw borrowed seasoned) a little bit of simmering and cook for a while to start a pot on a plate.

Style one

Raw materials needed: water tofu, garlic, pepper, oil, salt, monosodium glutamate (MSG)

Practice

1. Garlic sub patted flat and chopped, pepper patted flat and deseeded and cut strips.

2. hot pot of oil boiling under the garlic, pepper shredded with a small amount of salt sautéed in a bowl reserved.

3. hot pot of oil to boil to the fire, with a knife cut across the face of the water tofu, a piece of pan frying both sides of the light yellow (frying the case of one side of the salt sprinkled on the appropriate frying into the flavor), to be good water tofu fried pour into the fried garlic, pepper stir-frying proportional (gently do not have to water tofu turned rotten) under the thickening of the water starch (effective monosodium glutamate, raw borrowed to adjust the taste of) a little bit of simmering and cook for a while to start the pot on a plate.

Style two

Raw materials needed

Main material: water tofu

Auxiliary materials: green onion, red bell pepper, chili pepper

Seasoning: soy sauce, soy sauce, white vinegar, minced garlic soy sauce, salt, sugar

Practice

1, water tofu slices, under the pot to boil to turn the Chinese heat, add the appropriate salt! Cook for 10 minutes.

2, in addition to salt all the seasonings, add green onion into the sauce.

3, frying pan with appropriate oil to boil, add water tofu fried until one side golden brown.

4, pour the unnecessary oil in the pot, or in addition to change the pot to turn the fire, pour the sauce to burn the aroma can be.

Tips

1, the fire can not be big, will cook the water tofu scattered, salt need not be too much, water tofu slightly salt flavor can be, cook for 10 minutes is in order to remove the smell of beans, but also let the tofu stronger into the flavor.

2, white vinegar if a little bit, enhance the flavor of the layer, water tofu existing salt flavor, soy sauce does not have to be more, black bean sauce is also based on taste plus, I added a small spoon, basically do not eat out of the sweet taste.

3, water tofu only need to fry one side, so that the case of eating, one side of the tender, one side of the crispy, taste is very colorful.