Dish name
Spicy tofu
Cuisine type
Sichuan cuisine
Characteristics
Spicy and fragrant, it is a Sichuan snack.
Ingredients
Main ingredients: 2 pieces of southern tofu, 100 grams of lean beef, 50 grams of green garlic. 100 grams of seasoning vegetable oil, 50 grams of bean paste, 8 grams each of chili powder and soy sauce, 20 grams of cooking wine, 20 grams of Sichuan bean drum, 8 grams of MSG, 20 grams of wet starch, 15 grams of soup, 1 gram of pepper powder, onions and ginger. 10 grams
Production process
(1) Chop the beef into small pieces. Chop the beans into fine pieces. Finely chop onions and ginger. Cut the green garlic into sections. Cut the tofu into 1.5cm square cubes and soak in boiling water.
(2)
Pour a frying spoon with oil and heat it up. Add the beef first, stir-fry to remove the water, then stir-fry the bean paste, green onion, minced ginger and bean drum until crispy, then add in When the chili powder changes color, add soup, soy sauce and cooking wine, then add the tofu, use low heat to let the flavor penetrate, add MSG, thicken with wet starch, and sprinkle with green garlic. Serve with Sichuan pepper powder in a plate
There are several kinds of spicy chicken:
Chongqing spicy chicken, Xiangchuan spicy chicken, it depends on what taste suits you
Chongqing spicy chicken How to cook chicken:
Ingredients:
One whole chicken or one box of chicken legs,
Sichuan peppercorns and dried chili peppers (1:4),
Onions,
cooked sesame seeds,
salt,
MSG,
cooking wine,
edible Oil,
Ginger,
Garlic,
White sugar
Method:
1.
Cut the chicken into small pieces, add salt and cooking wine, mix well, put it into an 8-layer hot oil pan and fry until the outside becomes dry and turns dark yellow, then remove and set aside.
Cut dry chilies and green onions into 3cm long sections,
Slice ginger and garlic.
2.
Heat oil in a pan until 7 layers hot ,
Pour in the ginger and garlic and stir-fry until fragrant, then add the dried chili pepper and Sichuan peppercorns,
Stir-fry until the smell starts to be pungent,
Pour in the oil after it turns yellow. Add the fried chicken nuggets,
fry until the chicken nuggets are evenly distributed in the chili peppers, then add green onions,
MSG,
white sugar,
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Cooked sesame seeds,
fry well and then serve.
Note:
1. Chili and Sichuan peppercorns can be added according to your own taste ,
However, in order to reflect the characteristics of this dish authentically,
It is best for the finished product to be such that the chili pepper can completely cover the chicken,
Instead of sporadic peppers and Sichuan peppercorns appearing in the chicken pieces.
2.
When frying chicken, sprinkle salt into the chicken.
Be sure to sprinkle enough salt. ,
If you add salt when frying the chicken,
the salt flavor cannot enter the chicken,
because the outer shell of the chicken has been fried dry,
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The texture is relatively tight,
salt can only adhere to the surface of the chicken,
affecting the taste.
3.
The oil used to fry the chicken must be very hot,
Otherwise the chicken will not be dry on the outside for a long time,
Even if it is fried dry after waiting for a long time,< /p>
Then it is really dry,
a ball of dead meat,
it is very unpalatable,
it has no taste at all.
So the fire must be high,
the outside is crispy, and
the inside is relatively tender.
Xiangchuan Spicy Chicken:
My brother is a chef, his own recipe:
Green pepper, fresh chicken, salt,
MSG ,
White wine,
edible oil,
ginger,
garlic,
1 chicken, garlic, Cut the ginger and green pepper into pieces, and cut the garlic into chunks.
Boil dry the green pepper in 2 pots. First stir-fry the green pepper until it is slightly cooked. Serve it up
3. Put appropriate oil, bring to a boil, add chicken and stir-fry lightly, add salt, and stir-fry over high heat. When you see it is cooked, add garlic and ginger, and stir-fry again. , then take a mouthful of white wine and spray it into the pot.
3 Pour the previously fried green pepper into the pot and stir-fry over high heat.
Homemade, tastes good. Give it a try.