2. Prepare a piece of handmade tofu (it is not recommended to buy boxed old tofu, the taste is much worse, it is best to cut it in the vegetable market), use a kitchen paper towel to absorb the surface moisture, and cut it into triangles (squares are also acceptable).
3. Cut the cleaned garlic seedlings, garlic and millet into pieces for later use.
4, prepare fried tofu, here is the key (the secret of tofu non-stick pot: be sure to wait until the pot is hot and the surface is slightly steaming. At this time, cool the oil pan before cutting tofu in advance, so as to avoid excessive moisture. Of course, it is better to have a non-stick pan.
5. fry the tofu until it is slightly burnt on both sides, the first side is about 2 minutes, and the second side can shorten the time.
6. After the tofu is fried, if you feel that there is too much oil, you can pour it into the bowl with a kitchen paper towel in advance to absorb the excess oil.
7. After the remaining base oil in the pot is reheated, saute the garlic seedlings (white roots), millet spicy and minced garlic.
8. Pour in tofu and add 65,438+0 tbsp soy sauce. If you like heavy taste, you can add another half spoon, add 65,438+0 spoon of soy sauce, 65,438+0/3 spoon of soy sauce for coloring, and add half spoon of cooking wine to remove the beany smell. Finally, add a bowl of water and bring to a boil over medium heat.
9. Cook for about 2-3 minutes, and some of the soup is collected (it is recommended to keep the soup as much as possible, and it will not taste so good when it is dry). At this time, add garlic leaves and continue to cook for about 15-20 seconds.
10, you can try salty, because soy sauce, soy sauce and soy sauce are all salty. Add monosodium glutamate and salt in moderation, according to personal taste.