How to make homemade tofu:
1. Cut the tofu into 1.5cm thick triangular block or quadrangular block, blanch in boiling water, and then drain
Pour a layer of oil in a pan, a little more, and then put in the tofu block when it's hot, and then fry it on a low flame until it's golden brown on both sides.
2. dry fungus soaked in warm water, then cut off the root, wash and drain, tear into pieces, peeled carrots and thinly sliced, green garlic cut into pieces, cut into thin slices of pork;
3. pan into a small amount of oil, pour into the pork, small fire to saute out of some of the fat in the meat, pour into the tofu and fungus, medium-high heat and stir fry for a few seconds. Then add yellow wine, spicy bean paste, soy sauce and chicken, stir-fry evenly;
4. Pour with the material flush with the hot water, water boiling, turn the heat down, cover and simmer, simmering to about half of the soup when successively pouring into the carrot slices and green garlic, stir-fry, continue to simmer for a few moments, until the soup thick. After adjusting the water starch, stir fry can be.
Anhui New Oriental cooking warm tips:
1, tofu should choose the northern tofu, more suitable for frying, stir-frying, stewing.
2, the tofu with boiling water blanching can let it shape, after the cooking process is not easy to break. At the same time also remove the soy flavor.
3, it is good to use kitchen paper towels to blanch the tofu water dry, so as to avoid frying when the oil burst.
4, fungus direct contact with the hot pan will burst, so be careful, fast fry a few times. You can also wait to add water before you put it in.
5, spicy bean paste available red oil bean paste, Pixian bean paste or any of their favorite hot sauce.
6, this dish has bean paste and soy sauce, has been very salty, you can not put salt.
7, after frying the texture of the tofu will be a little hard, but after stewing the texture will be soft and hard, and more flavorful.