2. Slice the tofu first, then change the knife and cut it into small squares. If there is still water oozing during cutting, you can cut the tofu pieces and put them on the kitchen paper towel to absorb the water. * Tofu is too high in water content, it will explode when it meets hot oil, and it will be burned by spilled oil if you are not careful *
3, the oil should be burned to more than 80% heat, and the tofu will soon float when it enters the oil pan, and the tofu skin will crust immediately. This oil temperature is just right. If the temperature is not enough, tofu will sink to the bottom of the pot and float for a long time. At this time, it is not fried tofu, but "oily tofu".
4, tofu into the pot in turn, there may be adhesion, use chopsticks to separate it. Watching tofu slowly fry into golden brown in the oil pan. Remember, the whole fire.
5, tofu fried to golden brown, dry state can be removed.
6. Take out the fried dried tofu and drain it, then put it on oil-absorbing paper to dry.
7. Chop the onion, ginger and garlic, and pour the appropriate amount of cooking oil into the pot. When the oil is hot, add a spoonful of Pixian bean paste, then turn to low heat, slowly fry the bean paste into red oil, and then add onion, ginger and garlic to stir fry. At this time, you can turn the fire to high heat, then add the aniseed (which is put in a small bowl in advance for easy access), and continue to stir-fry the aniseed to make it fragrant.
8. After stir-frying the aniseed, pour the water into the pot, with a large amount of water, and do not add water during the marinating process.
9. Boil the aniseed until it boils, and transfer to the electric cooker.
10, put the fried dried tofu into the rice cooker.
1 1, the dried bean curd is relatively light and will float on the water, so it needs to be stirred to soak it all in aniseed water.
12, this formula of marinade can marinate not only dried beancurd, but also meat. The meat and dried beancurd are marinated together, and the dried beancurd absorbs the delicious meat and has a stronger taste.
13, marinated dried tofu and meat. After boiling, press the "stew" button. This function has been in a state similar to boiling, just a little bubble. Use this function to cook for 2 hours, then keep the temperature for 2 hours, and finally close it and let it cool slowly. You can't open the lid to cool, cover it and let it cool slowly.
14, after thorough cooling, the dried bean curd can be squeezed out, squeezed out and slightly drained.
15, meat can also be cooked, and the meat is full of soup. The rich smell of meat filled the whole room, too ~ ~ ~ too fragrant.
16, spread a piece of oiled paper on the table, then put the drying net on the oiled paper, and then evenly put the dried beans on the drying net to dry at room temperature.
17, dried tofu room can be dried 24 hours and enjoyed. If you are in a hurry to eat, it is ok to air for 8- 10 hours.
18, the skin of dried bean curd has lost moisture, and it feels a little hard. At this time, the toughness of dried beancurd is quite sufficient and very strong.
19, it can be seen that the interior of the dried tofu is honeycomb, indicating that the moisture of the dried tofu has basically come out. Just pick up a piece and chew it in your mouth. The smell of dried tofu overflows in your mouth, and the more you chew it, the more fragrant it becomes.