How do you cook tofu to make it flavorful?

Ingredients ?

Tender tofu 1 block

Onion half

Egg 1

Wine 2 spoons

June Fresh 2 spoons

Oil 1 spoon

Ice sugar 1 spoon

Starch moderate

Old soy sauce a drop

Salt a drop

Sesame oil a drop

Tofu in a stone pot

Tofu in the stone pot

Sesame oil a drop

Tofu in the stone pot

How to cook tofu in stone pot ?

Mushrooms and onions are washed and chopped.

2 tablespoons of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of rock sugar, 1 tablespoon of oil. Mixed sauce put aside. Then take a bowl, 1 spoon starch, moderate water. Thickening with.

Tofu cut block. I am the side of the tofu, cut a knife horizontally. Then right in the center vertical cut a knife. And then cut into cubes one by one.

Put the right amount of oil in the pan. Not too much. About half of the cubed tofu is enough. Heat the oil to 3 levels of heat.

Prepare a bowl of egg wash (1 egg) and a bowl of cornstarch (more). Gently place the cut tofu. Coat with a layer of egg wash, then a layer of cornstarch. Immediately after that, put it into the frying pan.

Put them down one by one and fry them slowly over low heat! When the tofu is hard underneath, use chopsticks to turn it over. The tofu will be fried again and again. Wait until there is a little yellow, all hard, lift out. Reheat the oil to 70%. Pour all the tofu in and deep fry at high temperature over medium heat. When it's almost to the level of my picture, it's ready to be removed from the pan.

Reserve the oil in the pan and add the onions. Sauté until lightly browned and fragrant, then add the mushrooms and sauté together.

Stir fry the mushrooms until the water comes out, then pour in the sauce and stir fry for a couple of seconds. Put in a drop of Sriracha for color. Taste the soup again and put some salt and MSG to your taste. Add in the tofu! Stir fry twice! Add in the water starch. When the soup thickens. Put in a few drops of sesame oil. Put in a few drops of sesame oil! (Don't cook the tofu in the pot for too long! It will rot)

Finally, borrow the heat from the tofu and sprinkle a handful of green onions to let the scent of the green onions come out.

Tips

Make sure you get the lactone tofu! The texture is the best!

π_πIt's best if you have barley tofu. Unfortunately I don't

Don't cut the tofu too big or too small.

It's too big, it's easy to break during handling and eating

It's too small, you won't experience the tenderness

And the size of a mahjong. That's about right.

This tofu needs to be fried twice! Remember! Twice!

Be patient! Otherwise the texture will be absolutely bad!

Mushrooms for freshness and onions for flavor. You can use sesame oil or not.

If you have a stone pot, heat it up. If you don't have one, do what I did.