When using chili to make bean curd, because it is spicy and has a strong screaming taste, it is impossible to give full play to the fragrance only by relying on bean curd, so I want to prepare some dried seaweed, because dried seaweed can enhance the fragrance, and I want to make it with chicken essence and cooking wine seasoned with eggs and bread crumbs, which can reduce the spicy taste and make bean curd more tasty.

material

4 peppers, 250g tofu, 50g dried laver, 1 egg, bread crumbs, seasoning: cooking oil, salt, cooking wine, pepper, chicken essence.

working methods

1, tofu is crushed with a spoon;

2, pepper to two ends, to seed, cut into three centimeters thick;

3. Soak the shrimps in warm water and chop them;

4. Mix tofu with minced shrimp, minced onion and ginger, and one egg, and add appropriate amount of cooking oil, cooking wine, salt, chicken essence and pepper.

5. Fill the hollow part of the pepper with the stirred bean curd and smooth it;

6. Dip both sides of the shaped Chili bean curd in egg liquid, and then wrap it with bread crumbs;

7. After the oil in the pot is hot, put the bean curd into the pot and fry it on low heat until both sides are golden.

skill

1, be careful that the tofu stuffing is not too thin, and pinch it when picking it up, otherwise the stuffing inside will be easily separated from the pepper;

2. Pepper tofu soaked in egg liquid and bread crumbs should be put into the pot immediately, not on the plate, otherwise the raw embryo will not be easily taken out after being wet with egg liquid;

3. Because the ingredients in the stuffing are easy to cook, you just need to fry them on low fire until they are golden on both sides. When the pepper is green, it tastes just right.