Featured flavor spicy aroma, for Sichuan dishes.

Practice 1

Raw materials

South tofu 2 blocks, lean beef 100 grams, 50 grams of garlic. Seasonings

100 grams of vegetable oil, 50 grams of soybean paste, chili powder, soy sauce 8 grams each, 20 grams of cooking wine, 20 grams of Sichuan drums, 8 grams of monosodium glutamate (MSG), 20 grams of wet starch, 15 grams of broth, 1 gram of pepper, 10 grams of green onion, ginger

Production

(1) Beef minced. Bean drum finely chopped. Onion, ginger minced. Green garlic dissected and cut into sections. Tofu cut 1.5 cm square cubes, soaked in boiling water.

(2)

Frying spoon oil hot, first under the beef, stir fry moisture, bean paste, onions, ginger and bean drums under the spoon stir fry crispy, and then into the chili powder, stir fry color when the injection of soup, soy sauce and cooking wine, and then into the tofu, leaning through the taste of the fire, and then into the monosodium glutamate, thickened with wet cornstarch, sprinkled with green garlic. Pepper into the plate that is into

Northeastern spicy tofu practice

Tofu a catty, pork two two, vegetable oil one or two five money, Pixi County soybean one or two, salt three, pepper

two points, garlic one or two five money, tempeh more than ten grains of soybean paste, soy sauce, five money, spicy noodle four money, water soybean meal one or two five money, soup eight two

Process: 1, will be tofu cut into five minutes square of a ball.　

2, the lean more fat meat minced, garlic cloves cut into five-minute long knots, tempeh with a knife to press fine.

3, frying pan on medium heat, vegetable oil to fifty percent of the heat under the minced meat, meat frying dry steam, under the soybean office, tempeh, fried flavor, under the chili pepper (if the fire is too big, can be temporarily end of the pan away from the fire mouth), frying out of the red oil put salt, soy sauce, and at the same time under the tofu; tofu under the pot and burned for about three minutes under the garlic (pay attention to shoveling so as to avoid the pan); garlic a color (color green, cooked and not wilted), thickening with soybean meal, the dish surface, the garlic is not a good idea. Start the pot to load the bowl, vegetables sprinkled with pepper on the surface that is completed.

Features: deep color, thick flavor, spicy hot fresh.