Tofu lesser known three practices

one, flower knife pan-fried tofu

Main ingredient: dried white tofu

Accessories: soybean sprouts

Seasoning: oil, salt, sesame oil, ginger, sugar, dark soy sauce, cinnamon, anise, garlic, chopped chili peppers

How to do it:

1.? White dried tofu buy back, into the pot of boiling water blanching, fish out into the cool water immersion cold, and then fish out to dry the surface water.

2.? Take a piece of dried bean curd, first cut vertical knife, 3 to 5 centimeters apart, do not cut off, cut to 2/3 of the thickness of dried bean curd can be. Turn over, cut a 30-degree angle diagonal knife, also cut to 2/3 thickness can be, do not cut off.

3. Cut the dried tofu, pull it apart, and let it air-dry for a while (the traditional way is to use a bamboo skewer to air-dry it). Air-dried dried tofu into the frying pan, low heat frying until golden, with chopsticks feel dried beans are hard, you can fish out.

4. Garlic pounded into a puree, and chopped chili pepper together to stir-fry standby.

5.? Pour out the oil from the pot of fried dried tofu, add a big bowl of water or soybean sprout soup, add ginger, sugar, dark soy sauce, cinnamon and star anise. If you don't strictly abstain from alcohol you can put 1 tbsp of cooking yellow wine, the alcohol will all evaporate when heated.

6. Open the fire, under the fried dried beans, high heat boil and then turn to low heat brine 20 to 30 minutes, and then high heat to reduce the juice can be. Eat when drizzled with a little sesame oil and brined dried beans juice, sprinkled with fried garlic, chopped chili can be.

Tips: About cutting tips, some children's shoes on the knife work is not sure, you can in the dried tofu up and down each insert a toothpick and then cut. This way, the knife touches the toothpick to stop, you are not afraid to cut off.

Two, pepper and hemp tofu

Main ingredient: northern tofu

Supplement: chopped parsley

Seasoning: pepper or mace, soy sauce, oil, chili oil, vinegar, sugar

Practice:

1.? Put 1 tbsp peppercorns and 1 tbsp oil into a pot on low heat to squeeze the peppercorn oil, be careful not to overdo the heat, the stirred peppercorns taste very fragrant.?

2.? Put the fried peppercorn oil and peppercorns into a small bowl, add 1 tbsp soy sauce, 1 tsp chili oil, 1/2 tsp vinegar, 1/2 tsp sugar and mix well to make a pouring sauce.

3. Slice the whole tofu horizontally into 2-3 inside thick slices.

4. Heat a little oil in a wok and fry the tofu in a nonstick skillet over medium heat until the skin is crisp and tender, then carefully flip and fry the other side.

5. Cut the tofu into bite-sized pieces and serve on a plate with the sauce and sprinkle with chopped parsley leaves.

Three, mouth watering dried spices

Main ingredient: dried spices

Seasoning: chili powder, pepper, white sesame seeds, chopped parsley, chopped cooked peanuts, soy sauce, sugar, vinegar

Practice:

1.? Choose cubed marinated dried spices, wash and slice them, arrange them on a plate and set aside.

2.? Make chili oil: Take a waterless bowl and add 2 tsp chili powder, 1 tsp pepper powder and 1 tsp white sesame seeds. Burn a moderate amount of oil in a clean pot, and when it is hot, splash it in a small bowl and quickly mix it well with a spoon to make chili oil.

3.? Add 1 tsp sugar, 2 tbsp soy sauce, 2 tsp vinegar and 3 tbsp water or stock into the chili oil and mix well.

4.? Pour the sauce on top of the dried herbs and sprinkle with chopped peanuts and a little parsley.