The practice of stone pot tofu

Stone pot tofu

Ingredients: 500g old tofu.

Accessories: 50 grams of garlic.

50 grams of garlic seedlings

50 grams of ginger

50 grams of dried onion

Seasoning: soy sauce 10g.

Fuel consumption 1 spoon

Chicken powder 1 spoon

Monosodium glutamate 1 spoon

A little sugar

A little mushroom soy sauce

Step 1: Cut the old tofu into rectangular thick slices with thick chopsticks!

Peel ginger, wash it, and cut it with a hob for later use! Open two dried onions for standby! Wash the garlic sprouts and cut them into garlic sprouts for later use!

Step 2: Prepare a pot, heat it and add vegetable oil! After cooking vegetable oil, add tofu, fry for two years until golden, and remove it with a little paste pot for later use!

Step 3: Burn the stone pot, put some cooking oil in the stone pot, add dried onion, ginger and garlic, stir-fry until the stone pot is set to a low heat!

Add oil to the pot, soy sauce and bean paste (you can add a little cooking oil at this time, be careful not to paste the pot, and try to scrape the bottom with a wooden shovel! )! Add a little water to taste! Add tofu and stir well! Fire juice! When the juice is thick, you can pour it into the hot stone pot Sprinkle chopped garlic sprouts on the surface!

The stone pot must be boiling hot! Stir-fry until ginger, onion and garlic can be added with appropriate amount of clay pot sauce for better effect. Ginger, onion and garlic can also be eaten!

The formula of clay pot sauce is as follows:

3 Jin seafood sauce

7 kg of column sauce

Sesame paste 1 kg

Peanut butter 2 Jin

Satay sauce 1 bottle

South milk 500 grams

Crystal sugar1000g

Sufu is 250g a day.

250g monosodium glutamate

Huadiao wine 500ml

Chicken powder 100g