Step 1: Wash the mucous membrane on the surface with clear water and cut it into shreds. Add a proper amount of water to the pot. After boiling, put the shredded tofu into the blanching water, mainly to remove the beany smell and make the shredded tofu more energetic and delicious.
Step 2: take it out immediately after blanching, soak it in cold water, and then drain it for later use. Chop the onion, put it on the shredded tofu, and then add salt, sugar and monosodium glutamate.
Step 3: put a proper amount of cooking oil in the pot. After the oil is hot, add pepper and aniseed. The aniseed will taste better when it is broken, and it will be fried until it is fragrant. Add a proper amount of soy sauce to the shredded tofu.
Step 4: immediately pour the hot oil on the seasoning to let the fragrance fully explode. Mix shredded tofu with seasoning with chopsticks and serve.
The pattern of tofu skin is very cold, spicy and refreshing, and it is easy to make in the faster cuisine of Aauto.
Step 1: Prepare several washed tofu skins, and then roll them up and cut them into filaments. After the water in the pot is boiled, pour the bean curd skin in and cook it.
Step 2: Add a spoonful of salt to the tofu skin when cooking, which will not only add some base flavor to the tofu skin, but also remove the beany smell of the tofu skin.
Step 3: Cook for about 3 minutes, take out the bean curd skin and drain it with cold water for later use. In this way, the taste of tofu skin will be more delicious, and it will not stick together and it will be easy to stir.
Step 4: come down and prepare the necessary auxiliary dishes and accessories. Cut some coriander, then cut more garlic for later use, and cut dried Chili into small pieces.
Step 5: Pour oil into the pot, add onion, ginger and garlic to stir fry until fragrant, then add a piece of hot pot bottom material and stir fry red oil with a spoonful of bean paste. Then add water to the pot. The amount of water depends on the amount of tofu skin.
Step 6: After the soup in the pot is boiled, add the bean curd skin and stir. Cover the pot and simmer for about 2 minutes. Because the pot is filled with hot pot bottom material and bean paste, it is a little salty.
At this time, you can taste it. According to the salty taste, add the right amount of salt. After turning off the fire, add a spoonful of chicken essence and stir well.
Step 7: Stir well, pour directly into the cauldron and put garlic on it. Pour a small amount of oil back into the pot and turn off the fire when the oil is hot. Add pepper and red pepper to the pot, not for too long. Pour the oil on the garlic and sprinkle some coriander.